Sous Chef
Reports To
Chef, F&B Manager
Position Overview
Under the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They assist the Chef in the daily food service operation and help ensure consistent, high-quality food production and guest satisfaction.
The Sous Chef should expect to be working primarily indoors in a kitchen environment with occasional outdoor work.
This is a full-time seasonal role. Alberta Employment Standards regarding probationary periods apply.
Qualifications
- A minimum of 4 years experience in a supervisory or leadership role
- Highly developed interpersonal, communication, and customer service skills
- Strong attention to detail and ability to lead and coach others
- Knowledge of food service operations and health and safety procedures
- Ability to work under pressure in a fast-paced and high-volume environment while maintaining organization and efficiency
- Ability to manage and maintain proper food levels and oversee labour productivity
- Ensure consistency in food preparation and presentation
- Must be able to lift up to 15 kilograms and push up to 50 kilograms
- Ability to work in varying temperatures throughout the day (both indoor and outdoor environments)
- Ability to ski or snowboard blue runs
Core Competencies
- Professional deportment with excellent customer service skills; experience working with guests and collaborating effectively with co-workers
- Cheerful, outgoing personality; demonstrated ability to remain composed in highly stressful situations
- Strong team member with the ability to take direction and provide direction when required
- Motivated and observant; able to identify tasks and complete them proactively without direction
- Self-aware; able to identify strengths and gaps in own abilities and training
- Able to apply training and prior experience to problem-solve effectively
Job Duties / Responsibilities
- Adhere to Alberta safe food handling guidelines while maintaining a clean and safe workspace, including daily temperature recordkeeping
- Prepare and cook menu items to established standards
- Assist in coaching and supporting cooks in food preparation and kitchen procedures
- Track inventory of food and perform daily food requisitions
- Assist in scheduling kitchen staff
- Implement and maintain the weekly sanitation checklist
- Assist the Chef with receiving food and supply deliveries
- Attend professional development training sessions as required and scheduled
- Ensure consistency in food quality, presentation, and portioning
- Support smooth kitchen operations during peak service periods
- Perform additional duties as required
Additional
- Work in a safe and efficient manner and proactively identify and report any safety concerns that could impact staff or guests
- Ensure all opening and closing procedures are followed and completed daily in the chalets
- Maintain a strong guest-focused and team-oriented approach in all aspects of work
Supplementary
- Respect and adhere to the company’s policies and procedures as set in the Corporate Policies, Employee Handbook and other Training Manuals
