Executive Sous Chef, Banff Gondola

Pursuit Collection; Banff; On-site; CAD 85,000 - 110,000; Full time

Benefits offered by this job

Global team culture

Free attraction access to Pursuit

Discounts on stays, dining, and retail

Wellness resources

Job summary

Pursuit Collection is seeking an Executive Sous Chef at Banff Gondola to partner with the Executive Chef across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and events. Lead multiple kitchens, drive menus, and uphold high standards in a high-volume alpine setting.

You will balance hands-on leadership with admin duties, manage cost controls, and mentor a diverse culinary team to deliver exceptional dining experiences with a strong focus on safety and guest satisfaction.

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 continuity during high‑volume service.
• Proven people‑management skills, with a commitment to coaching, training, and colleague development.
• Strong organizational and administrative skills, including scheduling, production planning, and inventory management.
• Understanding of food and labour cost controls, budgeting, and financial performance.
• Experience with menu development, recipe costing, and menu analysis.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Clear verbal and written communication skills and the ability to collaborate effectively across departments.
• Proficiency with Microsoft Office and relevant scheduling, inventory, and kitchen management systems.
• Ability to prioritize, solve problems, and adapt to changing business needs.
• Commitment to responsible sourcing, sustainable culinary practices, and waste reduction.

Responsibilities

• Deliver a progressive, inspired, and consistent culinary offering across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and event operations.
• Support the Executive Chef in developing menus, service concepts, recipes, and operating procedures that reflect each venue’s identity and guest experience.
• Continually evaluate food quality, production processes, menu performance, and guest feedback to identify opportunities for improvement.
• Support the preparation and implementation of monthly and annual budgets, monitoring performance and taking action to achieve departmental goals.
• Assist in developing short- and long-term culinary strategies, including seasonal programming and special events.
• Establish and maintain consistent standards for food preparation, portioning, presentation, and service execution.

Skills

Culinary leadership

Menu development

Budgeting

Staff coaching

Food safety

Communication

Education

Red Seal certification or equivalent culinary qualification

Tools

Microsoft Office

Kitchen management systems

Job description

At Pursuit, we offer more than just a place to visit, we create opportunities for our guests to truly connect with iconic destinations. Our experiences include world-class attractions and distinctive lodges, all designed to highlight the unique beauty of each location. Beyond that, we offer thoughtfully crafted restaurants, retail, and transportation services that help our guests immerse themselves fully in the experience. What ties it all together are the friendly faces you’ll find along the way, the thoughtful amenities, and the delightful details that make every visit feel personal and unforgettable.

Join us at the top. This is your opportunity to showcase your craft and help lead culinary operations at one of the most iconic destinations in the Canadian Rockies.

As Executive Sous Chef at Banff Gondola, you’ll support the Executive Chef in shaping the culinary experience across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and our seasonal events and private functions. From thoughtfully plated dishes to generous alpine buffets and memorable group dining experiences, you’ll help deliver food that feels intentional, inspired by our surroundings, and worthy of the view.

This role is for a chef who pairs culinary creativity with strong operational leadership. Someone who leads with confidence, develops their team, communicates clearly, and holds consistently high standards across multiple kitchens and service styles. You’ll bring the planning and attention to detail needed to coordinate large groups and events while keeping everyday restaurant service running smoothly.

You’ll balance hands-on leadership with disciplined administration, thoughtful cost management, and a commitment to quality. Working closely with culinary, front-of-house, and events teams, you’ll build a culture of pride, accountability, and collaboration—creating dining experiences guests remember long after their visit.

ROLE & RESPONSIBILITIES

Including but not limited to:

Culinary & Operational Management

• Deliver a progressive, inspired, and consistent culinary offering across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and event operations.
• Support the Executive Chef in developing menus, service concepts, recipes, and operating procedures that reflect each venue’s identity and guest experience.
• Continually evaluate food quality, production processes, menu performance, and guest feedback to identify opportunities for improvement.
• Support the preparation and implementation of monthly and annual budgets, monitoring performance and taking action to achieve departmental goals.
• Assist in developing short- and long-term culinary strategies, including seasonal programming and special events.
• Establish and maintain consistent standards for food preparation, portioning, presentation, and service execution.

Leadership & Team Development

• Maintain a strong, hands-on leadership presence throughout preparation, service, and closing operations.
• Lead, coach, and develop Sous Chefs, supervisors, and culinary colleagues, fostering accountability, teamwork, and professional growth.
• Oversee training and cross-training across venues to build team capability and operational flexibility.
• Manage scheduling, task delegation, and staffing levels in response to business volume and operational needs.
• Participate in recruitment, performance reviews, recognition, and corrective action.
• Build effective working relationships with front-of-house leaders and other departments to support clear communication and coordinated service.
• Identify maintenance and repair needs and coordinate follow-through with Maintenance and Operations teams.

