Sous Chef

Sun Peaks Grand Hotel; Sun Peaks; On-site; CAD 64,000; Full time

Job summary

Join the culinary team at a leading slope-side hotel as a Sous Chef. You will showcase your passion for food while managing kitchen operations, menu development, and providing exceptional guest experiences in a collaborative environment. Enjoy benefits such as paid vacations and seasonal perks while advancing your culinary career in a vibrant mountain resort.

Benefits

Winter/Summer Season Lift, Trail and Golf passes

Three weeks of paid vacation

Health Spending Account

Company supported training and professional development

Dining discounts

Reciprocal programs with partnering ski areas & hotels

Pay for Performance incentive bonus program

Qualifications

• 5 years of previous culinary experience, preferably in a hotel/resort.
• 1 year of production and banquet experience is a plus.
• Self-disciplined with a sincere desire to provide an elevated guest experience.

Responsibilities

• Responsible for aiding in the development and execution of menus.
• Supervising all cooks and ensuring quality food production.
• Ensuring health and safety standards are followed within the kitchen.

Skills

Culinary experience

Team leadership

Menu development

Health and safety compliance

Coaching

Food preparation

Education

Red Seal Certification

Degree in Culinary Arts

Food Safe Level 1 Certification

Job description

Careers with Sun Peaks Grand Hotel & Conference Centre

Careers At Sun Peaks Grand Hotel

Current job opportunities are posted here as they become available.

Are you passionate about food and want to advance your career in a stunning slope-side hotel? Do you love food and everything about it? Do you also love skiing or snowboarding? We are recruiting a Sous Chef to join our fast-paced culinary team. Our three unique kitchens offer banquet, gastro-pub, and elevated dining experiences to our local, hotel, and business guests. We are looking for someone who shows dedication to a creative and positive work environment and fosters a collaborative approach with all F&B team members. The Sous Chef is a leader within the kitchen operations with exceptional knowledge in food production, health and safety, sanitation, teaching techniques and menu execution while providing direct support to Culinary Leadership. This role is the chance to continue developing a career in culinary arts, opening opportunities for advancement internally and externally throughout the Tourism/Hospitality industry. If this sounds like the ideal work environment, fill out an application to work, live and play where you belong.

Compensation Information: $63,991 per annum

Physical Requirement: Heavy; work activities involve handling loads up to 35 kg; predominantly in an indoor setting.

This job position requires physical presence at the designated location.

The perks and benefits you’ll get to enjoy:

• Winter/Summer Season Lift, Trail and Golf passes
• Initial entitlement to three weeks of paid vacation
• Benefits plan and additional wellness components, including Health Spending Account and EFAP
• Participation in our RRSP and matching DPSP programs
• Company supported training and professional development opportunities
• Dining discounts within our hotel & Resort-owned outlets
• Retail discounts in our Resort-owned outlets
• Friends and family rates at the Sun Peaks Grand Hotel
• Reciprocal programs with partnering ski areas & hotels
• Eligibility for our ‘Pay for Performance’ incentive bonus program (after qualifying period), awarded to top performers

Skills you bring with you:

• 5 years of previous culinary experience preferably within a Hotel / Resort environment.
• 1 year of production and Banquet experience is a plus.
• Working towards a career in culinary arts.
• Holds a Red Seal Certification or a degree in Culinary Arts.
• Holds a Food Safe Level 1 Certification, (Level 2 is a plus).
• Has a full understanding of all aspects of kitchen operations.
• Is self-disciplined with a sincere desire to provide an elevated guest experience.
• Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen.

Primary Responsibilities:

Operations:

• Responsible for aiding in the development and execution of menus for assigned kitchen outlet.
• Responsible for the costing of menu and feature items in assigned kitchen outlet.
• Responsible for assisting, leading, and coaching monthly inventory counts.
• Responsible for all aspects of food preparation and delivery in assigned kitchen.
  • Create and implement standard recipes.
  • Ensures quality and quantity of all food production:
    • Inspects all food products on delivery.
    • Ensures accurate portion control measures are followed.
    • Ensures standard recipes are followed.
    • Trains the culinary team on established standard recipes and procedures.
    • Ensures health and safety guidelines are followed.
• Responsible for the supervision of all cooks in assigned kitchen:
  • Inspects all food products at the stations.
  • Ensures the assigned kitchen outlet is up to department standards.
  • Ensures opening and closing procedures are followed.
  • Ensures the culinary team start and end shifts on time inclusive of breaks.
• Responsible for all health and safety records:
  • Ensures completion of all daily cooling records.
  • Ensures all equipment at station is up to health and safety standards.
    • Implements corrective actions in a timely manner.
    • Report unsafe equipment or situations in a timely manner.
    • Submits maintenance requests in a timely manner.

Food Service:

• Responsible for daily shift briefings with front of house manager:
  • Ensures all cooks are informed of special requests and reservations of large groups.
  • Communicates tour group menus and other events.
• Ensures quality food products are delivered in a timely manner:
  • Timing of food service as per established timeline.
    • Breakfast food service time should be approximately 8-12 min.
    • Lunch food service time should not exceed 15 min.
    • Dinner food service time bar not to exceed 15 min, restaurant within 15-25 min .
    • Accuracy of food presentation.

We are Canada’s second-largest ski area and a passionate team committed to providing the finest mountain resort experience to our guests.

Our people are at the heart of what we do, making a difference to our guests and our workplace every single day. That’s why we invest in the employee experience; to ensure everyone can be at their best and live our values.

No matter who you are, or your career journey to date, once you join the team at Sun Peaks, you’ll get to feel part of our special community right away. You and your wellbeing matter to us; you’ll have plenty of opportunities to grow and learn, as well as enjoy everything our beautiful mountain resort has to offer. In return, we expect you to be passionate about working together to create special memories for our guests, while taking care of our precious environment for others to enjoy into the future.

We are an equal opportunity employer, committed to building a diverse and inclusive culture, and encourage applications from all qualified individuals.

We acknowledge that we live, work, and play on the traditional territory of the Secwépemc People.