Junior Sous Chef

at  Basecamp Resorts

MTN House by Basecamp, Canmore
About Basecamp
Basecamp Properties is a rapidly growing chain of boutique hotels based in Canmore, Banff, Lake Louise & Kananaskis in Alberta and Revelstoke & Golden in British Columbia. We are an energetic team driven by our core values and providing our guests a home away from home. Basecamp resorts is the recipient Hotelier Magazine’s award for 2023 Regional Company of the year.
MTN House by Basecamp is our latest upscale property with 99 newly renovated hotel rooms, an elevated restaurant with a farm to table ethos, and Canmore’s first Nordic Spa (opening Summer 2024).

Why Work for Us?

• Group Benefits Plan
• Discounted employees rates at all Basecamp properties.
• Exclusive Friends and Family rates at all Basecamp properties
• Employee F&B discounts at our properties
• Quarterly Bonus payouts for all front-line employees
• Growth and advancement opportunities with Western Canada’s fastest growing hospitality company.

Position Overview
We are seeking a Junior Sous Chef that will supervise and coordinate activities of cooks and other workers engaged in preparing and cooking food. The Junior Sous Chef will follow direction of the Executive Chef and Sous Chef to maintain the highest standards of food quality, taste and production.
Shifts: Full-time permanent. Days, evenings, weekends. Option of working 4x 10hr shifts per week.
Wage: $24/hr + gratuity

Key Responsibilities

• Directly supervise 6-10 employees in the kitchens.
• Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
• Responsible for planning and daily operations in the absence of the sous chef and Executive Chef including, scheduling, order and other administrative duties as required.
• Execute service duties and develop and execute training initiatives and procedures for all culinary positions in accordance with Basecamp.
• Requisition supplies and ensure timely and accurate ordering.
• Implement daily and weekly cleaning checklists for stewards and cooks.
• Direct and establish daily operational procedures for employees in their daily responsibilities.
• Ensure that all employee assignments are completed.
• Assign and coordinate daily production and prep work for culinary staff to complete.
• Delegate opening and closing procedures and duties.
• Set strict guidelines for dry and perishable food storage within AHS regulations.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment, and supplies.
• Rectify deficiencies as needed.
• Maintain high levels of quality and consistency in all aspects of food production.
• Conduct safety training on lifting, emergency procedures, proper knife handling, etc.
• Train staff on consistent products, new recipes, specials, taste, presentation and hotel policies.
• Maintain a professional and positive attitude at all times and maintain composure under pressure.
• Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions.

Skills and Experience

• Minimum of 2 years previous experience in a similar role
• Food badge/certification for your district.
• Strong knowledge of Food hygiene and safety regulations.
• Ability to communicate with guests and other staff members.
• Ability to safely use kitchen equipment such stoves, ovens, combi ovens, mixers and other commercial equipment as required.
• Physically able to be on your feet for long periods of time.
• Strong leadership skills.
• Flexible working hours.
• Strong communication skills, both written and verbal
• Good interpersonal skills
• Good listening skills, with high levels of attention to detail.
• Ability to multitask

Requirements

• Reading, writing and oral proficiency in the English language.

At Basecamp Resorts, we are dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed to fostering diversity and inclusion and celebrate differences. If you require accommodations during the hiring process, please contact Gabrielle at careers@basecampresorts.com to discuss your needs confidentially

• Directly supervise 6-10 employees in the kitchens.
• Monitor performance of assigned staff and ensure that all procedures are completed to department standards.
• Responsible for planning and daily operations in the absence of the sous chef and Executive Chef including, scheduling, order and other administrative duties as required.
• