At Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world-class attractions and distinctive lodges, all designed to highlight the unique beauty of each location. Beyond that, we offer thoughtfully crafted restaurants, retail, and transportation services that help our guests immerse themselves fully in the experience. What ties it all together are the friendly faces you’ll find along the way, the thoughtful amenities, and the delightful details that make every visit feel personal and unforgettable.

Join us at the top. This is your opportunity to showcase your craft and help lead culinary operations at one of the most iconic destinations in the Canadian Rockies.

As Executive Sous Chef at Banff Gondola, you’ll support the Executive Chef in shaping the culinary experience across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and our seasonal events and private functions. From thoughtfully plated dishes to generous alpine buffets and memorable group dining experiences, you’ll help deliver food that feels intentional, inspired by our surroundings, and worthy of the view.

This role is for a chef who pairs culinary creativity with strong operational leadership. Someone who leads with confidence, develops their team, communicates clearly, and holds consistently high standards across multiple kitchens and service styles. You’ll bring the planning and attention to detail needed to coordinate large groups and events while keeping everyday restaurant service running smoothly.

You’ll balance hands-on leadership with disciplined administration, thoughtful cost management, and a commitment to quality. Working closely with culinary,



front-of-house, and events teams, you’ll build a culture of pride, accountability, and collaboration—creating dining experiences guests remember long after their visit.

ROLE & RESPONSIBILITIES

Including but not limited to:

Culinary & Operational Management

- Deliver a progressive, inspired, and consistent culinary offering across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and event operations.
- Support the Executive Chef in developing menus, service concepts, recipes, and operating procedures that reflect each venue’s identity and guest experience.
- Continually evaluate food quality, production processes, menu performance, and guest feedback to identify opportunities for improvement.
- Support the preparation and implementation of monthly and annual budgets, monitoring performance and taking action to achieve departmental goals.
- Assist in developing short- and long-term culinary strategies, including seasonal programming and special events.
- Establish and maintain consistent standards for food preparation, portioning, presentation, and service execution.

Leadership & Team Development

- Maintain a strong, hands-on leadership presence throughout preparation, service, and closing operations.
- Lead, coach, and develop Sous Chefs, supervisors, and culinary colleagues, fostering accountability, teamwork,



and qualified growth.
- Oversee training and cross-training across venues to build team capability and operational flexibility.
- Manage scheduling, task delegation, and staffing levels in response to business volume and operational needs.
- Participate in recruitment, performance reviews, recognition, and corrective action.
- Build effective working relationships with front-of-house leaders and other departments to support clear communication and coordinated service.
- Identify maintenance and repair needs and coordinate follow-through with Maintenance and Operations teams.

Food Preparation& Quality Assurance

- Supervise, expedite, and participate in food preparation for restaurant, buffet, group, and event services.
- Ensure all dishes meet established standards for quality, consistency, taste, temperature, and presentation.
- Support the development of food specifications, standardized recipes, and portion-control standards.
- Inspect deliveries and maintain appropriate receiving, storage, stock rotation, and inventory practices.
- Oversee buffet presentation and replenishment to maintain quality and availability throughout service.
- Ensure dietary requirements and allergy requests are communicated clearly and handled according to established procedures.
- Enforce food safety, sanitation, and secure food‑handling practices.
- Monitor food waste and implement practical measures to improve yields and reduce unnecessary costs

Groups & Event Execution:

- Support the planning and execution of large‑group dining, private functions, and seasonal events across Banff Gondola.
- Collaborate with Events, Sales, front‑of‑house tea

📌 Executive Sous Chef, Banff Gondola
🏢 Pursuit Collection
📍 Banff