Arthurs

Company Description Arthurs is a restaurant located in Montreal, QC, known for its welcoming atmosphere and commitment to quality food and service. The team focuses on delivering memorable dining experiences through carefully prepared dishes and attentive hospitality. Arthurs values collaboration, creativity, and consistency in the kitchen and front of house. Team members are encouraged to contribute ideas and take pride in their work, helping to maintain high standards and a positive work environment.

Role Description The Head Chef is a full-time, on-site role based at Arthurs in Montreal, QC. This role is responsible for leading all kitchen operations, including planning menus, developing recipes, and ensuring consistent preparation and presentation of dishes. The Head Chef oversees food ordering, inventory, and cost control, while maintaining high standards of hygiene, safety, and cleanliness in the kitchen. Daily responsibilities include supervising and training kitchen staff, coordinating service with front-of-house teams, and adjusting menus based on seasonality, customer feedback, and business needs. The Head Chef is expected to actively participate in cooking during service, manage workflow during peak hours, and support a respectful, inclusive, and efficient work environment.

Qualifications

• Strong culinary expertise, including proven experience as a Head Chef or senior kitchen leader in a restaurant setting.
• Demonstrated ability in menu development, recipe creation, plating, and maintaining food quality and consistency.
• Experience managing kitchen operations, including ordering, inventory control, food costing, and waste reduction.
• Knowledge of food safety standards, sanitation practices, and health regulations, with a commitment to compliance.
• Leadership skills to train, mentor, and schedule kitchen staff, foster teamwork, and resolve operational issues.
• Ability to work efficiently under pressure, prioritize tasks, and manage multiple orders during busy service periods.
• Strong communication and collaboration skills for coordinating with front-of-house teams and management.
• Flexibility to work evenings, weekends, and holidays as required by the restaurant’s operating hours.
• Formal culinary training or equivalent professional experience; experience in Montreal’s restaurant scene is an asset.
• Comfort working in an inclusive environment and engaging respectfully with colleagues and guests from diverse backgrounds.