Sous Chef

marmot basin; Municipality of Jasper; On-site; CAD 50,000 - 75,000; Full time

Job summary

Marmot Basin is seeking a Sous Chef to lead kitchen operations under the Chef and F&B Manager. This full-time seasonal role focuses on high-quality food production and guest satisfaction in a service-oriented alpine environment.

Preferred candidates have strong leadership, communication, and safety knowledge, with the ability to coach staff and manage meals during peak service periods in varying indoor/outdoor temperatures.

Qualifications

• Experience in supervisory or leadership role.
• Strong interpersonal and customer service skills.
• Knowledge of food service operations and health and safety procedures.
• Ability to coach others and lead in a high-volume environment.
• Physical ability to lift and move heavy items and work in varying temperatures.

Responsibilities

• Adhere to Alberta safe food handling guidelines and maintain a safe workspace.
• Prepare and cook menu items to established standards.
• Coach and support cooks in food preparation and kitchen procedures.
• Track inventory and perform daily food requisitions.
• Assist in scheduling kitchen staff.
• Maintain sanitation checklists and assist with deliveries.
• Attend training sessions and ensure food quality and portioning.

Skills

Leadership/supervisory experience

Interpersonal communication

Customer service

Attention to detail

Ability to work under pressure

Health and safety knowledge

Staff coaching

Food preparation knowledge

Job description

Sous Chef

Reports To

Chef, F&B Manager

Position Overview

Under the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They assist the Chef in the daily food service operation and help ensure consistent, high-quality food production and guest satisfaction.

The Sous Chef should expect to be working primarily indoors in a kitchen environment with occasional outdoor work.

This is a full-time seasonal role. Alberta Employment Standards regarding probationary periods apply.

Qualifications

• A minimum of 4 years experience in a supervisory or leadership role
• Highly developed interpersonal, communication, and customer service skills
• Strong attention to detail and ability to lead and coach others
• Knowledge of food service operations and health and safety procedures
• Ability to work under pressure in a fast-paced and high-volume environment while maintaining organization and efficiency
• Ability to manage and maintain proper food levels and oversee labour productivity
• Ensure consistency in food preparation and presentation
• Must be able to lift up to 15 kilograms and push up to 50 kilograms
• Ability to work in varying temperatures throughout the day (both indoor and outdoor environments)
• Ability to ski or snowboard blue runs

Core Competencies

• Professional deportment with excellent customer service skills; experience working with guests and collaborating effectively with co-workers
• Cheerful, outgoing personality; demonstrated ability to remain composed in highly stressful situations
• Strong team member with the ability to take direction and provide direction when required
• Motivated and observant; able to identify tasks and complete them proactively without direction
• Self-aware; able to identify strengths and gaps in own abilities and training
• Able to apply training and prior experience to problem-solve effectively

Job Duties / Responsibilities

• Adhere to Alberta safe food handling guidelines while maintaining a clean and safe workspace, including daily temperature recordkeeping
• Prepare and cook menu items to established standards
• Assist in coaching and supporting cooks in food preparation and kitchen procedures
• Track inventory of food and perform daily food requisitions
• Assist in scheduling kitchen staff
• Implement and maintain the weekly sanitation checklist
• Assist the Chef with receiving food and supply deliveries
• Attend professional development training sessions as required and scheduled
• Ensure consistency in food quality, presentation, and portioning
• Support smooth kitchen operations during peak service periods
• Perform additional duties as required

Additional

• Work in a safe and efficient manner and proactively identify and report any safety concerns that could impact staff or guests
• Ensure all opening and closing procedures are followed and completed daily in the chalets
• Maintain a strong guest-focused and team-oriented approach in all aspects of work

Supplementary

• Respect and adhere to the company’s policies and procedures as set in the Corporate Policies, Employee Handbook and other Training Manuals