Junior Sous Chef - Winter 2026/27

Why join us? We work and play in Canada’s most beautiful playground, Banff National Park, and you can too. Sunshine Village is the premier ski resort in Western Canada. If you want to be part of making our guests’ ski experience unforgettable and think a winter season skiing and riding on the best powder in the Rockies would be great too, then read on for more information... Description Junior Sous Chefs provide outstanding experiences for our guests by helping to plan and direct food preparation, ensuring quality and variety meets need and expectations. This role also handles some administrative duties. The Junior Sous Chef reports to the Sous Chef, working closely with the entire F&B Back of House team. Job Functions The primary function of this role is continuous oversight of the day-to-day, back of house operations in the Jr Sous Chef’s assigned outlet. Responsibilities include leading the culinary team by example, being able to carry out all tasks as employees supervised, as and when needed, including expediting and participating in all food preparation. Ensuring that all food service standards, health and safety regulations, and quality controls are consistently upheld. This includes routine inspections of all areas of responsibility, responding to needs, and directing corrective actions, when required. This role must always promote a safe and healthy environment. Food Preparation Plans: training on, compliance with, and planning and organizing plans. Ensuring taste, temperature, and visual appeal for guest satisfaction. Administrative and Reporting Responsibilities Scheduling staff and assigning them to the correct locations Assist in overseeing daily purchasing, receiving, food transfers, HACCP Program and Quick Check Proper recording of logs and temperatures Maintain the cleanliness of the kitchen, fridge, and freezers. Subject to regular Health inspections Managing the training and development of back of house employees Timely and accurate incident and deficiencies reporting. Resolving issues and engaging with Management on recommendations and progress reports of outlet Experience/Requirements Experience as a cook in a fast-paced food service (2-5 years preferred in a similar environment). All food handling / food safety permits are required. Good computer knowledge (MS WORD and Excel), company HRIS systems Strong communication & organization skills Positive, friendly attitude. Calm under pressure and patient, able to exercise good decision making. Communicate effectively in English, both written and verbally. Maintain professional conduct when in uniform, on or off-duty, and online. Effectively provide training, support, and assistance to coworkers. Attend and actively participate in meetings and training. Must be neat, punctual, and dependable. Experience in menu costing, menu planning, analytics Applicable food handling permits are a benefit (not requirement) Additional Considerations Employees must always be of sound mind, exhibit good judgment, and report to work fit for duty. This role works a flexible schedule (weekends, holidays, overtime during seasonal busy periods). This can be a physically demanding role, in a remote, alpine, high-altitude environment. The work is fast-paced, and long periods of standing are required. Some uniform pieces are provided. This role is subject to all terms and conditions of the Sunshine Village Employee Handbook, Policy Manual, and the Alberta Employment Standards Code. The Perks: FREE - Your staff pass is your ticket to ride Sunshine! Ski & Ride – Free days & discounts at ski resorts across Canada Staff Events – Staff parties, BBQs, spring night skiing, dog sledding & more Career – Recognition programs & career development opportunities Wellness – Discounted fitness passes, yoga, onsite support & professional support Onsite discounts – Food & beverage, retail, & hotel stays Exclusive deals – Brand-named gear & local businesses And much, much more! Can’t wait to get started? Great, because we can’t wait to hear from you! Click the Apply Online button below tell us why you’re the next awesome member of our team. Remember, we’re looking for people who will wow our guests, so start now and wow us.

The Junior Sous Chef oversees daily back-of-house operations, including food preparation, quality control, and staff supervision. They are also responsible for administrative tasks such as scheduling, inventory management, and ensuring compliance with health and safety standards.

Candidates should have 2-5 years of experience in a fast-paced culinary environment and possess relevant food handling or safety permits. Strong organizational, communication, and computer skills are required, along with the ability to work in a physically demanding, high-altitude setting.

• Staff pass for skiing and riding • Discounts at ski resorts • Staff events • Career development opportunities • Discounted fitness passes • Yoga • Onsite support • Food and beverage discounts • Retail discounts • Hotel stay discounts • Gear discounts

• Sens de l’organisationSouhaitée
• Microsoft ExcelSouhaitée
• CommunicationSouhaitée
• Gestion des stocksSouhaitée

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

• Culinary leadership
• Food preparation
• Menu planning
• Menu costing
• HACCP compliance
• Staff scheduling
• Inventory management
• Health and safety regulations
• Quality control
• Expediting
• Team training
• Communication
• Organization
• Decision making
• MS Word
• Excel
• Menu Planning
• Menu Costing
• Composure
• Organizational Skills
• Administrative Functions
• Planning
• Health and Safety Regulatory Compliance
• Microsoft Word
• Management
• Decision Making
• Cleanliness
• Training And Development
• Food Services
• Human Resources Information System (HRIS)
• Food Safety And Sanitation
• Food Preparation
• Hazard Analysis And Critical Control Points (HACCP)
• Operations
• Purchasing
• Progress Reporting
• Scheduling
• Calmness Under Pressure

• Food & Beverage
• Hospitality
• Management & Leadership
• Administrative
• Sous Chef
• Chefs
• Chefs and Head Cooks

Expérience minimale

2+ ans

Langue de l’offre

anglais

Heures de travail

40 heures par semaine