Accessible Employer: Yes
Open to International applicants with valid Canadian Work permits: Yes

As a Sous Chef you will ensure execution of culinary operations as per Grouse Mountain’s standards while maintaining labour and food costs. You will manage and lead culinary teams while ensuring they are following food safe practices and recipes and work with the Executive Chef in all other aspects of operations during off-season periods.
This position will have a strong focus on supporting and leading our Altitudes Bistro restaurant, while supporting our other food & beverage outlets as required.

Responsibilities & Qualifications
ESSENTIAL JOB FUNCTIONS

Ensure the smooth operation of the kitchen and all facets of the culinary operation

Responsible for providing the full range of supervisory duties including coaching, orientation training, probationary reports, performance evaluations etc.

Overseeing kitchen operations within the parameter of the profit plan, maintaining labour & food costs within monthly targets

Forecast staff levels proportional to business levels

Menu development, costing and implementation in accordance with the Executive Chef

Maintaining standard of food quality

Knowledgeable in all aspects of Grouse Mountain food operation and ability to prep and execute food in these operations

Requisitioning all applicable product through Provision Master

Ensuring appropriate levels of inventory and utilization

Ensuring level of hygiene, order and cleanliness in kitchen and related areas as per Provincial standards, Food Safe and Grouse Mountain guidelines

Ensuring all staff meet Food Safety certification standards and follow practices as per Provincial standards

Monitoring kitchen equipment performance and reporting repair needs to Executive Chef

Maintaining and inspiring professional conduct and etiquette

Other duties as required

SUPERVISORY RESPONSIBILITIES





This position reports directly to the Executive Chef and will oversee a team of Line Cooks and Dishwashers in the absence of the Executive Chef.

REQUIRED QUALIFICATIONS AND ABILITIES

A minimum of 3-5 years experience in a culinary leadership position

Completion of secondary school required

Completion of a 3-year apprenticeship program for cooks, completion of college or other related program or several years of commercial cooking experience preferred

Level 1 Food Safe certificate required; Level 2 Food Safe Certificate preferred

Ability to motivate, retain and develop staff

Ability to handle challenges of a kitchen setting

Exceptionally organized and able to multitask/coordinate multiple function activities

Excellent communication and writing skills

Proficient in MS Excel and Word

Excellent customer service and interpersonal skills

Flexible working hours; including evening closing shifts, weekends and holidays

WORKING CONDITIONS
Hours of Operation are weather dependant. Due to the nature of the business, this position requires flexibility in terms of your work schedule. A variety of work schedules may include a variety of start times, including shifts on weekends and statutory holidays. Shifts require standing for long periods of time, lifting, twisting, and other forms of manual tasks.

60,000 to $65,000 + tips

Other Perks/Benefits
All positions are eligible for the following benefits and perks:

Free Seasonal Access Pass

Discounts at the resort’s restaurants, retail, and rental outlets

Referral Bonus Program

Public Transit subsidies

Free or discounted lift tickets at many other resorts (winter/summer)

Access to free Employee and Family Assistance Program

Excellent training and professional development

Northland Properties friends and family discounts program including hotels, restaurants and recreation

Full-time, year-round positions are also eligible for these:

Health Insurance, Medical Insurance, Dental Insurance and Vision Insurance plans

RRSP matching after 6 months of service

Free access pass for dependants

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📌 Sous Chef, Altitudes Bistro (British Columbia)
🏢 Grouse Mountain
📍 British Columbia