Sous Chef

Department: Food and Beverage, various outlets

Reporting to:  Executive Chef

Start Date: Various Start Dates, late October, late November, early December and early January (weather dependent)

Salary: DOE

Accommodation: Discretionary


Sous Chefs provide and outstanding experience for our guests by planning and directing food preparation in our kitchens.  They are responsible for ensuring the quality and variety meets the standards of our resort as well as the needs and expectation of our guests. Food preparation, administrative duties, and supervision are integral parts of this position. This is a physically demanding position that requires manual labour and standing for long periods of time.


Essential Functions

  • Provide excellent guest service
  • Creates and writes menus and recommendations with/for the Executive Chef; Set short term goals for food preparation and presentation including cost control procedures
  • Supervise training and compliance for various phases of food preparation
  • Supervise, expedite and participate in assigned food preparation, in accordance with standards of quality, quantity, taste and presentation. Check for taste, temperature and visual appeal; ensure guest satisfaction
  • Review function contracts and forecast sheets; Liaise with other departments as needed
  • Review recipe cards; introduce and test new items
  • Oversee daily purchasing, receiving, food transfers, HACCP Program and Quick Check System compliance
  • Other duties as assigned



  • Passion for providing outstanding guest service
  • Red Seal certified
  • Culinary Degree with 5 years cooking experience, preferably in high-volume operation
  • Prior experience managing staff
  • Strong communication, time management, interpersonal and multi-tasking skills
  • Excellent computer knowledge including  payroll systems
  • Experience with inventory ordering is an asset
  • HACCP and WHMIS training is an asset