LocationBig White Ski Resort, Kelowna, BC V1P1P3, CANResponsibilitiesDirectly assisting the Head Chef with all kitchen operations and management tasksSupervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correctConducting regular physical inventories of food supplies, and assessing projected needsEnsuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all timesEstablishing controls to minimize food and supply waste and theftSafeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principlesConsulting with the Head Chef about food production aspects of special events being plannedCooks or directly supervises the cooking of items that require skillful preparationEvaluating food products to ensure that quality standards are consistently attainedMaintaining 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 timesAttending all staff meetingsEndeavoring to surpass guest expectationsEnsuring to never say no to a guest request without offering an alternativeManaging any disciplinary action up to the verbal warning level.



Will work with the Head Chef or Executive Chef should further action be necessaryBeing adaptable with days/hours worked in regard to business levels etc.QualificationsCertificate of Completion or Journeyman papers from an approved Culinary Institute3-5 years experience in a high volume operation or similar roleKnowledge of supplies, equipment, and/or services ordering and inventory controlOrganizing and coordinating skillsAbility to read, understand, follow, and enforce safety proceduresKnowledge of planning and scheduling techniquesAbility to plan work schedules and assign duties; ability to provide or arrange for trainingAbility to develop and test recipes and/or techniques for food preparation/presentationMentoring apprentices and other kitchen staffSkill in cooking and preparing a variety of foodAbility to work in a Team environmentMust be able to stand and exert well-paced mobility for up to 4 hours in lengthAbility to lift 11kg (25lbs) regularlyMust be able to push and pull equipment of various sizes and weightsMust be able to kneel, bend, stoop, squat and stretch to fulfill tasksRequires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

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