Lead high-volume food production as a full time seasonal Sous Chef, applying food safety knowledge and supervisory experience primarily indoors. Occasional outdoor work is required.Reporting to the Chef and F&B Manager, the Sous Chef supports daily food service operations and guest satisfaction. This leadership role emphasizes menu preparation, kitchen procedures, inventory, scheduling, and consistent presentation. Four years of supervisory or leadership experience are required.Key Responsibilities:Prepare and cook menu items to established standardsCoach cooks in food preparation and kitchen proceduresTrack inventory and complete daily food requisitionsAssist with kitchen staff schedulingSupport smooth operations during peak service periodsRequirements:Minimum four years supervisory or leadership experienceKnowledge of food service operations and safety proceduresStrong communication, interpersonal, and customer service skillsAbility to lift 15 kilograms and push 50 kilogramsAbility to ski or snowboard blue runsApply your leadership, food preparation, and operational skills to deliver consistent quality and guest-focused service.

📌 Seasonal Sous Chef Kitchen Operations (Jasper)
🏢 marmot basin
📍 Jasper