Job Description

Position Summary -

The Sous Chef is a lead position that assists the Executive Chef with planning, directing, and evaluating the purchase, production, presentation, and pricing of food for the Restaurants and Banquets. He/she ensures that the standards of customer service, safety, quality and performance are maintained as directed by the Executive Chef.


Salary for this position is $60,000 - $65,000 per annum.

Major Duties & Responsibilities:

Assist the Executive Chef in the direction and oversight of all culinary operations. This includes the preparation and production of all meals, food quality and presentation, compliance with all safety and sanitation standards, team member productivity and performance, as well as the implementation of resort policies with regards to cost control procedures to help ensure profitability. Help create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Food & Beverage Manager, as needed. Coordinate, monitor and help execute all lodge functions as directed by the Executive Chef.

Assist in monitoring food production, ordering, quality and consistency on a daily basis.

Ensure compliance with federal, provincial and company health, safety, sanitation standards are attained.

Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, assisting with evaluations, training, scheduling.

Duties and responsibilities will evolve as you become more familiar with the Food & Beverage Department operations.

Co-operate and accept other assignments as and when required.

Minimum Qualifications & Skills:

5 years' experience in a fast-paced kitchen environment

Food Safe Level 1

Red Seal Certificate

In-depth skills and knowledge of all kitchen operations Possess strong leadership, communication, organization and relationship skills Proficient in general computer knowledge A true desire to exceed guest expectations in a fast-paced customer service environment * Capable of producing a consistent product in a timely manner