Chef / Kiosk Manager

Company Description

Le Cathcart is a contemporary downtown epicurean destination offering a diverse culinary experience in the heart of Montreal. The space features three full-service restaurants, nine food kiosks, and two cafés, all together providing approximately 1,000 seats. Guests can also enjoy a vibrant biergarten located under PVM’s impressive 650 m² (7,000 ft²) glass pavilion. Le Cathcart brings together multiple culinary concepts in a lively, high-traffic environment, creating opportunities for hospitality professionals to work with varied menus and clientele. Team members join a dynamic setting focused on quality, creativity, and memorable guest experiences.

Role Description The Chef/Kiosk manager is a full-time, daytime Mon-Fri , on-site role based at Le Cathcart in Montreal, QC for a new indian concept opening this early fall . This role is responsible for planning, preparing, and executing authentic and contemporary Indian dishes, ensuring consistency in taste, presentation, and food quality. Day-to-day tasks include designing and updating menus, overseeing mise en place, cooking during service, and managing food inventory and ordering for Indian kitchen operations. The chef will train and supervise kitchen staff, enforce food safety and hygiene standards and other culinary teams to support smooth service. The role also involves monitoring costs, minimizing waste, and contributing ideas for seasonal offerings and special events within Le Cathcart’s multi-concept environment.

Qualifications

• Expertise in Indian cuisine, including regional dishes and traditional techniques an asset
• Minimum 5 years experience in a professional kitchen environment
• Solid food safety and hygiene knowledge, with the ability to implement and maintain standards in line with local regulations.
• Leadership and team management skills, including training, scheduling, and performance oversight for kitchen staff.
• Excellent time management and organizational skills to handle peak service periods and multiple preparation tasks.
• Ability to collaborate with other chefs, front-of-house teams, and management to deliver a cohesive guest experience.
• Basic proficiency in French and/or English communication, with clear, respectful interaction across a diverse team.

Please send you resume to ***email_hidden***.