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Sous Chef

2 months ago

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

Join our team at Lake Louise Ski Resort as a Sous Chef and be part of a dynamic kitchen team that delivers exceptional dining experiences to our guests.

About the Role

The Sous Chef will be responsible for supervising a team of 20+ kitchen staff, providing training and development opportunities, and ensuring the highest level of service and guest satisfaction.

Key Responsibilities
  • Work closely with the Executive Chef to lead and manage the day-to-day operations of the kitchen team
  • Supervise and train specialist chefs, cooks, and other kitchen staff in a high-volume, multi-outlet environment
  • Maintain ongoing training and development of kitchen employees through performance reviews, coaching, and corrective action
  • Provide a hands-on approach when demonstrating new cooking techniques and equipment usage 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 and rectify inadequacies as required
  • Adhere to company policies and procedures
Requirements and Qualifications
  • Minimum of 3-4 years supervisory experience in the culinary field
  • Red Seal or equivalent professional designation
  • HACCP and food safety certification
  • 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
  • Demonstrated culinary experience in international and domestic cuisine
  • Demonstrated creativity in menu development and concept
  • Proven financial management skills
  • Computer skills
  • 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