Build Your Culinary Career in One of Canada’s Most Iconic Mountain Destinations
The Mexican Corner is looking for an experienced and passionate Sous Chef to join our Back of House leadership team in Whistler, BC.
This is a hands-on leadership opportunity for someone who loves being in the kitchen, developing people, delivering consistently high-quality food, and helping lead a busy restaurant operation.
Working closely with the Head Chef and restaurant leadership, you’ll help oversee daily kitchen operations, lead the team through service, maintain food quality and safety standards, support inventory and cost controls, and play an important role in training and developing our culinary team.
As the second-in-command of the kitchen, you will also be responsible for leading and running day-to-day kitchen operations in the absence of the Head Chef.
Why Join Us?
Working in Whistler is about more than the job. We offer a benefits package designed to support both your career and your lifestyle:
- Excellent tips
- Lifestyle or Ski Pass
- Extended Health Benefits, including prescription drugs, dental and vision coverage
- Life Insurance and Employee Assistance Program (EAP)
- Education Allowance to support continued professional development
- Staff meal and non-alcoholic beverage while on shift
- 40% employee discount across Infinity Enterprises Group food & beverage locations
- Partner discounts on hotels, retail, car rentals, entertainment and more through CFIB
What You’ll Do
As Sous Chef, you’ll work alongside the Head Chef to support the day-to-day performance of the kitchen, including:
- Lead and support the BOH team during daily preparation and service
- In the absence of the Head Chef, take responsibility for leading and running day-to-day kitchen operations
- Maintain high standards for food quality, consistency, presentation and portioning
- Ensure recipes, specifications and preparation standards are consistently followed
- Train, coach and support the development of cooks and other BOH team members
- Help build a positive, accountable and high-performing kitchen culture
- Support kitchen scheduling, labour management and daily staffing requirements
- Assist with ordering, receiving, inventory and proper product storage
- Monitor food waste, portion control and food-cost practices
- Support menu execution, recipe development and recipe costing
- Assist with inventory counts and maintaining accurate inventory controls
- Maintain FoodSafe, sanitation, health and WorkSafeBC standards
- Ensure kitchen equipment, workstations and storage areas are properly maintained
- Work collaboratively with FOH and restaurant leadership to ensure smooth service and an excellent guest experience
- Identify operational issues and work with the Head Chef and management team to continuously improve kitchen performance
What We’re Looking For
We’re looking for a strong culinary professional who is ready to continue developing as a leader:
- 3+ years of progressive culinary experience, with previous supervisory or kitchen leadership experience preferred
- Previous experience as a Sous Chef, Junior Sous Chef, Kitchen Supervisor or senior-level cook is an asset
- Experience working in a fast-paced, high-volume restaurant kitchen
- Strong culinary fundamentals with excellent attention to food quality, consistency and presentation
- Ability to confidently lead a kitchen team through busy service
- Experience training, coaching and developing cooks
- Understanding of food cost, waste control, inventory and purchasing
- Strong organizational, communication and time-management skills
- Ability to remain composed and make sound decisions in a fast-paced environment
- A positive, accountable and team-focused leadership style
- FoodSafe certification, or the ability to obtain it upon hire
- Culinary education is an asset but not required
- Availability to work a flexible schedule, including days, evenings, weekends and holidays
About the Opportunity
This is not a desk-based leadership position. We’re looking for someone who wants to be in the kitchen, leading service, developing their team and working alongside the Head Chef to continuously improve the operation.
You’ll have the opportunity to strengthen your leadership skills while gaining greater exposure to kitchen operations, people leadership, food and labour costs, inventory, purchasing, menu execution and overall restaurant performance.
For an experienced culinary professional ready to take the next step in their career, this is an opportunity to build meaningful leadership experience while living and working in Whistler, BC.
Ready for your next step in culinary leadership? We’d love to hear from you.
Pay: $60,000.00 per year
Benefits:
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Housing allowance
- Life insurance
- Paid time off
- Vision care
- Wellness program
Application question(s):
- When are you looking to start a new position?
- Do you have Work Authorization to legally work in Canada? (ie. Open Work Permit / Permanent Resident / Citizen)? Please note that we do not offer sponsorship at this time.
- Are you currently located in Whistler or the Sea-to-Sky region? If not, are you willing and able to relocate to Whistler for this position?
- If you are relocating to Whistler, have you begun researching housing options and are you comfortable securing your own accommodation?
- How many years of experience do you have as a Chef, Executive Sous Chef, or in an equivalent culinary leadership position?
- Do you have experience leading a high-volume, full-service restaurant kitchen?
- Why are you interested in working in Whistler?
- How long do you plan to stay in Whistler or work in this position?
- Do you have any upcoming or scheduled vacations?
- This role requires standing for long periods and working in a fast-paced environment. Are you comfortable with this?
- This is a full-time, hands-on leadership position requiring a flexible schedule, including days, evenings, weekends and holidays. Are you able to meet these scheduling requirements?
- Do you have experience managing labour, training, inventory, purchasing and recipe costing?
Work Location: In person
