Senior Sous Chef - Full Time Year Round

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

Job summary

At Big White Ski Resort, we are seeking a Senior Sous Chef to oversee kitchen operations and ensure high-quality food preparation across multiple dining establishments. This role requires leadership skills, culinary expertise, and the ability to collaborate closely with the Executive Chef. Candidates should possess a culinary certification and relevant high-volume experience to thrive in this dynamic environment.

Benefits

Health and dental benefits available after probationary period

Eligibility for Registered Retirement Pension plan

Qualifications

• 3-5 years experience in high-volume operations or comparable positions.
• Capacity to understand and enforce safety protocols.
• Experience mentoring apprentices and kitchen personnel.

Responsibilities

• Coordinate kitchen operations and food preparation across 8 dining venues.
• Manage kitchen personnel through effective task delegation.
• Conduct regular inventory assessments and forecast supply needs.

Skills

Supply management

Equipment maintenance

Inventory control

Organizational abilities

Safety protocol enforcement

Recipe development

Culinary skills

Team collaboration

Education

Certificate of Completion or Journeyman certification from an accredited Culinary Institute

Job description

Job Category: Hospitality - Food and Beverage

Requisition Number: SENIO001362

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• Posted : May 30, 2025
• Full-Time
• On-site

Locations

Showing 1 location

Big White Ski Resort
Kelowna, BC V1P1P3, CAN

• Travel Required : No

Description

Senior Sous Chef

Position 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