Sous Chef

2 weeks ago

Lake Louise, Canada Lake Louise Ski Resort & Summer Gondola Full time
Sous Chef Job Description Sous Chef Job Description

Join our team at Lake Louise Ski Resort, a world-class ski area nestled in the heart of the Canadian Rockies. As a Sous Chef, you will play a key role in leading and managing our kitchen team to deliver exceptional service and guest satisfaction.

About Us

Lake Louise Ski Resort is a year-round operation in the tourism industry, offering a unique blend of winter sports and summer activities. Our team is passionate about delivering exceptional experiences for our guests, and we're looking for talented individuals to join our crew.

Job Responsibilities
  • Lead and manage the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction
  • Supervise and train specialist chefs, cooks, and other kitchen staff in a high-volume, multi-outlet environment
  • Maintain on-going training and development of kitchen employees through performance reviews, coaching, and corrective action as required
  • Provide a 'hands-on' approach when demonstrating new cooking techniques and correct equipment usage, cleaning, and maintenance to staff
  • Ensure proper staffing and scheduling in accordance with productivity guidelines
  • Able to effectively work with employees in both back of house and front of house positions sensitively, tactfully, diplomatically, and professionally
  • Maintain and enhance food products through creative menu development, presentation, and promotion
  • Ensure a high standard of consistency and quality products and services while adhering to financial targets
  • Order products and supplies from respective suppliers for all food outlets
  • Inspect grooming and attire of staff; rectify inadequacies as required
  • Adhere to company policies and procedures
Requirements and Qualifications
  • Minimum of 3-4 years supervisory experience in the culinary field required
  • Red Seal or equivalent professional designation required
  • HACCP and food safety certified
  • Extensive knowledge of food handling and sanitation standards
  • Demonstrated ability to teach, coach, and manage a team of 20+ kitchen staff
  • Demonstrated experience in fine dining, buffet, and après style cuisine required
  • Demonstrated culinary experience in international and domestic cuisine required
  • Demonstrated creativity in menu development and concept required
  • Proven financial management skills
  • Computer skills required
  • Possess strong coaching, communication, and interpersonal skills
  • Ability to work well under pressure and for long hours in a fast-paced environment
  • Ability to work cohesively as part of a team and ability to build teams
  • Highly organized and detail-oriented
  • Must have strong leadership and problem-solving skills
Work Schedule and Dress Code

5 Days On / 2 Days Off - Business level dependent

Kitchen uniform (jacket and pants) will be provided

Employee to provide non-slip grease-resistant footwear in accordance with appearance policy

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