Sous Chef — Banquets & Restaurant Operations

Nakoda Lakeside Lodge & Meeting Centre
Department: Culinary / Food & Beverage
Reports To: Executive Chef / Chef de Cuisine
Position: Full-Time
Schedule: Flexible schedule including mornings, evenings, weekends, holidays, and event periods

About the Role

Nakoda Lakeside Lodge & Meeting Centre is looking for an experienced and hands-on Sous Chef to join our culinary team.

The Sous Chef will support the Executive Chef in overseeing daily kitchen operations across restaurant, banquet, meeting, wedding, and special event services. This role is ideal for a strong culinary professional who can lead a team, maintain high food-quality standards, and stay organized in a fast-paced hospitality environment.

Key Responsibilities

- Lead assigned kitchen shifts and support the Executive Chef with daily culinary operations.
- Oversee food preparation, mise en place, line service, plating, and banquet production.
- Coordinate banquet and restaurant production to ensure timely and consistent service.
- Review event orders, guest counts, menus, dietary requirements, and production needs.
- Lead and support à la carte restaurant service, including line execution and expediting.
- Train, coach, and supervise cooks and culinary team members.
- Maintain high standards for food quality, presentation, sanitation, and food safety.
- Monitor food temperatures, allergen procedures, storage, labelling, and kitchen cleanliness.
- Assist with ordering, receiving, inventory, portion control, food cost, and waste management.
- Respond effectively to changing business levels, last-minute event requirements, and service issues.
- Help develop menus, specials, and seasonal offerings as required.
- Promote a positive, respectful,



and qualified kitchen environment.

Qualifications

- 3–5 years of professional kitchen experience, with 1–2 years in a supervisory or lead role.
- Experience in banquets and à la carte restaurant operations.
- Hotel, resort, lodge, catering, or high-volume hospitality experience is an asset.
- Culinary diploma, apprenticeship, Red Seal, or equivalent experience preferred.
- Current food-safety certification or willingness to obtain.
- Strong leadership, communication, organization, and time-management skills.
- Ability to work calmly and effectively in a busy kitchen.
- Ability to work flexible shifts, including weekends and holidays.
- Ability to lift up to 50 lb (23 kg) and remain on your feet for extended periods.

What We’re Looking For

We are looking for a hands-on culinary leader who takes pride in quality food, teamwork, cleanliness, and guest satisfaction. The successful candidate will lead by example, support their team, and maintain high standards during both regular service and high-volume events.

Why Join Nakoda Lakeside Lodge & Meeting Centre?

- Work in a unique lakeside hospitality environment.
- Be part of a skilled and cooperative culinary team.
- Opportunities to work across restaurant, banquet, wedding, and event operations.
- Opportunity to grow and develop your culinary leadership skills.

Nakoda Lakeside Lodge & Meeting Centre is committed to providing a respectful, inclusive, and professional workplace. Reasonable accommodation is available in accordance with applicable legislation.

We thank all applicants for their interest. Only candidates selected for an interview will be contacted.

Pay: $70,000.00-$90,000.00 per year

Benefits:

- Company pension
- Employee assistance program
- Paid time off

Work Location: In person

📌 Sous Chef — Banquets & Restaurant Operations (Seebe)
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