Sous Chef

Novara Human Capital Solutions; Canmore; On-site; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Room and board

Competitive benefits

Job summary

Novara is partnering with Castleavery Hospitality Ventures Inc. (CHVI) to present an exciting opportunity to join Mount Engadine Lodge as a Sous Chef.

You will lead the line during service, guide the prep and kitchen team, and step into the Head Executive Chef’s role in their absence. Working with the Lodge Manager and CHVI’s management team, you’ll develop seasonal menus, ensure food safety, and deliver an exceptional guest experience.

Qualifications

• Proven experience as a Sous Chef, Chef de Partie, or senior line cook.
• Ability to lead a small kitchen team and supervise prep.
• Strong menu execution and adaptation to seasonality.

Responsibilities

• Execute daily services (breakfast, lunch, dinner) leading the line.
• Oversee prep and production planning, ensure mise en place is complete.
• Contribute to menu development reflecting lodge setting and guests' needs.
• Ensure high-quality plating and adherence to hospitality standards.
• Support inventory, ordering, and food cost controls; minimize waste.
• Maintain food safety standards and a clean kitchen environment.
• Step in for Head Executive Chef when absent and direct the team.
• Collaborate with Lodge Manager and Guest Services to meet guest needs.
• Provide proactive guest service and assist across hotel operations as needed.
• Assist in light housekeeping duties when required.
• Communicate lodge services and local attractions to guests.

Skills

Sous Chef Experience

Menu Execution

Staff Leadership

Kitchen Organization

Guest Service

Remote Lodge Experience

Job description

At Novara, we support businesses with integrated solutions across all functions of Human Resources. In partnership with Castleavery Hospitality, we are excited to present this exciting opportunity to join their organization. The successful candidate will be employed directly by Castleavery Hospitality.

Your Impact

As Sous Chef at one of CHVI's flagship properties, the Mount Engadine Lodge (MEL), you are the culinary backbone of the guest experience. Working closely with the Head Executive Chef, you will help bring the lodge's menus to life – leading the line during service, guiding the prep and kitchen team, and stepping into the lead role in the Head Chef's absence. Working alongside the Lodge Manager and the Management Team of CHVI, you will ensure that each experience reflects the excellence, refinement, and mutual respect that define our properties. While the kitchen is where you will spend your day, your “all-hands” approach extends beyond it – like every MEL Team Member, you are ready to jump in wherever you are needed, cultivating a work environment rooted in collaboration, positivity, and growth.

About Castleavery Hospitality:

At Castleavery Hospitality Ventures Inc. (CHVI), hospitality is our passion. We are trailblazers in the luxury hospitality industry, creating transformative experiences that leave lasting memories and inspire a global community of travellers. Our bespoke properties stand as iconic gateways that unlock the beauty of the Canadian Rockies, balancing human comfort and the elegance of nature through innovative and sustainable solutions that redefine excellence in hospitality. Our commitment to excellence, refinement, and mutual respect not only elevates guest experiences but also fosters a positive and collaborative work environment.

CHVI Core Team Values

These core values demonstrate our commitment to our values, mission, and vision statement:

• Authenticity – We provide real, grounded, human experiences.
• Stewardship – We care deeply for our environment and community.
• Connection – We facilitate genuine connections among people and with nature.
• Presence – We invite guests to slow down and be fully here.
• Excellence in Hospitality – Quiet, thoughtful service with attention to detail.

What You'll Do

Food and Beverage & Guest Experience

• Execute daily services (breakfast, lunch, afternoon tea, dinner) to the standard set by the Head Executive Chef, leading the line during service.
• Oversee prep and production planning for the kitchen, ensuring stations are set, mise en place is complete, and the team is ready for each service.
• Contribute to menu development and daily features, bringing forward ideas that reflect the lodge setting, seasonality, and guests' needs.
• Deliver consistent, high-quality food preparation and plating aligned with the hospitality standards of CHVI.
• Support MEL's inventory, ordering, receiving, and food cost controls, minimizing waste and raising concerns with the Head Executive Chef.
• Ensure MEL's culinary experience complies with food safety standards, maintaining a clean, organized kitchen environment. Duties include dishwashing, taking out the garbage, etc.
• Assume responsibility for the kitchen in the Head Executive Chef's absence, including service execution, ordering, and team direction.
• Communicate and collaborate with the Lodge Manager & Guest Services to anticipate and accommodate guests' needs.
• Be proactive in providing excellent guest service, being readily available and approachable to all guests.

• As needed, assist in lodge hand and light housekeeping duties like, but not limited to, cleaning common areas, vacuuming, flip cleans, room staging, and laundry. Your primary duty is the kitchen, though all MEL Team Members are expected to jump in wherever they are needed.

• Communicate services and amenities of MEL to guests and provide concierge support with a fluent knowledge of local restaurants, special events, city attractions, and outdoor activities.
  

Team Leadership & Culture

• Lead by example, taking an all-hands approach – no job is too small when it comes to delivering an exceptional guest and team experience.
• Supervise, train, and mentor prep cooks and kitchen staff on food preparation, service, and culinary excellence.
• Motivate and guide staff to solve guest and MEL Team Member related concerns together.
• Collaborate closely with the kitchen, guest services, and housekeeping teams, jumping in to assist as needed.
• Be stewards of a healthy active team culture, reporting any issues you may see or hear.

What You Bring

• Proven experience as a Sous Chef, Chef de Partie, or senior line cook, with the culinary fundamentals to run service; experience in boutique hotels, lodges, retreats, or remote properties are an asset.
• Strong menu execution skills, with the creativity to contribute new dishes and features that adapt to culinary trends, guests' needs, and seasonality.
• Emerging leadership skills; ability to supervise, train, and motivate a small kitchen team, contributing to a high-performing, team-first culture that elevates the culinary experience.
• Strong organizational skills to manage prep, production planning, and the day-to-day operations of the kitchen, including support for ordering and food cost controls.
• Service-oriented; you genuinely enjoy helping others and have a keen eye for the small details that elevate a guest's experience.
• Versatility and initiative; ability to identify potential issues and assist wherever it makes sense to prevent them from escalating, both in the kitchen and across the lodge.
• Reliability and teamwork; you are a strong team player who shows up ready to support the team, and who can be trusted to run the kitchen when the Head Executive Chef is away.

Additional Details:

Location and Hours of Work

• Mount Engadine is a remote lodge, located in the heart of Kananaskis Country.
• As a MEL Team Member, room and board are provided.
• Salaried, full-time employment.
  • Overtime hours expected to handle emergencies and unexpected staff shift changes.
    
• MEL Team Members are expected to be on‑site 5 days per week (including Sunday).
• Staff accommodation is assigned by role and current availability. Assignments are not guaranteed for the duration of your employment and may change based on operational needs.

Compensation and Benefits

• Salary includes room and board, in addition to gratuities.
• Competitive benefits.