Sous Chef
Lake Louise Ski Resort
Lake Louise, AB
To oversee multiple restaurant and outlet operations, including but not limited to fine dining, large scale buffets and cafeteria style catering throughout the resort. The Sous Chef will be required to supervise 20+ kitchen staff, provide a ‘hands on’ approach when training and assist with departmental development and growth through employee coaching, performance appraisals, and disciplinary action. The successful candidate will ensure the kitchen staff comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times.

Job Responsibilities:
Working closely with the Executive Chef in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved
Supervise and train specialist chef, cooks and other kitchen staff in a high volume multi-outlet environment
Maintain on-going training and development of kitchen employees, through performance reviews, coaching and corrective action as required
Provide a ‘hands on’ approach when demonstrating new cooking techniques and equipment to staff
Ensure proper staffing and scheduling in accordance to productivity guidelines
Maintain and enhance food products through creative menu development, presentation and promotion
Assist with the preparation of annual budgets and strategic plans and achieve the goals and targets therein
Ensure a high standard of consistency and quality products and services while adhering to financial targets
Product and supply ordering from respective suppliers for all food outlets
Inspect grooming and attire of staff; rectify any deficiencies if required
Adhere to LLSR company policies and procedures
Other duties as assigned

Job Requirements/Qualifications:
Minimum of 3-4 years supervisory experience in the culinary field required
Red seal or equivalent professional designation required
HACCP and food safety certified
Extensive knowledge of food handling and sanitation standards
Demonstrated ability to teach, coach and manage a team of 20+ kitchen staff
Demonstrated experience in fine dining, buffet and après style cuisine required
Demonstrated culinary experience in international and domestic cuisine required
Demonstrated creativity in menu development and concept required
Proven financial management skills
Possess strong coaching, communication & interpersonal skills
Ability to work well under pressure and for long hours in a fast paced environment
Ability to work cohesively as part of a team and ability to build teams
Highly organized & detail oriented
Must have strong leadership & problem solving skills
Complete other tasks as assigned
A Police Background Check from your home country or province will be required upon commencement of employment

Work Schedule:
5 Days On / 2 Days Off – Business level dependent

Dress Code:
Kitchen uniform (jacket and pants) which will be provided

Employee to provide non-slip grease resistant footwear in accordance with appearance policy