Executive Sous ChefSalary + Competitive bonus incentive programTHIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.Experience the Kananaskis Mountain Lodge here: https://vimeo.Com/261927699The OpportunitySet in one of Canada's most breathtaking mountain destinations, Pomeroy Kananaskis Mountain Lodge is a premier four-diamond resort delivering elevated culinary experiences across multiple restaurants, luxury guest offerings, and a dynamic banquet and conference operation.We are seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this role plays a critical leadership function across a complex, high-volume resort operation.You will be responsible for creating and executing a memorable dining experience for all guests of the resort while ensuring strong financial performance, consistent execution, and high-performing teams.The RoleAs Executive Sous Chef, you are responsible for leading culinary operations across six food and beverage outlets, large-scale banquet and conference facilities, employee dining, and seasonal resort programming.Success In This Leadership Role RequiresA strong commitment to building, training, mentoring, and coaching a high-performing culinary team, while maintaining a visible, hands-on leadership presence in all kitchen operationsElevating the guest experience through consistent execution, creativity, and attention to detailDriving profitability through disciplined management of food cost, labor cost, and operational efficiencyStrong culinary expertise in menu creation, seasonal programming, and recipe standardizationThe ability to consistently meet or exceed revenue targets, food cost objectives, and guest satisfaction scoresCoordinating, supervising, and assisting in the preparation, cooking, and execution of all meal periods across all outlets based on business levels and demandUnderstanding all kitchen roles in order to effectively support and perform duties in their absence when requiredWorking knowledge of culinary systems including ordering, inventory management, scheduling, and payroll systemsExperience working with local farms, producers, and sustainable sourcing practices considered a strong assetStrong organizational and communication skills to ensure seamless multi-outlet executionChampion a positive and inclusive culinary culture by fostering employee engagement, accountability, recognition, professional development,



and succession planning, while creating an environment where team members feel valued, supported, and empowered to grow their careers.Lead by example in building a high-performance culture that prioritizes teamwork, communication, continuous improvement, and exceptional service standards across all culinary operations.About The OperationThe Executive Sous Chef will provide leadership across:Six unique food & beverage outlets (casual, upscale, lounge, and grab-and-go concepts)High-volume banquet and conference facilitiesWeddings, galas, and social event cateringLuxury Black Diamond Club culinary offeringsEmployee dining operationsIn-room dining and resort-wide service supportSeasonal outdoor culinary activations and pop-up experiencesThis dynamic resort operates year-round, serving leisure guests, corporate groups, conferences, weddings, and destination events.Key ResponsibilitiesLead daily culinary operations across all outlets, banquet functions, and resort food service programsEnsure consistent execution of recipes, presentation, portioning, and quality standards across all kitchensMaintain a visible, hands-on leadership presence across all culinary operationsSupport menu development, seasonal programming, and culinary innovation with the Executive ChefRecruit, train, mentor, and develop culinary team members at all levelsBuild a culture of accountability, teamwork, respect, and continuous improvementOversee execution of weddings, conferences, galas, and large-scale banquet eventsPartner with Sales and Conference Services to ensure seamless event delivery and guest satisfactionManage labor efficiency, scheduling, productivity, and operational flow across outletsSupport food cost control, inventory management, purchasing standards, and waste reduction initiativesParticipate in budgeting, forecasting, and monthly financial performance reviewsEnsure compliance with HACCP, sanitation, safety standards, and Marriott brand requirementsConduct regular kitchen inspections and implement corrective actions where requiredCollaborate with front-of-house, stewarding,



and leadership teams to enhance overall guest experienceEnsure proper training and understanding of all kitchen roles to support operational coverage when neededUtilize and support culinary systems including ordering, scheduling, payroll, and inventory toolsSupport sourcing initiatives, including relationships with local farms and producers where applicableQualificationsRequiredMinimum 5+ years progressive culinary leadership experience in hotels, resorts, or high-volume operationsPrevious experience as Executive Sous Chef or Senior Sous ChefStrong multi-outlet and banquet production experienceProven leadership of large culinary teamsStrong financial acumen (food cost, labor cost, inventory control)Excellent communication, organizational, and leadership skillsExperience with culinary systems (ordering, scheduling, payroll, inventory tools)PreferredRed Seal CertificationCulinary Degree or DiplomaMarriott or luxury resort experienceExperience managing $10M+ annual food revenue operationsKnowledge of Alberta/local sourcing and seasonal cuisineExperience in remote or resort environmentsPhysical DemandsRequires prolonged standing and walking throughout the shift in kitchen and storage areas.Frequent bending, reaching, twisting, and crouching to access low shelves, ovens, refrigeration units, and storage areas.Repetitive hand, wrist, and arm movements (knife work, chopping, whisking, plating, sautéing).Ability to lift, carry, push, and pull items up to 25–50 lbs (e.G., bulk food products, stock pots, kitchen equipment).Flexibility to work wide-ranging shifts, including mornings, evenings, weekends and holidays based on business levels.Amazing PerksMarriott Destinations membership with discounted global hotel rates and F&B discountsDiscounts across all on-site dining outletsOne meal per day in our employee cafeteria (taxable benefit)Activities Committee perks (ski/snowboard passes, yoga, golf, skydiving, and more)Shuttle access to Calgary, Cochrane & Canmore5 personal days per year after 90 days of full-time employment15 days annual leave per yearStrong growth and development opportunities within Marriott & Pomeroy LodgingComprehensive health & wellness benefits (some restrictions may apply)Season Availability, subject to cut off dates.Experience the Kananaskis Mountain Lodge here: https://vimeo.Com/261927699Season Availability, subject to cut off dates. #J-18808-Ljbffr

📌 Executive Sous Chef (Canada)
🏢 Pomeroy Lodging
📍 Canada