Sous Chef Job Sun Peaks British Columbia Canada,Restaurant/Food Service

Location: Sun Peaks

Are you passionate about food and want to advance your career in a stunning slope-side hotel? Do you love food and everything about it? Do you also love skiing or snowboarding? We are recruiting a Sous Chef to join our fast-paced culinary team. Our three unique kitchens offer banquet, gastro-pub, and elevated dining experiences to our local, hotel, and business guests.

We are looking for someone who shows dedication to a creative and positive work environment and fosters a collaborative approach with all F&B team members. The Sous Chef is a leader within the kitchen operations with exceptional knowledge in food production, health and safety, sanitation, teaching techniques and menu execution while providing direct support to Culinary Leadership. This role is the chance to continue developing a career in culinary arts, opening opportunities for advancement internally and externally throughout the Tourism/Hospitality industry.

If this sounds like the ideal work environment, fill out an application to work, live and play where you belong.

Compensation Information: $64,311 per annum

Physical Requirement: Heavy; work activities involve handling loads up to 35 kg; predominantly in an indoor setting.

This job position requires physical presence at the designated location.

The perks and benefits you’ll get to enjoy:

Winter/Summer Season Lift, Trail and Golf passes

Initial entitlement to three weeks of paid vacation

Benefits plan and additional wellness components, including Health Spending Account and EFAP

Participation in our RRSP and matching DPSP programs

Company supported training and professional development opportunities

Dining discounts within our hotel & Resort-owned outlets

Retail discounts in our Resort-owned outlets

Friends and family rates at the Sun Peaks Grand Hotel

Reciprocal programs with partnering ski areas & hotels

Eligibility for our ‘Pay for Performance’ incentive bonus program (after qualifying period), awarded to top performers

Skills you bring with you:

5 years of previous culinary experience preferably within a Hotel / Resort environment.

1 year of production and Banquet experience is a plus.

Working towards a career in culinary arts.

Holds a Red Seal Certification or a degree in Culinary Arts.

Holds a Food Safe Level 1 Certification, (Level 2 is a plus).

Has a full understanding of all aspects of kitchen operations.

Is self-disciplined with a sincere desire to provide an elevated guest experience.

Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen.

Primary Responsibilities:

Operations:

Responsible for aiding in the development and execution of menus for assigned kitchen outlet.

Responsible for the costing of menu and feature items in assigned kitchen outlet.

Responsible for assisting, leading, and coaching monthly inventory counts.

Responsible for all aspects of food preparation and delivery in assigned kitchen. Create and implement standard recipes. Ensures quality and quantity of all food production:
Inspects all food products on delivery. Ensures accurate portion control measures are followed. Ensures standard recipes are followed. Trains the culinary team on established standard recipes and procedures. Ensures health and safety guidelines are followed.

Responsible for the supervision of all cooks in assigned kitchen:
Inspects all food products at the stations. Ensures opening and closing procedures are followed. Ensures the culinary team start and end shifts on time inclusive of breaks. .

Responsible for all health and safety records:
Ensures all equipment at station is up to health and safety standards. Implements corrective actions in a timely manner. Report unsafe equipment or situations in a timely manner. Submits maintenance requests in a timely manner.

Food Service:

Responsible for daily shift briefings with front of house manager:
Ensures all cooks are informed of special requests and reservations of large groups. Communicates tour group menus and other events.

Ensures quality food products are delivered in a timely manner:
Timing of food service as per established timeline. Breakfast food service time should be approximately 8-12 min.…


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