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