Executive Sous Chef

Department: Food & Beverage

Reports To: Executive Chef

Employment Type: Full-Time, Seasonal

Location: Craigleith Ski Club – Collingwood, Ontario

Position Overview The Executive Sous Chef plays a critical senior leadership role within the Craigleith Ski Club culinary operation. Reporting directly to the Executive Chef, this position acts as the primary operational lead in the kitchen, supporting strategic planning while ensuring consistent, high-quality execution across all services.

The Executive Sous Chef is responsible for day-to-day kitchen leadership, staff development, service excellence, and operational discipline. This role requires a calm, confident leader who sets the tone for professionalism, respect, and teamwork, particularly during peak winter operations, while contributing to long-term culinary standards and systems year-round.

Key Responsibilities

Culinary Leadership & Execution

- Act as the Executive Chef’s second-in-command, assuming full leadership of kitchen operations in their absence.
- Ensure consistent execution of menus, recipes, plating standards, and portion control.
- Supervise daily service, maintaining quality, timing, and presentation standards during high-volume periods.
- Lead pre-service preparation, line execution, and post-service wrap-up.

Team Leadership & Culture

- Lead kitchen staff by example with professionalism, respect, and composure.
- Mentor and coach Sous Chefs, line cooks, prep cooks, and dish team members to build skill, confidence, and accountability.
- Foster a positive, inclusive,



and respectful kitchen culture with zero tolerance for yelling, intimidation, or harassment.
- Support performance feedback, training plans, and staff development initiatives in collaboration with the Executive Chef.

Operations & Administration

- Support scheduling, staffing plans, and daily labour management to align with business volumes.
- Assist with inventory control, ordering, receiving, storage, and waste reduction.
- Monitor food costs and contribute to budget management and cost-control strategies.
- Ensure kitchen cleanliness, organization, and equipment readiness at all times.

Menu Development & Events

- Collaborate with the Executive Chef on menu planning, recipe development, and seasonal offerings.
- Support execution of special events, member functions, Après Ski service, and private group dining.
- Adapt menus and staffing plans in real time to meet changing operational needs.

Health, Safety & Compliance

- Ensure strict compliance with food safety, sanitation, and health regulations.
- Maintain proper food handling, storage, and temperature control standards.
- Support equipment maintenance and safe work practices in the kitchen.

Collaboration & Communication





- Work closely with the Executive Chef, F&B; Manager, and front-of-house leadership to ensure seamless service.
- Act as a communication bridge between culinary leadership and the broader kitchen team.
- Support a unified, member-focused dining experience.

Qualifications & Experience

- Minimum 3–5 years of culinary experience in a similar leadership role.
- Red Seal certification or equivalent culinary credentials preferred.
- Experience in a private club, resort, or high-volume hospitality environment considered a strong asset.
- Demonstrated ability to lead teams calmly and effectively under pressure.
- Experience with inventory management, food cost control, and kitchen systems.
- Food Handler’s Certification required; Smart Serve an asset.

Personal Attributes

- Robust leadership presence with a respectful, people-first approach.
- Excellent organizational and time-management skills.
- Clear, professional communication and coaching ability.
- Calm, solutions-oriented mindset in fast-paced environments.
- Strong culinary standards with attention to detail and consistency.
- Commitment to continuous improvement and team development.

Work Environment

- This is a full-time, seasonal position running approximately from November through April, with potential for pre-season preparation or post-season wrap-up work.
- Requires evening, weekend, and holiday availability during the operating season.
- Fast-paced kitchen environment with periods of high volume and high energy.

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