Position: Sous Chef
Location: Blue River, BC
Type: Seasonal, Full time
Reports to: Executive Chef
Overview Responsible for supporting the Executive Chef in all aspects of kitchen operations, including food preparation, staff supervision, inventory control, menu execution, and maintaining health and safety standards. Ensures high-quality dishes are prepared efficiently, assists with training kitchen staff, and helps create a productive, organized, and fast-paced culinary environment.
Responsibilities Maintain the highest level of quality fresh nutritious meals for our guests and staff.
Maintain a high standard of cleanliness of the entire kitchen.
Follow all health and safety regulations and control all waste.
Provide supervision, coaching, and guidance as needed to members of the culinary team.
Ensure preparation for the next day is in place.
Prepare vegetables, soups, specials, and meals for the evening.
Help set up buffet for dinner and breakfast.
Vegetable and seafood dishes prep.
Help Saucier with prep and mise en place.
Check fridges and freezers daily for temperature.
Ensure health & safety regulations are enforced.
Assist in recruitment, training, and supervising kitchen employees.
Cooperate – working jointly with others towards a common goal.
Our goal is customer satisfaction.
Communicate all problems and/or ideas to your supervisor.
Be professional in everything you say and do.
Must be punctual for work shift.
Perform all duties and responsibilities in a timely and effective manner within company policies.
Qualifications University or College Diploma in a Culinary field preferred.




Certified Chef designation preferred.
Food Safe Certification and WHMIS required.
Two to three years’ experience in a similar position.
Must be able to frequently bend and kneel, lift moderate weight, and work on feet for an extended period.
Ability to communicate effectively.
Ability to work independently.
Be willing to work a variety of day, evening, and weekend shifts.
Attributes include an energetic personality, punctuality, and good grooming standards.
Benefits of Employment Gratuities
Subsidized staff accommodation in private or shared residence
Fitness center
Family and friends’ discounts
In‑house training and development programs
Employee Assistance Program
30% off retail items in our specialized boutique
Staff meal plan
Discounted rates at various hotels in Kamloops, Jasper, and Vernon
Staff rate for on-site massage therapy
Opportunities to helicopter ski
Ski passes to Marmot Basin in Jasper, AB
World Renowned IKON/AMC Ski Pass (conditions apply)
Guaranteed adventure!
Working Conditions 9 hours per day, 5 days per week. Daily rate includes overtime as per Employment Standards. This position will spend 100% of the time standing. Occasional environmental exposures to cold, heat, and water. Must be able to transport up to 50 pounds on occasion, and up to 35 pounds regularly. Will be constantly exposed to elevated temperatures in the kitchen environment. Manual dexterity is required to use knives and kitchen appliances.
Compensation Starting at $250 per day based on experience and qualifications.

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📌 Relief Sous Chef (Winter 2026-2027) (British Columbia)
🏢 Schweitzer
📍 British Columbia