Location
Big White Ski Resort, Kelowna, BC V1P1P3, CAN

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 skilled 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.

Qualifications

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

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

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