Job Summary

Experience the true soul exhilaration of living for today at The Josie, part of Marriott’s esteemed Autograph Collection. Proudly named as one of Canada’s Best Ski Hotels, the Josie offers mountains of amenities, including outdoor cedar saunas, ski valet, modern fitness and spa facilities, indoor and outdoor event space, and The Velvet, our vibrant restaurant offering both indoor and outdoor dining.

This modern, architecturally unique, 106-room boutique hotel boasts true ski-in, ski-out access at the base of RED Mountain Resort. Offering stylishly appointed guestrooms, studio suites, and one-bedroom suites, the Josie is the premier choice for families, powder chasers, and group getaways seeking exceptional service combined with boutique charm.

At the Josie, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

As one of Rossland’s most loved hotels, we offer a unique workplace that is grounded in our service culture and commitment to excellence. However our guests plan to spend their day, they most definitely will experience the welcome of small-town charm and authentic mountain culture as we show them how to live, like local legends do!

The Josie is presently seeking a dynamic and dedicated Sous Chef to join our Culinary Leadership Team. We are committed to providing you with:

- A Salary ranging between $70,000 to $75,000 (depending on experience)
- An exceptional benefit plan for eligible associates & your family members
- RRSP matching program
- Discounts with our Crescent managed properties in North America for you & your family members
- Discounts with Marriott properties globally, for you & your family members.
- Ski-pass to enjoy Red Mountain, for eligible employees!

Here is what you will be doing each day:

Reporting into the Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, along with your ability to manage budgets, inventory, and supplier relationships. You will rely on your problem-solving skills to maintain high-quality and presentation standards and ensure a safe and productive kitchen environment that remains compliant with company policy at all times.

Who We’re Looking For:

Does this sound like you?

- You have an ardent passion for the culinary arts and an unwavering belief in delivering an exceptional guest experience.




- You embrace challenges with enthusiasm and possess a keen eye for detail.
- Your exceptional organizational and time management skills enable you to thrive in a demanding environment.
- You are seeking to grow as a culinary professional and as a leader.
- You have an unwavering commitment to food quality and the guest experience

ESSENTIAL JOB FUNCTIONS:

- Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures.
- Under the guidance of the Executive Chef, interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate.
- Establish the day's priorities and assign production and preparation tasks for staff to execute.
- Review daily menu specials and offer feedback to the Culinary Team.
- Review banquet event orders and make note of any changes.
- Communicate both verbally and in writing to provide clear directions to team members.
- Take physical inventory of specified food items for daily inventory.
- Ensure all supplies are received, stored, and secured correctly.
- Meet with Front of House Leadership to review equipment needs, banquet plate-up assistance, cleaning schedule/project status, and health, safety, and sanitation follow-up.
- Ensure that associates report to work as scheduled and document any late or absent team members.
- Ensure that each kitchen work area is stocked with specified tools, supplies, and equipment to meet business demands.
- Ensure that recipe cards, production schedules, plating guides, and photographs are current and posted.
- Ensure that all team members prepare menu items following recipes and yield guidelines, according to department standards.
- Monitor the performance of the team and ensure all procedures are completed to department standards; rectify deficiencies with respective personnel.
- Observe guest reactions and confer with the service team to ensure guest satisfaction.
- Conduct frequent walk-throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained.




- Assist the Executive Chef with the development of new menu items, testing, and writing recipes.
- Assist the Sales and Catering Team with developing special menus for functions; meet with clients as requested.
- Review sales and food costs daily; resolve any discrepancies with the Finance Department.
- Ensure that excess items are utilized efficiently.
- Oversee and direct the training of new hires in specified phases of the kitchen operation. Maintain an ongoing training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary.
- Interview and hire new personnel according to hotel policies and standards.
- Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports in the absence of the Executive Chef.
- Attend meetings, BEO, and other operational meetings as required.
- Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed.
- Valid Food Safe Level 1 (or Level 2 or 3) or acceptable provincial equivalent is required.

At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That’s why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Join us at the Josie!

Pay: $70,000.00-$75,000.00 per year

Benefits:

- Company events
- Dental care
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Paid time off
- Vision care

Ability to commute/relocate:

- Rossland, BC: reliably commute or plan to relocate before starting work (preferred)

Application question(s):

- The Josie is unable in assisting applicants obtain work authorization. Applicants must actively possess the legal right to work (Canadian Citizen, Permanent Resident or Open Work Permit holder with valid Social Insurance Number). Do you meet this criteria?

Licence/Certification:

- Food Safe Level One (or accepted provincial equivalent) (preferred)

Work Location: In person

📌 Sous Chef (Rossland)
🏢 The Josie Hotel
📍 Rossland