Jr.sous Chef Whitehorn Bistro
The Lake Louise Ski Area
Lake Louise, AB

Employment Period: ASAP – May 2019

Reports To: Chef de cuisine, Food & Beverage Director/Executive Chef

Rate of Pay: $1,600.00 Bi-weekly plus duty meals

Job Description:

The Jr.sous chef position reports directly to the Chef de Cuisine (Whitehorn bistro)

Daily responsibilities include but are not limited to:

Assisting with the smooth running of day to day operations of Whitehorn Bistro Kitchen. Ensuring set serves standard are being meet at all times. Ensure Kitchen are being run in a safe clean manner at all times. Ensure consistence and quality of a food product being served.

Assist with organizing, ordering, rostering and training of staff. Drive culinary innovation thru creative menu development. Assist with monthly inventory and food costing as required.

Job Responsibilities:

  • Working closely with the Chef de Cuisine 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 cooks and other kitchen staff in a high volume fine dining environment.
  • Maintain on-going training and development of kitchen employees through performance coaching as directed by the Chef de Cuisine.
  • Provide a ‘hands on’ approach when demonstrating new cooking techniques and equipment to staff
  • Assist with staffing and scheduling in accordance to productivity guidelines
  • Assist with enhancing food products through creative menu development, presentation and plating.
  • Ensure a high standard of consistency and quality products and services while adhering to financial targets
  • Product and supply ordering from respective suppliers when the Chef de cuisine is away.
  • 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 10+ kitchen staff
  • Demonstrated experience in fine dining, après style cuisine required
  • Demonstrated culinary experience in international and domestic cuisine required
  • Demonstrated creativity in menu development and food costing
  • 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
  • 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

Job Type: Full-time


  • Culinary: 3 years (Preferred)