Lead Sous Chef: Elevate Menus & Kitchen Leadership

The Josie - Autograph Collection; Rossland; On-site; CAD 70,000 - 75,000; Full time

Benefits offered by this job

Salary $70-75k

Benefit plan

RRSP matching

Discounts with Crescent properties

Discounts with Marriott properties

Job summary

The Josie Hotel Rossland is seeking a culinary leader to join the Culinary Leadership Team. Reporting to the Executive Chef, you will oversee menu planning, kitchen management, budgeting, inventory, and supplier relationships to deliver exceptional guest experiences.

You will train and develop staff, ensure safety and sanitation, review daily specials, supervise banquet events, and collaborate with Sales/Catering to create custom menus.

Qualifications

• Requires strong culinary leadership and experience managing a busy kitchen.
• Experience with menu development and cost controls.
• Ability to lead a team and maintain high presentation standards.
• Knowledge of food safety and sanitation guidelines.

Responsibilities

• Maintain knowledge of departmental/hotel policies and procedures.
• Interview, hire, train, evaluate performance, and handle disciplinary actions.
• Set daily priorities and assign production tasks for staff.
• Review daily specials and provide feedback to the Culinary Team.
• Review banquet event orders and note changes.
• Communicate directions clearly to team members in writing and verbally.
• Take inventory of specified food items for daily stock.
• Ensure supplies are received, stored, and secured properly.
• Meet with Front of House Leadership to review equipment needs and safety follow-ups.
• Ensure associates report to work as scheduled and track lateness.
• Stock kitchen work areas with required tools and equipment.
• Keep recipe cards, production schedules, and plating guides current.
• Oversee creation of menu items following recipes and yield guidelines.
• Monitor team performance and rectify deficiencies.
• Observe guest reactions and coordinate with service team for satisfaction.
• Conduct kitchen walk-throughs and enforce quality and detail.
• Assist Executive Chef with new menu development and testing.
• Assist Sales/Catering with special menus for functions.
• Review sales and food costs daily and resolve discrepancies with Finance.
• Ensure excess items are utilized efficiently.
• Lead training of new hires and ongoing staff development.
• Interview and hire staff per hotel policies.
• Prepare weekly schedules and payroll reports when needed.
• Attend meetings and health, safety, and sanitation reviews.
• Ensure compliance with health and safety guidelines and dietary needs.

Skills

Menu planning

Kitchen management

Budgeting

Inventory control

Supplier relationships

Leadership

Staff training

Communication

Problem solving

Job description

The Josie Hotel Rossland is seeking a culinary leader to join the Culinary Leadership Team. Reporting to the Executive Chef, you will oversee menu planning, kitchen management, budgeting, inventory, and supplier relationships to deliver exceptional guest experiences.

You will train and develop staff, ensure safety and sanitation, review daily specials, supervise banquet events, and collaborate with Sales/Catering to create custom menus.