Sous Chef - Winter 26/27

Big White Ski Resort Ltd; Kelowna; On-site; CAD 40,000 - 60,000; Full time

Job summary

Big White Ski Resort Ltd in Kelowna is seeking a qualified individual to assist the Head Chef in managing kitchen operations. Responsibilities include supervising kitchen staff, maintaining high standards of sanitation, and ensuring food quality.

The ideal candidate has a culinary certificate and 3-5 years of experience in a high volume kitchen. This role requires flexibility and effective communication with the culinary team.

Qualifications

• 3-5 years of experience in a high volume kitchen or similar role.
• Ability to read, understand, and enforce safety procedures.
• Skill in cooking and preparing a variety of food.

Responsibilities

• Assist the Head Chef with all kitchen operations and management tasks.
• Supervise the work of cooks and kitchen employees.
• Maintain high standards of sanitation and cleanliness.

Skills

Kitchen operations management

Supervision of kitchen staff

Food inventory management

Sanitation and safety procedures

Mentorship of kitchen apprentices

Team collaboration

Education

Certificate from Culinary Institute

Tools

Kitchen equipment management

Job description

Location

Big White Ski Resort, Kelowna, BC V1P1P3, CAN

Responsibilities

• Directly assisting the Head Chef with all kitchen operations and management tasks
• Supervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct
• Conducting regular physical inventories of food supplies, and assessing projected needs
• Ensuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times
• Establishing controls to minimize food and supply waste and theft
• Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Consulting with the Head Chef about food production aspects of special events being planned
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluating food products to ensure that quality standards are consistently attained
• Maintaining an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers at all times
• Attending all staff meetings
• Endeavoring to surpass guest expectations
• Ensuring to never say no to a guest request without offering an alternative
• Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
• Being flexible with days/hours worked in regard to business levels etc.

Qualifications

• Certificate of Completion or Journeyman papers from an approved Culinary Institute
• 3-5 years experience in a high volume operation or similar role
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Organizing and coordinating skills
• Ability to read, understand, follow, and enforce safety procedures
• Knowledge of planning and scheduling techniques
• Ability to plan work schedules and assign duties; ability to provide or arrange for training
• Ability to develop and test recipes and/or techniques for food preparation/presentation
• Mentoring apprentices and other kitchen staff
• Skill in cooking and preparing a variety of food
• Ability to work in a Team environment
• Must be able to stand and exert well-paced mobility for up to 4 hours in length
• Ability to lift 11kg (25lbs) regularly
• Must be able to push and pull equipment of various sizes and weights
• Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
• Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity