Sous Chef - Summer 2024

Why Join Us?

Discover the beauty of Sunshine Meadows this summer amidst the vibrant blooms of wildflowers carpeting our alpine meadows. Set against the stunning backdrop of towering peaks, including the iconic Mt. Assiniboine, dubbed 'the Matterhorn of the Canadian Rockies', Sunshine offers unparalleled views that will leave you in awe. Immerse yourself in the splendor of Banff National Park as you embark on an unforgettable journey with our team. 

What can you expect? 

The Sous Chef is in a visible role, overseeing the day-to-day operations of consistent, high-quality food and beverage service in a specified outlet. This role focuses on leadership, planning, and ensuring the highest standards of food service are met. The Sous Chef works under the supervision of Resort Chef and Resort Executive Chef, and closely with all culinary departments at Sunshine.

Key Responsibilities:  

Oversight of specific outlet back of house culinary team, including:

• Overseeing the day-to-day back of house operations  
• Leading the culinary team 
• Ensuring that all food service standards, health and safety regulations, and quality controls are followed consistently and thoroughly 
• Able to be hands on in food preparation and serving, when needed 

Administrative and Reporting Responsibilities 

• Managing the training and development of back of house employees
• Timely and accurate incident and deficiencies reporting.  
• Resolving issues promptly and engaging with Management team on recommendations and progress reports of outlet

• Several years experience as a cook in a fast-paced food service, a combination of relevant experience will be considered.  
• all food handling / food safety permits are required.
• Good computer knowledge (MS WORD and Excel), company HRIS systems 
• Strong communication & organization skills 
• Outgoing, positive, friendly attitude.  
• Calm under pressure and patient, able to exercise good decision making.  
• Prepared to work flexible schedules (weekends, holidays) 
• Must be neat, punctual, and dependable.  
• Experience in menu costing, menu planning, analytics