Armstrong Collective is the parent company of Rocky Mountaineer and Canyon Spirit, creating unforgettable rail journeys through some of the most breathtaking landscapes in Western Canada and the American Southwest. Guided by our values, Create Meaningful Moments, Be One Team, and Achieve Extraordinary Outcomes, we show up every day with pride, ownership, and a shared commitment to excellence. We work hard, support one another, embrace new possibilities, and celebrate growth, all in a respectful and inclusive environment where integrity, collaboration, and passion for the guest experience lead the way.

Role Overview

Reporting to the Train Manager, with a dotted line to Chef de Cuisine and accountable to all Onboard Leadership to the Senior Onboard Manager, Chef de Cuisine, Executive Chef, and Director of Onboard Operations, the Sous Chef leads the onboard culinary team in delivering service excellence, operational execution, and food safety standards.

This role translates organizational priorities into daily action, fosters a collaborative and inclusive team culture, and inspires team members to achieve outstanding guest experiences. The Sous Chef champions continuous improvement, accountability, innovation, and cross-functional partnership while ensuring a safe, efficient, and high-performing onboard operation.

This role is deemed Safety Sensitive. This position requires the incumbent to periodically access an active railway area where impaired performance could result in significant incident affecting the health and safety of team members, guests, team members, the public, property or the environment.

Key Responsibilities

Culinary Operations & Guest Experience

- Lead execution of the onboard culinary program,



ensuring meals are prepared, presented, and served to established standards while exceeding guest expectations.
- Anticipate and respond to guest needs, including dietary requirements and allergens, creating meaningful service experiences and effective solutions when challenges arise.
- Conduct regular service audits, leverage guest feedback and team insights, and implement improvements to enhance culinary and service performance.
- Collaborate closely with onboard leaders to ensure seamless service delivery and timely resolution of guest concerns.
- Champion sustainability initiatives, including waste reduction and composting programs, while maintaining alignment with operational goals and budgets.

Safety, Food Safety & Compliance

- Accountable for the safety, security, and First Aid readiness of guests and crew, including tracking, investigating, and addressing incidents and near misses.
- Support emergency response activities as required and make sound, fact-based decisions under dynamic operating conditions.
- Ensure compliance with food safety regulations, sanitation standards, cleaning schedules, safe food handling practices, and allergen management protocols.
- Oversee proper maintenance and operation of kitchen equipment, refrigeration systems, food storage practices, and contamination prevention procedures.




- Maintain a culture of accountability where safety concerns, risks, and operational issues are proactively identified and resolved.

People Leadership & Team Development

- Recruit, onboard, coach, mentor, and develop a diverse culinary team, creating an setting where individuals feel valued, engaged, and supported.
- Provide timely, constructive feedback and performance management while recognizing contributions and celebrating successes.
- Encourage knowledge sharing, continuous learning, and collaborative problem-solving to strengthen team capability and morale.
- Foster open communication, address conflict proactively, and build strong working relationships across departments to support a One Team culture.
- Delegate responsibilities effectively, empower team members to make decisions, and hold individuals accountable for results and service standards.

Planning, Administration & Continuous Improvement

- Manage inventory, food ordering, payroll inputs, crew assignments, accommodations, and related administrative requirements within budget expectations.
- Prioritize departmental resources and activities to support operational objectives and organizational strategies.
- Monitor maintenance and cleanliness concerns and ensure appropriate follow-up with relevant stakeholders.
- Identify opportunities to improve processes, introduce innovative solutions, and support change initiatives that enhance efficiency, guest experience, or team effectiveness.
- Participate in strategic projects and support execution of annual Guest Experience operating plans and organizational priorities.

What You Bring

- A strategic, gue

📌 Sous Chef (Vancouver)
🏢 Rocky Mountaineer
📍 Vancouver