About the Role Our client, a prestigious catering and event services provider in **Montreal, Quebec**, is seeking a talented and innovative Head Catering Chef & Menu Development Lead. This role is central to crafting exceptional culinary experiences for a diverse clientele, encompassing corporate events, weddings, and private functions. You will be responsible for leading the culinary team, innovating menus, ensuring the highest standards of food quality and presentation, and managing kitchen operations efficiently. The ideal candidate possesses a refined palate, extensive knowledge of international cuisines, and a passion for creating memorable dining experiences. This position is based in our state-of-the-art kitchen facilities in **Montreal, Quebec**, and requires a hands-on approach to culinary execution and team leadership. Join us and contribute your culinary artistry to our esteemed catering services. Key Responsibilities Lead the development and execution of creative, diverse, and seasonally inspired menus for all catering events. Manage all aspects of the kitchen, including food preparation, cooking, presentation, and quality control. Supervise, train, and mentor the kitchen staff, fostering a culture of excellence, collaboration, and continuous improvement. Ensure strict adherence to all food safety, sanitation, and health regulations within the **Quebec, CA** jurisdiction. Manage food and supply inventory, including ordering, receiving, and cost control to maximize efficiency and minimize waste. Collaborate with the sales and event coordination teams to ensure client needs and event specifications are met precisely. Oversee the logistical aspects of food preparation and transportation to event sites. Stay abreast of current culinary trends, techniques, and ingredient innovations to maintain a competitive edge. Maintain a clean, organized, and well-equipped kitchen environment in **Montreal, Quebec**. Requirements Professional Culinary degree or equivalent certification from an accredited culinary institution. Minimum of 7 years of experience in professional culinary roles, with a significant portion spent in high-end catering or fine dining establishments. Proven experience in menu development and leading culinary teams. In-depth knowledge of various cooking techniques, global cuisines, and presentation styles. Strong understanding of food cost management, inventory control, and supplier relations. Excellent leadership, communication, and problem-solving skills. Ability to work effectively in a fast-paced, high-pressure environment. Commitment to upholding the highest standards of food quality, safety, and hygiene. Must be available to work onsite in **Montreal, Quebec**, including evenings, weekends, and holidays as event schedules dictate. Benefits Highly competitive salary and performance-based bonuses. Opportunities to showcase culinary creativity and lead menu innovation. Access to high-quality ingredients and professional kitchen facilities. Be part of a renowned catering company known for excellence in **Montreal, Quebec**. Professional growth and development opportunities within the culinary field. Contribute to creating unique and memorable experiences for clients through exceptional food.