Senior Sous Chef: Training, Leadership & Menu Innovation

Canadian Rocky Mountain Resorts; Lake Louise; On-site; CAD 52,000 - 78,000; Full time

Job summary

Canadian Rocky Mountain Resorts is seeking a Sous Chef to lead and supervise a large kitchen team in a high-volume setting. You will train staff hands-on, coach performance, and implement disciplinary actions when necessary while upholding health, safety, and sanitation standards.

You will collaborate with the Executive Chef to ensure staffing, scheduling, and cost targets are met, while driving menu development and consistent service quality across outlets.

Qualifications

• Supervises 20+ kitchen staff and coordinates workflow.
• Provides hands-on training and coaching to improve skills.
• Responsible for performance appraisals and disciplinary actions as needed.

Responsibilities

• Work with Executive Chef to lead daily kitchen operations.
• Supervise and train chefs and kitchen staff in a high-volume setting.
• Maintain ongoing training through performance reviews and coaching.
• Demonstrate new cooking techniques and safe equipment use.
• Ensure proper staffing and scheduling per productivity guidelines.
• Collaborate with back-of-house and front-of-house teams professionally.
• Develop and present creative menu items to enhance offerings.
• Maintain high quality and consistent products and services meeting financial targets.
• Order food and supplies for all outlets.
• Inspect staff grooming and attire; address issues as needed.
• Adhere to company policies and procedures.
• Fulfill any other duties as assigned.

Skills

Staff supervision

Training & coaching

Performance appraisals

Disciplinary action

Health & safety

Sanitation standards

Job description

Canadian Rocky Mountain Resorts is seeking a Sous Chef to lead and supervise a large kitchen team in a high-volume setting. You will train staff hands-on, coach performance, and implement disciplinary actions when necessary while upholding health, safety, and sanitation standards.

You will collaborate with the Executive Chef to ensure staffing, scheduling, and cost targets are met, while driving menu development and consistent service quality across outlets.