Executive Sous Chef

Canada West Ski Areas Association; District of North Vancouver; On-site; CAD 85,000 - 95,000; Full time

Benefits offered by this job

Free Seasonal Access Pass

Discounts at resort restaurants,Retail

Referral Bonus Program

Public Transit subsidies

Free lift tickets at many resorts

Employee Assistance Program

Excellent training and development

Northland properties friends & family*

Job summary

Grouse Mountain is seeking an Executive Sous Chef to lead culinary operations across Casual Dining, Altitudes Bistro, The Observatory, and Banquet & Events, including seasonal activations. You will standardize kitchen systems, develop training programs, and mentor a large culinary team to ensure outstanding guest experiences.

You will manage food and labor costs, collaborate with Front-of-House, and ensure compliance with Food Safe and Vancouver Coastal Health standards in a fast-paced, seasonal

Qualifications

• Secondary school diploma required.
• Red Seal Certification required; CCC designation considered a strong asset.
• Minimum 5–7 years of progressive culinary leadership experience, including at least 2–3 years in a Senior Sous Chef or Executive Sous Chef role within a multi-outlet resort, hotel, or high-volume food and beverage environment.
• Proven experience implementing culinary systems, standardized operating procedures, training platforms, and performance management programs.
• Demonstrated success leading large, diverse culinary teams while fostering a culture of accountability, training, and engagement.
• Strong financial acumen with experience managing food cost, labour cost, inventory controls, budgeting, and forecasting.
• Exceptional coaching, mentoring, and leadership abilities with a passion for developing future culinary leaders.
• Experience supporting banquet, catering, restaurant, and high-volume food service operations.
• Strong organizational, communication, and project management skills.
• Advanced knowledge of food safety, sanitation, and Vancouver Coastal Health regulations.
• Food Safe Level 2 certification required.
• Ability to thrive in a fast-paced, seasonal resort environment while balancing multiple priorities and operational demands.

Responsibilities

• Lead culinary operations across Casual Dining, Altitudes Bistro, The Observatory, Banquet & Events, and seasonal activations.
• Drive standardization and continuous improvement of kitchen systems, recipes, operating procedures, production guides, training programs, and QA processes.
• Mentor and develop Sous Chefs, Chef de Parties, Cooks, and Stewarding teams through coaching, performance management, succession planning, and skills development.
• Create onboarding and training programs ensuring all culinary team members are trained on standards, food safety, recipes, and guest service.
• Champion accountability, engagement, continuous learning, and operational excellence aligned with Grouse Mountain’s values.
• Oversee daily kitchen operations ensuring consistency in food quality, presentation, execution, and guest satisfaction across outlets.
• Support menu development, costing, seasonal features, banquet offerings, and special events.
• Monitor food and labour costs and identify opportunities to improve profitability and efficiency.
• Develop labour forecasts, scheduling strategies, and staffing plans based on business needs and seasonality.
• Establish inventory controls, waste management, and food cost controls.
• Ensure proper handling of all food per Food Safe and Vancouver Coastal Health standards.
• Maintain sanitation and workplace safety programs and regulatory compliance.
• Collaborate with Front-of-House leaders to deliver exceptional guest experiences and seamless events.
• Conduct performance reviews and development planning for culinary staff.
• Support recruitment, interviewing, onboarding, and retention initiatives.
• Oversee equipment maintenance and replacement planning; participate in budget and capital projects.
• Lead by example with professional conduct and culinary excellence.

Skills

Red Seal Certification

CCC designation

Culinary leadership

Systems implementation

Training platforms

Performance management

Food cost management

Labor cost management

Banquet & catering experience

Leadership abilities

Staff development

Operational efficiency

Education

Secondary school diploma

Red Seal Certification

CCC designation (strong asset)

Job description

Job Title: Executive Sous Chef

Location: North Vancouver

Department: Kitchen

Reports to: Executive Chef

Role Status: Full time / Permanent / Salaried

ABOUT US

As Vancouver’s premier attraction we offer truly rewarding and memorable experiences! Our team members get to work in a challenging and cooperative environment where everyone comes together to create memories of a lifetime. We offer a professional atmosphere, fantastic growth opportunities, unlimited outdoor recreation, an inspiring setting, and many unique employee privileges. We are seeking new team members who embody our core values that focuses on people, connection, growth and challenge. We foster a work environment where diversity is valued, quality of life is enhanced, and individual aspirations are fulfilled. Applicants who thrive in a positive environment where service excellence is top priority are encouraged to apply.

JOB SUMMARY

Our ideal candidate for this role is a systems-oriented culinary leader with a proven track record of building training frameworks, developing high-performing teams, and creating operational consistency across multiple venues. They bring a passion for mentorship, process improvement, and culinary excellence while possessing the leadership presence and business acumen required to support one of British Columbia’s premier resort food and beverage operations.

