Chef

Located in the heart of Old Québec City, Les Clandestins is a new restaurant that transports guests into the mysterious and sophisticated world of the 1930s.

Our unique concept combines the elegance of a steakhouse, the rich flavors of charcoal-grilled cuisine, and the intimate atmosphere of a Prohibition-era speakeasy. From Thursday to Saturday, our restaurant comes alive with burlesque performances and an immersive dining experience.

We are looking for a passionate, creative, and experienced Executive Chef to lead our kitchen, build a strong culinary team, and play a key role in the opening and development of our restaurant.

Kitchen Leadership & Management

• Recruit, train, supervise, and motivate the culinary team.

• Oversee daily kitchen operations and ensure efficient service.

• Develop staff schedules and manage labor costs.

• Foster a professional, respectful, and collaborative work environment.

• Work closely with management to achieve operational and financial goals.

Culinary Development & Quality

• Develop, refine, and oversee breakfast, lunch, and dinner menus.

• Establish a strong culinary identity inspired by classic steakhouses and the Prohibition era.

• Supervise meat preparation and cooking techniques using our Pira charcoal oven.

• Ensure consistency, quality, and exceptional presentation of every dish.

• Create menus for dinner shows, private events, and special occasions.

Financial Management & Purchasing

• Monitor food costs, portion control, and waste reduction.

• Build and maintain strong relationships with suppliers.

• Oversee purchasing, inventory management, and product rotation.

• Develop standardized recipes and detailed costing sheets.

• Participate in budgeting and profitability planning.

Food Safety & Operations

• Ensure compliance with MAPAQ food safety and sanitation regulations.

• Maintain kitchen equipment and oversee proper usage.

• Optimize kitchen workflows and operational efficiency.

• Coordinate with the front-of-house team to deliver seamless service.

• Minimum 5 years of professional kitchen experience, including at least 2 years in a leadership position.

• Experience in a steakhouse, grill-focused restaurant, or fine dining establishment is strongly preferred.

• Excellent knowledge of meat cuts, preparation techniques, and cooking temperatures.

• Experience with a Pira, Josper, or similar charcoal oven is an asset.

• Strong leadership, organizational, and financial management skills.

• Ability to manage a kitchen team during high-volume services.

• Creativity, attention to detail, and a commitment to culinary excellence.

• Excellent communication and problem-solving skills.

• Previous restaurant opening experience is a significant asset.

• Competitive annual salary, depending on experience.

• Full-time, permanent position.

• Opportunity to help launch a unique restaurant concept in Québec