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Executive Chef Assistant

2 months ago

Lake Louise, Canada Lake Louise Ski Resort & Summer Gondola Full time
About the Role

We are seeking a highly skilled and experienced Sous Chef to join our team at the Lake Louise Ski Resort & Summer Gondola. As a key member of our culinary team, you will be responsible for supervising and training kitchen staff, ensuring the highest level of service and guest satisfaction.

Key Responsibilities
  • Leadership and Management
    • 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.
  • Training and Development
    • Maintain ongoing 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.
  • Operations and Logistics
    • Ensure proper staffing and scheduling in accordance with productivity guidelines.
    • Order products and supplies from respective suppliers for all food outlets.
    • Inspect grooming and attire of staff; rectify inadequacies as required.
  • Quality and Safety
    • 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.
    • Comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times.
Requirements and Qualifications
  • Experience and Education
    • Minimum of 3-4 years supervisory experience in the culinary field required.
    • Red Seal or equivalent professional designation required.
  • Skills and Abilities
    • 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 Benefits

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.