Executive Sous Chef

The Executive Sous Chef is second in command within the Department, responsible for the oversight of all outlet operations (Mantles Restaurant, Morrissey’s Pub, Conference Services) as it relates to food production, health and safety, sanitation, teaching techniques and food stock; with primary oversight of the Banquets/Conferences Services. The environment is bustling as there are multiple large kitchens within the property that provide full food and beverage services to our bike/ski, local, hotel and business guests. This role provides every opportunity to continue developing a high-level career in the art of culinary, opening up opportunities of advancement internally and externally throughout the Tourism / Hospitality industry.

COMPENSATION INFORMATION:

$80,000.00 per annum

Physical Requirement:

Physical Class: Heavy (H) Work activities involve handling loads more than 20 kg

This job position requires physical presence at the designated location.

ACCOUNTABILITIES

Work closely with the Culinary Director to coordinate and direct all F&B outlet operations and staff (Mantles Restaurant, Morrissey’s Pub, Conference Services) Assist in development and implementation of menus as well as buying plans appropriate for each outlet and their target markets Hire and assist in onboarding of new candidates working seasonally or full-time year round for the hotel Provide input to the Culinary Director on financial budgets: sales, operational and capital designed for Back of House in all Outlets Attend food shows and industry shows as necessary Assist with the preparation and the successful application of all menus and catering/special events structured to budgets, kitchen and equipment restrictions and to the capabilities of the staff Ensure kitchen work environment is safe and in sanitary condition at all times Ensure food and stores are prepared and maintained in accordance with all food safe and accepted kitchen standards Assist in the oversight of speed and quality of food and service Assist in the responsibility for requisitions and inventory control Operate with a high level of customer service at all times Act with integrity and compassion to staff and guests at all times Monitor, listen and respond to feedback in relation to Food and Beverage areas and operations Ensure the departments leadership team are completing daily shifts briefings with front of house manager Ensure the department delivers quality food products are delivered in a timely manner Oversee the departments correct preparation of all special dietary requests as per established guidelines Assist with the oversight of the departments correct preparation of all allergy requirements (serious and non-serious) as per established guidelines

In collaboration with the Culinary Director: Monitor the team members performance through supervision and service quality audits, providing timely feedback and recognition Encourage and build mutual trust, respect, and cooperation among team members, ensuring team members are treated fairly and equitably Establish and nurture open, collaborative relationships with team members, fostering a culture of dialogue Contribute to the operational leadership team in a collaborative effort to achieve overarching hotel goals In collaboration with the Culinary Director, oversee the initial new hire training and department assimilation, as well as developing and refreshing training materials to support Identify and share to the Culinary Director the on-going development needs of team members, including in the moment feedback, coaching, mentoring, and other supports and resources to help improve knowledge, skills and performance Assist with ad hoc as well as annual performance evaluations for all team members

Ideal Candidate

Minimum 8 years’ experience in a similar position Journeyman Red Seal or equivalent experience Food Safe Certificate Demonstrated strong practical and technical skills in all aspects of food service and kitchen management Demonstrated strong practical skills in cost controls and management Passionate about the food industry Experience in multi-outlet operations is an asset Strong leadership and motivational skills with the ability to supervise staff and prioritize assignments A level of financial acumen and ability to budget, forecast, and interpret financial statements Good working knowledge of current WCB regulations Good working knowledge and adherence to WHMIS Knowledge and adherence Sun Peaks Resort and Sun Peaks Grand policies as written in our policy manuals Knowledge and adherence of all other kitchen position descriptions

Why join us?

We are Canada’s second-largest ski area and a passionate team committed to providing the finest mountain resort experience to our guests.

Our people are at the heart of what we do, making a difference to our guests and our workplace every single day. That’s why we invest in the employee experience; to ensure everyone can be at their best and live our values.

No matter who you are, or your career journey to date, once you join the team at Sun Peaks, you’ll get to feel part of our special community right away. You and your wellbeing matter to us; you’ll have plenty of opportunities to grow and learn, as well as enjoy everything our beautiful mountain resort has to offer. In return, we expect you to be passionate about working together to create special memories for our guests, while taking care of our precious environment for others to enjoy into the future.

The perks and benefits you’ll get to enjoy:

Winter/Summer Season Lift, Trail and Golf passes Initial entitlement to three weeks of paid vacation Benefits plan and additional wellness components, including Health Spending Account and EFAP Participation in our RRSP and matching DPSP programs Company supported training and professional development opportunities Dining discounts within our hotel & Resort-owned outlets Retail discounts in our Resort-owned outlets Friends and family rates at the Sun Peaks Grand Hotel Reciprocal programs with partnering ski areas & hotels Eligibility for our ‘Pay for Performance’ incentive bonus program (after qualifying period), awarded to top performers

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