Sous Chef

Pomeroy Lodging

Kananaskis Village

On-site

CAD 50,000 - 70,000

Full time

14 days+

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Benefits offered by this job

Personal days: 5 per year

Gratuities through tip-outs

Food and Beverage discounts

Growth opportunities

Onsite staff accommodations

One meal per day

Discounts on activities

Health and Wellness benefits

Vacation accrued from day one

Marriott Destinations membership

Discounted Nordic Spa access

Discounted Ski Pass and Golf rates

Kananaskis Parks Pass

Job summary

A prestigious hotel resort in Kananaskis, AB is looking for a Sous Chef. This role requires strong culinary skills and leadership to manage the kitchen team and uphold high standards of food preparation and presentation. The ideal candidate will have at least 5 years of cooking experience along with a cook's trade certification. Amazing perks include discounted meals, staff accommodations, and professional growth opportunities. This is a unique chance to work in a stunning location surrounded by the beautiful Canadian Rockies.

Qualifications

2-5 years experience in a similar position within a resort.
Minimum 5 years of cooking experience.
Ability to coach a team effectively.

Responsibilities

Lead and manage the culinary team.
Ensure high-quality food preparation and presentation.
Implement new menu items.

Skills

Leadership

Culinary skills

Team motivation

Sanitation knowledge

Education

Cook’s trade certification

Completion of Secondary school

Education in Food and Beverage or Hospitality Management

Job description

Sous Chef

Salary: Salary

THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

Start a new Adventure while working for an Autograph by Marriott resort located in the heart of the iconic Canadian Rockies! The Kananaskis Mountain Lodge is surrounded by untouched beauty and rugged mountain peaks, offering a once-in-a-lifetime opportunity for those seeking a culture that offers a work-hard, play-hard mantra, an empowering workplace, industry-best perks and benefits, and amazing development opportunities for those looking to grow a career. Join the Marriott family today!

The Role

The primary responsibility of the Sous Chef is to offer expertise in the area of Culinary & Stewarding as it relates to all areas within the hotel. This person will provide leadership and management to the culinary and stewarding team members within the property delivering on the service promise and continuity of the culinary team’s activities. In addition, the Sous Chef will work in fostering and developing new partnerships and relationships with suppliers and the community in order to create efficiencies in relation to value and service.

Job Duties

Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
Training of individuals on job duties and sanitation and safety procedures
Instruct and Supervise cooks in preparation, cooking, garnishing and presentation of food.
Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays.
Lead the implementation of new menus as well as the production and standardization of those menus.
Create new recipes.
Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area.
Estimate food requirement and may estimate food and labor costs.
Assist with recruitment of culinary team members.
Arrange for equipment purchases and repairs when necessary.
Ability to manage and complete all administration shift duties and reports.
Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety.
Monitoring portion and waste control to maintain profit margins.
Attend training courses and seminars as and when required.
Ensure that the production, preparation and presentation of food are always of the highest quality.
Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
Flexible shifts hours will be required.
Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.

Employment Experience and Educational Requirements

2-5 years’ experience in a similar position within a resort setting
Minimum 5 years of cooking experience
Proven leadership skills with the ability to “coach” a team
Average 10 hours a day
Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience required
Completion of Secondary school required
Team player and strong hands on individual
Former education in Food and Beverage or Hospitality Management an asset
Understand the basic structure of labor and cost controls and be able to adhere to those plans.

Amazing Perks

Personal days: 5 per year after 90 days of continued full-time employment
Gratuities: Receive additional earnings through tip-outs based on daily sales
Food and Beverage discounts at ALL 6 of our dining outlets
Growth and development opportunities, both personal and professional
Onsite staff accommodations which include a residence convenience store and employee gym
One meal per day in our employee cafeteria (taxable benefit)
Discounts on activities offered through our Activities Committee: Skydiving, Yoga, rafting, to name a few
Shuttle access to Calgary and Canmore
Health and Wellness benefits (some restrictions may apply)
Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
Discounted access to our Nordic Spa
Discounted Ski Pass and Golf rates*
Kananaskis Parks Pass