ESSENTIAL JOB FUNCTIONS

• Partner with the Executive Chef to lead all culinary operations across Casual Dining, Altitudes Bistro, The Observatory, Banquet & Events, and seasonal food and beverage activations.
• Drive the implementation, standardization, and continuous improvement of kitchen systems, recipes, operating procedures, production guides, training programs, and quality assurance processes across all culinary venues.
• Lead, mentor, and develop Sous Chefs, Chef de Parties, Cooks, and Stewarding teams through structured coaching, performance management, succession planning, and skills development programs.
• Create and maintain comprehensive onboarding and training programs, ensuring all culinary team members are fully trained on operational standards, food safety requirements, recipes, and guest service expectations.
• Champion a culture of accountability, engagement, continuous learning, and operational excellence aligned with Grouse Mountain’s values and service philosophy.
• Oversee daily kitchen operations, ensuring consistency in food quality, presentation, execution, and guest satisfaction across all outlets.
• Support the development, costing, implementation, and ongoing optimization of menus, seasonal features, banquet offerings, and special event programs.
• Monitor food, labour, and operating costs while identifying opportunities to improve profitability, productivity, and operational efficiency.
• Develop and manage labour forecasts, scheduling strategies, and staffing plans based on business levels, seasonality, events, and operational requirements.
• Establish and maintain inventory control systems, product ordering procedures, waste management initiatives, and food cost controls.
• Ensure proper organization, rotation, storage, and handling of all food products in accordance with Food Safe and Vancouver Coastal Health standards.
• Monitor and maintain Food Safe, sanitation, and workplace safety programs, ensuring compliance with all regulatory requirements.
• Foster strong communication and collaboration with Front-of-House leaders to deliver exceptional guest experiences and seamless event execution.
• Conduct performance reviews, coaching conversations, and development planning for culinary team members.
• Support recruitment, interviewing, hiring, onboarding, and retention initiatives to build a high-performing culinary team.
• Oversee the condition, maintenance, and replacement planning of kitchen equipment, smallwares, banquet equipment, china, and serving ware.
• Participate in budget planning, capital project evaluations, and operational improvement initiatives.
• Lead by example through professional conduct, culinary excellence, and visible leadership presence.
• Perform other duties as assigned by the Executive Chef and Director of Food & Beverage.

SUPERVISORY RESPONSIBILITY

The Executive Sous Chef provides direction and leadership to our Sous Chefs, Chef de Parties and the wider kitchen team.

REQUIRED QUALIFICATIONS AND ABILITIES

• Secondary school diploma required.
• Red Seal Certification required; Certified Chef de Cuisine (CCC) designation considered a strong asset.
• Minimum 5–7 years of progressive culinary leadership experience, including at least 2–3 years in a Senior Sous Chef or Executive Sous Chef role within a multi-outlet resort, hotel, or high-volume food and beverage environment.
• Proven experience implementing culinary systems, standardized operating procedures, training platforms, and performance management programs.
• Demonstrated success leading large, diverse culinary teams while fostering a culture of accountability, training, and engagement.
• Strong financial acumen with experience managing food cost, labour cost, inventory controls, budgeting, and forecasting.
• Exceptional coaching, mentoring, and leadership abilities with a passion for developing future culinary leaders.
• Experience supporting banquet, catering, restaurant, and high-volume food service operations.
• Strong organizational, communication, and project management skills.
• Advanced knowledge of food safety, sanitation, and Vancouver Coastal Health regulations.
• Food Safe Level 2 certification required.
• Ability to thrive in a fast-paced, seasonal resort environment while balancing multiple priorities and operational demands.

WORKING CONDITIONS

Hours of Operation are weather dependant. Due to the nature of the business, this position requires flexibility in terms of your work schedule. A variety of work schedules may include a variety of start times, including shifts on weekends and statutory holidays. Shifts require standing for long periods of time, lifting, twisting, and other forms of manual tasks.

COMPENSATION AND BENEFITS

$85,000 to $95,000 annually.

All positions are eligible for the following benefits and perks:

• Free Seasonal Access Pass
• Discounts at the resort’s restaurants, retail, and rental outlets
• Referral Bonus Program
• Public Transit subsidies
• Free or discounted lift tickets at many other resorts (winter/summer)
• Access to free Employee and Family Assistance Program
• Excellent training and professional development
• Northland Properties friends and family discounts program including hotels, restaurants and recreation

Full-time, year-round positions are also eligible for these:

• Health Insurance, Medical Insurance, Dental Insurance and Vision Insurance plans
• RRSP matching after 6 months of service
• Free access pass for dependants

DISCLAIMER

The prior statements are intended to describe the general nature and level of work being performed. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.

EQUAL OPPORTUNITY EMPLOYER

Northland Properties is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.