Executive Sous Chef

Pomeroy Lodging; Kananaskis Village; On-site; CAD 90,000 - 130,000; Full time

Benefits offered by this job

Subsidized staff housing

Competitive bonus program

Job summary

Pomeroy Kananaskis Mountain Lodge, located in Kananaskis, AB, seeks an Executive Sous Chef to lead culinary operations across six outlets, large-scale banquets, and employee dining. The role reports to the Executive Chef and focuses on delivering exceptional guest experiences while driving financial performance.

You will manage creative menu development, maintain high standards of quality and consistency, and build a cohesive, high-performing team in a luxury mountain resort setting.

Qualifications

• Minimum 8+ years in high-volume culinary leadership roles.
• Strong experience with banquet and event catering in luxury resorts.
• Proven ability to manage food cost, labor, and inventory systems.

Responsibilities

• Lead daily culinary operations across six outlets and large-scale banquets.
• Ensure recipes, presentation, portions, and standards are consistent across kitchens.
• Maintain hands-on leadership while mentoring and developing a top culinary team.
• Collaborate with Sales and Conference Services to ensure seamless event delivery.
• Drive menu development, seasonal programming, and culinary innovation.

Skills

Leadership

Culinary expertise

Menu development

Cost control

Staff mentoring

Job description

Executive Sous Chef

Salary + Competitive bonus incentive program

THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.

Experience the Kananaskis Mountain Lodge here:

https://vimeo.com/261927699

The Opportunity

Set in one of Canada’s most breathtaking mountain destinations, Pomeroy Kananaskis Mountain Lodge is a premier four-diamond resort delivering elevated culinary experiences across multiple restaurants, luxury guest offerings, and a dynamic banquet and conference operation.

We are seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this role plays a critical leadership function across a complex, high-volume resort operation.

You will be responsible for creating and executing a memorable dining experience for all guests of the resort while ensuring strong financial performance, consistent execution, and high-performing teams.

The Role

As Executive Sous Chef, you are responsible for leading culinary operations across six food and beverage outlets, large-scale banquet and conference facilities, employee dining, and seasonal resort programming.

Success In This Leadership Role Requires

• A strong commitment to building, training, mentoring, and coaching a high-performing culinary team, while maintaining a visible, hands-on leadership presence in all kitchen operations
• Elevating the guest experience through consistent execution, creativity, and attention to detail
• Driving profitability through disciplined management of food cost, labor cost, and operational efficiency
• Strong culinary expertise in menu creation, seasonal programming, and recipe standardization
• The ability to consistently meet or exceed revenue targets, food cost objectives, and guest satisfaction scores
• Coordinating, supervising, and assisting in the preparation, cooking, and execution of all meal periods across all outlets based on business levels and demand
• Understanding all kitchen roles in order to effectively support and perform duties in their absence when required
• Working knowledge of culinary systems including ordering, inventory management, scheduling, and payroll systems
• Experience working with local farms, producers, and sustainable sourcing practices considered a strong asset
• Strong organizational and communication skills to ensure seamless multi-outlet execution
• Champion a positive and inclusive culinary culture by fostering employee engagement, accountability, recognition, professional development, and succession planning, while creating an environment where team members feel valued, supported, and empowered to grow their careers.
• Lead by example in building a high-performance culture that prioritizes teamwork, communication, continuous improvement, and exceptional service standards across all culinary operations.

About The Operation

• Six unique food & beverage outlets (casual, upscale, lounge, and grab-and-go concepts)
• High-volume banquet and conference facilities
• Weddings, galas, and social event catering
• Luxury Black Diamond Club culinary offerings
• Employee dining operations
• In-room dining and resort-wide service support
• Seasonal outdoor culinary activations and pop-up experiences

Key Responsibilities

• Lead daily culinary operations across all outlets, banquet functions, and resort food service programs
• Ensure consistent execution of recipes, presentation, portioning, and quality standards across all kitchens
• Maintain a visible, hands-on leadership presence across all culinary operations
• Support menu development, seasonal programming, and culinary innovation with the Executive Chef
• Recruit, train, mentor, and develop culinary team members at all levels
• Build a culture of accountability, teamwork, respect, and continuous improvement
• Oversee execution of weddings, conferences, galas, and large-scale banquet events
• Partner with Sales and Conference Services to ensure seamless event delivery and guest satisfaction
• Manage labor efficiency, scheduling, productivity, and operational flow across outlets
• Support food cost control, inventory management, purchasing standards, and waste reduction initiatives
• Participate in budgeting, forecasting, and monthly financial performance reviews