The Sous Chef will be required to supervise 20+ kitchen staff, provide a ‘hands on’ approach when training and assist with departmental development and growth through employee coaching, performance appraisals, and disciplinary action. The successful candidate will ensure the kitchen staff comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times. Job Responsibilities:

Work closely with the Executive Chef in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved Supervise and train specialist chefs, cooks and other kitchen staff in a high-volume, multi-outlet environment Maintain on-going training and development of kitchen employees, through performance reviews,



coaching and corrective action as required Provide a ‘hands on’ approach when demonstrating current cooking techniques and correct equipment usage, cleaning, and maintenance to staff Ensure proper staffing and scheduling in accordance with productivity guidelines Able to effectively work with employees in both back of house and front of house positions sensitively, tactfully, diplomatically, and professionally Maintain and enhance food products through creative menu development, presentation and promotion Ensure a high standard of consistency and quality products and services while adhering to financial targets Order products and supplies from respective suppliers for all food outlets Inspect grooming and attire of staff; rectify inadequacies as required Adhere to LLSA company policies and procedures Comply with other duties as assigned

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📌 Sous Chef / Junior Sous Chef – Winter 26/27 (Kananaskis)
🏢 Canadian Rocky Mountain Resorts
📍 Kananaskis