Jr Sous Chef - Winter

Careers with Sun Peaks Grand Hotel & Conference Centre

Careers At Sun Peaks Grand Hotel

Current job opportunities are posted here as they become available.

Do you love food and everything about it. We are recruiting a Jr Sous Chef to join our fast-paced culinary team for the upcoming Winter season. Our three large kitchens offer complete food and beverage services 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 Jr Sous Chef works closely with the Head Chef related to food production, health and safety, sanitation, teaching techniques and food execution while providing direct support to Culinary Leadership. This role provides every opportunity to continue developing a career in the art of culinary, opening opportunities for advancement internally and externally throughout the Sun Peaks Grand and Sun Peaks Resort.

If this sounds like you,

$27.05 per hour

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

• Winter/Summer Season Lift, Trail and Golf passes (varies by position)
• Access to our Employee and Family Assistance Program
• 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

This role is eligible for an incentive for successful applicants to receive $1 per hour worked based on completion of a full winter season contract. Conditions apply to this incentive and will be shared during the interview and onboarding.

• 3-5 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.

• Responsible for all aspects of food preparation and delivery in the assigned kitchen.
  • Assists with implementation of standard recipes.
  • Ensures quality and quantity of all food production.
    • Inspects all food products on delivery.
    • Ensures accurate portion control.
    • 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 in the absence of the Sous Chef.
  • Inspects all food products at the stations.
  • Ensures the assigned food station is up to department standards.
  • Ensures opening and closing procedures are followed.
  • Ensures the culinary team start and end shifts on time inclusive of breaks.
    • Adheres to cleaning schedule and daily cleaning details as per established schedule and guidelines .
• Responsible for all health and safety records.
  • Completes all daily cooling records.
  • Ensures all equipment at station is up to health and safety standards.
    • Implements corrective actions in a timely manner.
    • Communicates equipment maintenance items to Sous Chef.

• Responsible for daily shifts briefings with Culinary Team.
  • 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.
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