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 professional 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 workplace - 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

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