Duties and responsibilities:

- Directly assisting the Head Chef with all kitchen operations and management tasks
- Supervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct
- Conducting regular physical inventories of food supplies, and assessing projected needs
- Ensuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times
- Establishing controls to minimize food and supply waste and theft
- Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
- Consulting with the Head Chef about food production aspects of special events being planned
- Cooks or directly supervises the cooking of items that require skillful preparation
- Evaluating food products to ensure that quality standards are consistently attained
- Maintaining an open and professional dialogue with the Head Chef, Executive Chef, F&B; Manager, Assistant F&B; Manager, F.O.H Supervisors, Culinary Staff and Servers at all times
- Attending all staff meetings
- Endeavoring to surpass guest expectations
- Ensuring to never say no to a guest request without offering an alternative
- Managing any disciplinary action up to the verbal warning level.



Will work with the Head Chef or Executive Chef should further action be necessary
- Being flexible with days/hours worked in regard to business levels etc.

Position requirements/skills:

- Certificate of Completion or Journeyman papers from an approved Culinary Institute
- 3-5 years experience in a high volume operation or similar role
- Knowledge of supplies, equipment, and/or services ordering and inventory control
- Organizing and coordinating skills
- Ability to read, understand, follow, and enforce safety procedures
- Knowledge of planning and scheduling techniques
- Ability to plan work schedules and assign duties; ability to provide or arrange for training
- Ability to develop and test recipes and/or techniques for food preparation/presentation
- Mentoring apprentices and other kitchen staff
- Skill in cooking and preparing a variety of food
- Ability to work in a Team environment

Physical demands:

- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Ability to lift 11kg (25lbs) regularly
- Must be able to push and pull equipment of various sizes and weights
- Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
- Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

Details:

- Wage: $28/hr
- Seasonal, full time role
- Early November 2026 - April 2027

📌 Sous Chef - Winter 26/27 (Canada)
🏢 Big White Ski Resort
📍 Canada