Food Preparation& Quality Assurance

• Supervise, expedite, and participate in food preparation for restaurant, buffet, group, and event services.
• Ensure all dishes meet established standards for quality, consistency, taste, temperature, and presentation.
• Support the development of food specifications, standardized recipes, and portion-control standards.
• Inspect deliveries and maintain appropriate receiving, storage, stock rotation, and inventory practices.
• Oversee buffet presentation and replenishment to maintain quality and availability throughout service.
• Ensure dietary requirements and allergy requests are communicated clearly and handled according to established procedures.
• Enforce food safety, sanitation, and safe food‑handling practices.
• Monitor food waste and implement practical measures to improve yields and reduce unnecessary costs

Groups & Event Execution:

• Support the planning and execution of large‑group dining, private functions, and seasonal events across Banff Gondola.
• Collaborate with Events, Sales, front‑of‑house teams, and other departments to confirm menus, guest counts, dietary requirements, service timing, and operational needs.
• Translate event requirements into clear production plans, staffing requirements, and kitchen assignments.
• Coordinate preparation and service across multiple kitchens, ensuring group and event commitments are delivered alongside regular restaurant operations.
• Provide hands‑on leadership during events, adapting to changing requirements while maintaining food quality and service standards.
• Review event execution with relevant teams and identify improvements for future functions.

Administration & Financial Accountability:

• Attend and lead culinary meetings to communicate priorities, review performance, and coordinate operations.
• Maintain accurate production plans, requisitions, inter‑kitchen transfers, and inventory records.
• Monitor food and labour costs, adjusting purchasing, production, and staffing to support budget targets.
• Support monthly labour and revenue forecasting and review labour projections against business demand.
• Oversee monthly inventory counts and investigate discrepancies.
• Ensure timely completion of administrative responsibilities and compliance with departmental policies and procedures.

Other Respoonsibilities:

• Comply with Pursuit policies, procedures, and workplace safety requirements.
• Perform other duties as assigned by management.

REQUIRED SKILLS & 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 continuity during high‑volume service.
• Proven people‑management skills, with a commitment to coaching, training, and colleague development.
• Strong organizational and administrative skills, including scheduling, production planning, and inventory management.
• Understanding of food and labour cost controls, budgeting, and financial performance.
• Experience with menu development, recipe costing, and menu analysis.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Clear verbal and written communication skills and the ability to collaborate effectively across departments.
• Proficiency with Microsoft Office and relevant scheduling, inventory, and kitchen management systems.
• Ability to prioritize, solve problems, and adapt to changing business needs.
• Commitment to responsible sourcing, sustainable culinary practices, and waste reduction.

Desired Qualifications:

• Demonstrated experience planning and executing large‑group dining, banquets, private functions, or special events.
• Strong understanding of group‑service logistics, including production volumes, service timing, staffing, and coordination across multiple venues.
• Experience balancing à la carte, buffet, and event operations simultaneously.
• Advanced food safety training.
• Experience reviewing profit and loss statements and contributing to departmental financial results.

About Us:

We’re more than a hospitality and attractions company. We connect people to iconic places through unforgettable and inspiring experiences; Our team members included.

Thoughtfully united by their unique power to inspire and invigorate, our collection of hotels and lodges, recreational attractions, ground transportation services, retail, food and beverage, sightseeing, tours, and travel products are tied together by iconic, destination‑worthy locations in Alaska, Montana, the Canadian Rockies, Reykjavík and Costa Rica.

Pursuit is a publicly traded company listed on the New York Stock Exchange under the symbol PRSU. As a member of the S&P SmallCap 600 index, we specialize in attractions‑led hospitality, consistently generating revenue and delivering value to our shareholders.

What will your work environment be like?

At Pursuit, our locations are more than just a place to work – it’s a space where you can bring your whole self, collaborate with talented teams across departments, and build lasting friendships. We believe in fostering an environment where work and play coexist, so whether you’re tackling projects or enjoying our many perks, you’ll feel supported and valued. With a variety of great benefits, we’re committed to ensuring that your time with us is as fulfilling as it is fun.

Our team shares a passion for adventure and an authentic desire to play host to the world. We are united by our connection to the people and places we’re lucky to call home. Our workforce is diverse. Our team members come here to embrace the extraordinary. To watch the sunrise and set each day in a place that, for many people, exists only in their imagination. To build career experience beside seasoned professionals a community of people who say ‘yes’ to adventure time and time again. To be a part of the #PursuitLife and live each day with purpose, turning moments into memories

PURSUIT PERKS

• Join an inclusive, global team and make life‑long connections

• Enjoy free access to Pursuit attractions and 50% off for friends

• Get discounts on hotel stays, dining, and retail

• Access subsidized mental health and wellness resources

Equal Employment Opportunities Information

Pursuit is an Equal Opportunity Employer committed to diversity in the workplace. We evaluate qualified applicants without regard to race, color, age, religion, gender, sexual orientation, disability, veteran status, and other protected characteristics.Pursuit places a high value on diverse backgrounds and experiences, recognizing that they serve as catalysts for creativity and innovation. We encourage individuals who are eligible to work in the country where the role is locatedto apply and join our inclusive team!We are working to eliminate barriers for applicants and team members from equity‑deserving groups. If you can’t apply online or need accommodation during the application or hiring process, please contact our Talent & Acquisition Team at [e-mail].

We thank all candidates for their interest; however, please note that only applicants selected for further consideration will be contacted directly.