Senior Sous Chef - Full Time Year Round

Big White Ski Resort Ltd; Kelowna; On-site; CAD 55,000 - 65,000; Full time

Job summary

An established industry player in the hospitality sector is seeking a Senior Sous Chef to lead kitchen operations at a renowned ski resort. This pivotal role involves managing a diverse culinary team across multiple venues, ensuring high standards of food preparation and safety. The ideal candidate will possess strong organizational skills and a collaborative mindset, ready to mentor staff and enhance guest experiences. With a focus on quality and efficiency, this position offers a unique opportunity to make a significant impact in a vibrant, dynamic environment. Join a passionate team dedicated to culinary excellence and guest satisfaction.

Benefits

Health Benefits

Dental Benefits

Retirement Pension Plan

Qualifications

• 3-5 years experience in high-volume kitchen operations.
• Strong organizational and leadership skills required.

Responsibilities

• Manage kitchen operations and supervise culinary staff.
• Ensure adherence to food safety and quality standards.
• Assist Executive Chef in food production and special events.

Skills

Organizational Skills

Culinary Skills

Team Leadership

Inventory Control

Food Safety Protocols

Recipe Development

Staff Training

Education

Certificate of Completion from Culinary Institute

Journeyman Certification

Job description

Job Category: Hospitality - Food and Beverage

Requisition Number: SENIO001291

Posted: February 27, 2025

Employment Type: Full-Time

Location: Big White Ski Resort, 5315 BIG WHITE RD, Kelowna, BC V1P1P3, CAN

Job Overview

The Senior Sous Chef collaborates directly with the Executive Chef to coordinate kitchen operations and food preparation across 8 dining venues. This leadership role involves managing kitchen personnel through effective task delegation, ensuring strict adherence to food safety protocols, and providing comprehensive supervision throughout all kitchen areas. The Senior Sous Chef participates in all food production activities while maintaining established quality standards and cost control measures.

Seasonal Responsibilities

Summer Operations

• Function as Head Chef for The Woods Restaurant
• Direct and implement daily restaurant operations
• Lead a culinary team of 4 cooks
• Work 4 days on, 3 days off throughout most of the summer season

Winter Operations

• Oversee 8 distinct dining outlets generating $6 million in semi-annual revenue
• Manage diverse venues including cafes, cafeteria, concessions, day lodges, casual restaurants, fine dining establishment, steakhouse, and lounge
• Lead a culinary team exceeding 50 chefs and cooks
• Supervise each outlet's head chef or manager
• Report directly to the Executive Sous Chef and Executive Chef

Core Responsibilities

• Provide direct assistance to the Executive Chef with all kitchen operations and management functions
• Supervise cooks and kitchen staff to ensure economical and technically sound food preparation
• Conduct regular inventory assessments and forecast supply needs
• Maintain exceptional sanitation and cleanliness standards throughout all kitchen areas
• Implement controls to minimize waste and prevent theft
• Enhance staff safety awareness through training on sanitation and accident prevention
• Collaborate with Executive Chef on food production for special events
• Personally prepare or directly supervise the cooking of items requiring advanced culinary skills
• Evaluate food products to ensure consistent quality standards
• Foster professional communication with Head Chefs, Executive Chef, F&B Manager, Assistant F&B Manager, FOH Supervisors, Culinary Staff, and Servers
• Strive to exceed guest expectations
• Respond to guest requests constructively, offering alternatives rather than refusals
• Manage disciplinary matters up to verbal warning level, escalating to Head Chef or Executive Chef when necessary
• Demonstrate schedule flexibility based on business requirements

Qualifications

• Certificate of Completion or Journeyman certification from an accredited Culinary Institute
• 3-5 years experience in high-volume operations or comparable positions
• Proficiency in supply management, equipment maintenance, and inventory control
• Strong organizational and coordination abilities
• Capacity to understand and enforce safety protocols
• Experience with scheduling and planning techniques
• Ability to develop staff schedules, assign duties, and facilitate training
• Skill in recipe development and testing
• Experience mentoring apprentices and kitchen personnel
• Advanced food preparation and presentation skills
• Collaborative team-oriented mindset
• Starting salary: $55,000.00 - $65,000.00 annually
• Health and dental benefits available after probationary period
• Eligibility for Registered Retirement Pension plan

Physical Requirements

• Ability to stand and maintain mobility for up to 4 consecutive hours
• Capacity to regularly lift 11kg (25lbs)
• Ability to push and pull equipment of various dimensions and weights
• Physical capability to kneel, bend, stoop, squat, and stretch as needed
• Job requires grasping, standing, walking, repetitive motions, auditory acuity, and visual perception

Travel Required

Yes. This position is located at Big White Ski Resort.