Sous Chef

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

The Sous Chef assists the Chef in daily food service operations to ensure high-quality food production and guest satisfaction. Responsibilities include coaching kitchen staff, managing inventory, and adhering to safe food handling guidelines.

Requires a minimum of 4 years of supervisory experience and the ability to work in a fast-paced, high-volume environment. Candidates must be physically capable of lifting heavy loads and be able to ski or snowboard blue runs.

• Service à la clientèleSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Leadership
• Food Production
• Customer Service
• Food Safety
• Inventory Management
• Staff Scheduling
• Coaching
• Kitchen Operations
• Health and Safety Procedures
• Time Management
• Problem Solving
• Communication

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation

Expérience minimale

4+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine