Sous Chef: Lead Kitchen, Menu & Team Excellence

Banff Caribou Properties Ltd.; Banff; On-site; CAD 60,000 - 80,000; Full time

Job summary

Sudden Sally, located in Hotel Canoe & Suites in Banff, is seeking a talented Sous Chef to elevate our elevated comfort food and brunch program. You will work closely with the Executive Chef to lead daily kitchen operations, inspire the culinary team, and ensure every dish reflects our quality and creativity.

The ideal candidate has prior Sous Chef or Junior Sous Chef experience, a strong grasp of kitchen operations, food costing and inventory management, and a passion for hospitality.

Qualifications

• Previous experience as a Sous Chef or Junior Sous Chef.
• Strong understanding of kitchen operations, food costing and inventory management.
• Passion for hospitality and delivering exceptional guest experiences.
• Proven ability to lead, motivate and develop teams in a fast-paced environment.
• Excellent organizational and communication skills.
• Flexible availability, including weekends and holidays.

Responsibilities

• Support the Executive Chef in overseeing all kitchen operations.
• Lead by example in delivering exceptional food quality, consistency and presentation.
• Ensure menu items are prepared according to recipes, specifications and brand standards.
• Foster a positive, high-performing kitchen culture with teamwork and accountability.
• Coach, mentor and develop line cooks and culinary team members.

Skills

Kitchen leadership

Food costing

Inventory management

Team development

Guest experience focus

Communication skills

Organizational skills

Job description

Sudden Sally, located in Hotel Canoe & Suites in Banff, is seeking a talented Sous Chef to elevate our elevated comfort food and brunch program. You will work closely with the Executive Chef to lead daily kitchen operations, inspire the culinary team, and ensure every dish reflects our quality and creativity.

The ideal candidate has prior Sous Chef or Junior Sous Chef experience, a strong grasp of kitchen operations, food costing and inventory management, and a passion for hospitality.