Sous Chef

RED Mountain Resort BC; Rossland; Vor Ort; CAD 50.000 - 52.000; Vollzeit

Benefits dieser Stelle

Staff perks

Lifestyle benefits

Zusammenfassung

RED Mountain Resort BC is seeking a Sous Chef to oversee food preparation, supervise the culinary team, and uphold the highest standards of quality and safety.

You will lead shifts, train staff, manage inventory, and work with approved vendors to ensure timely service across breakfast, lunch, and dinner in a fast-paced resort environment.

Qualifikationen

• 5–7 years of culinary experience in restaurants, hotels, or resorts.
• High-volume service, production, and banquet experience preferred.
• Strong leadership and time management skills.

Aufgaben

• Assist in building and training culinary team to standards.
• Ensure quality and consistency of all dishes.
• Manage inventory and order through approved vendors.
• Oversee safety, temperature logs, and equipment maintenance.
• Supervise shifts and coverage during the Chef's absence.
• Ensure kitchen opening/closing procedures are followed.
• Meet service timelines for meals: breakfast 5–7 min, lunch 10–15, dinner 12–17.
• Record feedback and plating guides; coordinate across F&B outlets.

Kenntnisse

Culinary leadership

Team management

Kitchen operations

Food safety

Menu development

Staff mentoring

Jobbeschreibung

Salary Range: $50,000.00 To $52,000.00 Annually

RED Mountain Resort is hiring a Sous Chef! If you are a seasoned culinary professional passionate about high-quality food, leading a team, and creating exceptional guest experiences, this is your opportunity to join a world-class resort that values creativity, collaboration, and operational excellence.

As a Sous Chef at RED Mountain, you will oversee food preparation, supervise culinary team members, ensure consistency in production, and uphold the highest standards of quality and safety.

What You’ll Do

• Assist in building, training, and holding the culinary team accountable to standard recipes and procedures.
• Ensure quality, quantity, and consistency of all food production.
• Order food through approved vendors and assist in monthly inventory counts.
• Inspect all food products during cooking and delivery; maintain accurate portion control.
• Supervise culinary team members during shifts and in the Chef’s absence.
• Ensure kitchen is up to department standards, including opening and closing procedures.
• Monitor health and safety compliance, including temperature checks, cooling logs, and equipment maintenance.
• Prepare and deliver high-quality food products in a timely manner, adhering to established service timelines:
  • Breakfast: 5–7 min
  • Lunch: 10–15 min
  • Dinner: 12–17 min
• Handle special requests, dietary requirements, and large group orders accurately.
• Engage the team in creating daily specials, menu items, and tastings; record feedback and document plating guides.
• Maintain operational communication across all F&B outlets and teams.

What We’re Looking For

We are seeking an experienced, motivated culinary leader who can inspire a team and deliver an exceptional dining experience.

You bring:

• 5–7 years of culinary experience, preferably in restaurants, hotels, or resorts.
• High-volume service, production, and banquet experience preferred.
• Well-rounded understanding of kitchen operations and culinary techniques.
• Strong leadership, organization, and time management skills.
• Ability to respond to varying business volumes with professionalism.
• Physically capable of lifting up to 75 lbs. and working in a fast-paced environment.
• Collaborative attitude and commitment to mentoring and developing culinary staff.

Why Work at RED Mountain

• Lead a talented culinary team in a world-class resort environment.
• Work with creative freedom while maintaining operational excellence.
• Contribute directly to guest satisfaction and culinary innovation.
• Enjoy staff perks, lifestyle benefits, and a workplace that celebrates dedication and collaboration.