Sous ChefReports ToChef, F&B ManagerPosition OverviewUnder the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They assist the Chef in the daily food service operation and help ensure consistent, high-quality food production and guest satisfaction.The Sous Chef should expect to be working primarily indoors in a kitchen environment with occasional outdoor work.This is a full-time seasonal role. Alberta Employment Standards regarding probationary periods apply.QualificationsA minimum of 4 years experience in a supervisory or leadership roleHighly developed interpersonal, communication, and customer service skillsStrong attention to detail and ability to lead and coach othersKnowledge of food service operations and health and safety proceduresAbility to work under pressure in a fast-paced and high-volume environment while maintaining organization and efficiencyAbility to manage and maintain proper food levels and oversee labour productivityEnsure consistency in food preparation and presentationMust be able to lift up to 15 kilograms and push up to 50 kilogramsAbility to work in varying temperatures throughout the day (both indoor and outdoor environments)Ability to ski or snowboard blue runsCore CompetenciesProfessional deportment with excellent customer service skills; experience working withguests and collaborating effectively with co-workersCheerful,



outgoing personality; demonstrated ability toremain composed in highly stressful situationsStrong team member with the ability to take direction and provide direction when requiredMotivated and observant; able to identify tasks and complete them proactively without directionSelf-aware; able to identify strengths and gaps in own abilities and trainingAble to apply training and prior experience to problem-solve effectivelyJob Duties / ResponsibilitiesAdhere to Alberta secure food handling guidelines while maintaining a clean and safe workspace, including daily temperature recordkeepingPrepare and cook menu items to established standardsAssist in coaching and supporting cooks in food preparation and kitchen proceduresTrack inventory of food and perform daily food requisitionsAssist in scheduling kitchen staffImplement and maintain the weekly sanitation checklistAssist the Chef with receiving food and supply deliveriesAttend professional development training sessions as required and scheduledEnsure consistency in food quality, presentation, and portioningSupport smooth kitchen operations during peak service periodsPerform additional duties as requiredAdditionalWork in a safe and efficient manner and proactively identify and report any safety concerns that could impact staff or guestsEnsure all opening and closing procedures are followed and completed daily in the chaletsMaintain a strong guest-focused and team-oriented approach in all aspects of workSupplementaryRespect and adhere to the company's policies and procedures as set in the Corporate Policies, Employee Handbook and other Training Manuals

📌 Sous Chef (Jasper)
🏢 marmot basin
📍 Jasper