Sous Chef - Kananaskis

Description

The Biogeoscience Institute in the Office of VP Research is currently seeking a Full‑time Temporary Sous Chef for approximately 5 months.

This is a temporary, seasonal position located at the Barrier Lake Field Station in Kananaskis.

Spend your season cooking in one of Alberta's most scenic mountain settings. The Sous Chef supports daily food preparation and dining services for groups of approximately 15 to 100 participants, delivering high‑quality, buffet‑style meals in a dynamic field‑station environment. Working closely with the Executive Chef, this role plays a key part in the smooth operation of a busy, large‑scale kitchen while fostering a collaborative and positive team culture.

The position reports directly to the Field Research Manager, Biogeoscience Institute with day‑to‑day accountabilities to the Executive Chef of the Biogeoscience Institute (BGI).

• Accountable for assisting with safe, efficient food production and the cleanliness of a busy kitchen and dining area.
• Assist and take initiative in meal planning, food preparation, and food ordering, and accommodate individuals with dietary restrictions and/or food allergies as required.
• Responsible for cleaning the kitchen and dining area.
• Must maintain excellent personal hygiene, attire, and grooming.
• Possess the ability to accept constructive criticism.
• Must be professional, dependable, punctual, able to work as a team, and manage own time and assignments.
• Manages own time effectively and ensures all necessary individuals are kept informed of activities and progress of work.
• Any other duties that may be assigned from time to time by the Executive Chef.

• Red seal and food safe certification are requirements.
• Experience and considerable knowledge of organization and procedures common to large‑scale food preparation and services.
• Experience and knowledge of purchasing and procedures related to meats, fresh produce, dry stores, supplies, and equipment required for kitchen/dining operations.
• A minimum of 2 years of experience in food preparation, dining services, and supervision of kitchen employees in a buffet.
• Experience and knowledge of proper food storage, food value and nutrition, ethnic foods, and production with minimum wastage.
• Experience in supervision and instruction of kitchen/dining service staff.
• Ability to work autonomously and adapt to multiple competing priorities is expected.
• The incumbent must exhibit superior organizational and time‑management skills as well as judgment, initiative, and strong interpersonal skills.
• Work under pressure, multitask, and meet multiple commitments and deadlines by demonstrating a strong ability to effectively prioritize.
• Successfully work in a team‑oriented environment.
• Exercise judgment within established guidelines.

To be eligible, candidates must hold a valid Food Safety certification and have reliable personal vehicle transportation. The posting will remain open until a suitable candidate is found.

This position is part of the AUPE bargaining unit, and falls under the Trades Job Family, Phase 1.

Final date to receive applications:
The position will remain open until filled; however, applicants will be reviewed as they are received.

We are an equitable and inclusive employer, recognizing that a diverse staff/faculty benefits and enriches the work, learning and research experiences of the entire campus and greater community. We encourage members of designated groups to apply. Preference will be given to Canadian citizens and permanent residents of Canada.

Those with disabilities are encouraged to apply. For accommodations, contact People & Culture at  For diversity, equity, and inclusion enquiries, contact the Office of Institutional Commitments at