Sous Chef

Island Lake Lodge; Fernie; Hybrid; CAD 55,000 - 75,000; Full time

Benefits offered by this job

Friendly team environment

Competitive compensation

Staff discounts on food, drinks, and 0

Complimentary staff meals

Product deals and discounts from our _

Health Benefits package for long term

Opportunity to go Catskiing

Job summary

Island Lake Lodge in Canada is seeking a Sous Chef to lead culinary operations with both supervisory and hands-on responsibilities. You will collaborate with the executive chef on menu planning, plating design, and recipe development while ensuring top quality, healthy meals for guests.

The role demands strong leadership, reliable teamwork, and a passion for fresh, local ingredients with strict sanitation and safety standards. Competitive compensation and staff perks accompany this opportunity.

Qualifications

• Kitchen management experience required.
• Experience working in a fine dining setting.
• Certification of culinary training or apprenticeship an asset.
• Knowledge in wild, local and organic products beneficial.
• Must be reliable, organized and show initiative.
• Food safe certificate is preferred.
• Professional skills: Time and resource management, good communication abilities, active listening and learning, teaching abilities, computer skills.
• Personal skills: Attention to detail, takes initiative, flexible, good stress tolerance, leadership skills.

Responsibilities

• Work with the executive chef to assist in menu planning, plating design, recipe development and production of menus in accordance with the company’s vision.
• Maintain order, organization in the kitchen fostering a collaborative work environment.
• Efficiently produce and cook high quality, well balanced and healthy meals for our guest
• Ensure sanitation, food safety, and cleanliness standards are maintained throughout all stages of food preparation,
• Ensure kitchen equipment is properly maintained and in good working condition and promptly report any malfunctions or safety concerns before they impact staff or guests.
• Monitor and record inventory levels, identify upcoming needs, and ensure fresh supplies are ordered as required.
• Provide leadership, training, and support to junior kitchen staff with a kitchen duties.
• Address and resolve guest concerns and food-related issues promptly and professionally.

Skills

Kitchen management

Fine dining experience

Time management

Communication

Active listening

Teaching abilities

Computer skills

Attention to detail

Initiative

Stress tolerance

Leadership

Reliability

Organization

Education

Culinary training certification or apprenticeship

Job description

The Sous Chef has both supervisory and culinary responsibilities and must excel in both areas to successfully carry out the duties of the position. This role requires a strong culinary background and demonstrated industry experience, combined with interpersonal and leadership skills. Ability to work effectively as part of a team and foster a positive and collaborative work environment.

Job Requirements:

• Work with the executive chef to assist in menu planning, plating design, recipe development and production of menus in accordance with the company’s vision.
• Maintain order, organization in the kitchen fostering a collaborative work environment.
• Efficiently produce and cook high quality, well balanced and healthy meals for our guest
• Ensure sanitation, food safety, and cleanliness standards are maintained throughout all stages of food preparation,
• Ensure kitchen equipment is properly maintained and in good working condition and promptly report any malfunctions or safety concerns before they impact staff or guests.
• Monitor and record inventory levels, identify upcoming needs, and ensure fresh supplies are ordered as required.
• Provide leadership, training, and support to junior kitchen staff with a kitchen duties.
• Address and resolve guest concerns and food-related issues promptly and professionally.

Job Qualifications:

• Kitchen management experience required.
• Experience working in a fine dining setting.
• Certification of culinary training or apprenticeship an asset.
• Knowledge in wild, local and organic products beneficial.
• Must be reliable, organized and show initiative.
• Food safe certificate is preferred.
• Professional skills: Time and resource management, good communication abilities, active listening and learning, teaching abilities, computer skills.
• Personal skills:Attention to detail, takes initiative, flexible, good stress tolerance, leadership skills.

Why work at Island Lake?

• A friendly and positive team environment
• Competitive compensation
• Staff discounts on food, drinks, and merchandise
• Complimentary staff meals
• Product deals and discounts from our amazing partners
• Health Benefits package for long term employees
• Opportunity to go Catskiing