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Sous Chef - Sunburst Lodge - Winter 2026/27

Are you passionate about food and want to advance your career in a stunning resort? Do you love food and everything about it? Do you also love skiing or snowboarding? We are recruiting a Sous Chef to join our fast-paced culinary team for the upcoming Winter 2026/27 Season. We are looking for someone who shows dedication to a creative and positive work setting and fosters a collaborative approach with all F&B; team members. The Sous Chef is a leader within the kitchen operations with exceptional knowledge in food production, health and safety, sanitation, teaching techniques and menu execution while providing direct support to Culinary Leadership. This role is the chance to continue developing a career in culinary arts, opening opportunities for advancement internally and externally throughout the Tourism/Hospitality industry. If this sounds like the ideal work environment.

Compensation Information: $28.00 per hour

Physical Requirement: Heavy; work activities involve handling loads up to 35kg; predominantly in an indoor setting.

This job position requires physical presence at the designated location.

The perks and benefits you’ll get to enjoy:

- Winter/Summer Season Lift, Trail and Golf passes (varies by position)
- Access to our Employee and Family Assistance Program
- Dining discounts within our hotel & Resort-owned outlets
- Retail discounts in our Resort-owned outlets
- Friends and family rates at the Sun Peaks Grand Hotel
- Reciprocal programs with partnering ski areas & hotels





Skills you bring with you:

- 5 years of previous culinary experience preferably within a Hotel / Resort environment.
- 1 year of production and Banquet experience is considered an asset.
- Working towards a career in culinary arts.
- Holds a Red Seal Certification or a degree in Culinary Arts.
- Holds a Food Safe Level 1 Certification, (Level 2 is a plus).
- Has a full understanding of all aspects of kitchen operations.
- Is self-disciplined with a sincere desire to provide an elevated guest experience.
- Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen.

Primary Responsibilities:

Operations:

- Responsible for aiding in the development and execution of menus for assigned kitchen outlet.
- Responsible for the costing of menu and feature items in assigned kitchen outlet.
- Responsible for assisting, leading, and coaching monthly inventory counts.
- Responsible for all aspects of food preparation and delivery in assigned kitchen.
- Create and implement standard recipes.
- Ensures quality and quantity of all food production:
- Inspects all food products on delivery.
- Ensures accurate portion control measures are followed.




- Ensures standard recipes are followed.
- Trains the culinary team on established standard recipes and procedures.
- Ensures health and safety guidelines are followed.

- Responsible for the supervision of all cooks in assigned kitchen:

- Inspects all food products at the stations.
- Ensures the assigned kitchen outlet is up to department standards.
- Ensures opening and closing procedures are followed.
- Ensures the culinary team start and end shifts on time inclusive of breaks.
- Adheres to cleaning schedule and daily cleaning details as per established schedule and guidelines .

- Responsible for all health and safety records:

- Ensures completion of all daily cooling records.
- Ensures all equipment at station is up to health and safety standards.
- Implements corrective actions in a timely manner.
- Report unsafe equipment or situations in a timely manner.
- Submits maintenance requests in a timely manner.

Food Service:

- Responsible for daily shift briefings with front of house manager:
- Ensures all cooks are informed of special requests and reservations of large groups.
- Communicates tour group menus and other events.

- Ensures quality food products are delivered in a timely manner:

- Timing of food service as per established timeline.
- Breakfast food service time should be approximately 8-12 min.
- Lunch food service time should not exceed 15 min.
- Dinner food service time bar not to exceed 15 min, restaurant within 15-25 min .
- Accuracy of food presentation.

📌 Sous Chef (Sun Peaks)
🏢 Sun Peaks Resort
📍 Sun Peaks