Alpine Dining: Executive Sous Chef | Lead Multi‑Venue Kitchens

Pursuit; Banff; On-site; CAD 90,000 - 120,000; Full time

Benefits offered by this job

Join an inclusive, global team and…

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Job summary

Pursuit is seeking an Executive Sous Chef to support the Executive Chef in shaping the culinary experience across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and events at Banff Gondola. Lead with confidence, develop your team, and uphold high standards across multiple kitchens and service styles.

You will balance hands-on leadership with administration, drive cost management, and work closely with culinary, events, and front-of-house teams to create memorable dining experiences with

Qualifications

• Red Seal certification or equivalent culinary qualification.
• Minimum three years of culinary management experience in high-volume restaurant or food service operations.
• Experience supporting multiple culinary venues and service styles.
• Strong culinary skills and a demonstrated ability to maintain quality and consistency during high-volume service.

Responsibilities

• Deliver a progressive, inspired, and consistent culinary offering across multiple venues and events.
• Support the Executive Chef in menu development, service concepts, recipes, and SOPs.
• Lead, coach, and develop sous chefs and culinary staff to foster accountability and growth.
• Manage scheduling, staffing levels, and cross-venue coordination for events and daily service.
• Oversee food safety, sanitation, cost controls, and inventory management.
• Coordinate with front-of-house and events teams to ensure seamless service.

Skills

Red Seal certification

Culinary management

Menu development

Staff coaching

Food safety

Job description

Pursuit is seeking an Executive Sous Chef to support the Executive Chef in shaping the culinary experience across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and events at Banff Gondola. Lead with confidence, develop your team, and uphold high standards across multiple kitchens and service styles.

You will balance hands-on leadership with administration, drive cost management, and work closely with culinary, events, and front-of-house teams to create memorable dining experiences with