Sous Chef / Junior Sous Chef – Winter 26/27

Canadian Rocky Mountain Resorts; Lake Louise; On-site; CAD 52,000 - 78,000; Full time

Job summary

Canadian Rocky Mountain Resorts is seeking a Sous Chef to lead and supervise a large kitchen team in a high-volume setting. You will train staff hands-on, coach performance, and implement disciplinary actions when necessary while upholding health, safety, and sanitation standards.

You will collaborate with the Executive Chef to ensure staffing, scheduling, and cost targets are met, while driving menu development and consistent service quality across outlets.

Qualifications

• Supervises 20+ kitchen staff and coordinates workflow.
• Provides hands-on training and coaching to improve skills.
• Responsible for performance appraisals and disciplinary actions as needed.

Responsibilities

• Work with Executive Chef to lead daily kitchen operations.
• Supervise and train chefs and kitchen staff in a high-volume setting.
• Maintain ongoing training through performance reviews and coaching.
• Demonstrate new cooking techniques and safe equipment use.
• Ensure proper staffing and scheduling per productivity guidelines.
• Collaborate with back-of-house and front-of-house teams professionally.
• Develop and present creative menu items to enhance offerings.
• Maintain high quality and consistent products and services meeting financial targets.
• Order food and supplies for all outlets.
• Inspect staff grooming and attire; address issues as needed.
• Adhere to company policies and procedures.
• Fulfill any other duties as assigned.

Skills

Staff supervision

Training & coaching

Performance appraisals

Disciplinary action

Health & safety

Sanitation standards

Job description

The Sous Chef will be required to supervise 20+ kitchen staff, provide a ‘hands on’ approach when training and assist with departmental development and growth through employee coaching, performance appraisals, and disciplinary action. The successful candidate will ensure the kitchen staff comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times.

Job Responsibilities:

• Work closely with the Executive Chef in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved
• Supervise and train specialist chefs, cooks and other kitchen staff in a high-volume, multi-outlet environment
• Maintain on-going training and development of kitchen employees, through performance reviews, coaching and corrective action as required
• Provide a ‘hands on’ approach when demonstrating new cooking techniques and correct equipment usage, cleaning, and maintenance to staff
• Ensure proper staffing and scheduling in accordance with productivity guidelines
• Able to effectively work with employees in both back of house and front of house positions sensitively, tactfully, diplomatically, and professionally
• Maintain and enhance food products through creative menu development, presentation and promotion
• Ensure a high standard of consistency and quality products and services while adhering to financial targets
• Order products and supplies from respective suppliers for all food outlets
• Inspect grooming and attire of staff; rectify inadequacies as required
• Adhere to LLSA company policies and procedures
• Comply with other duties as assigned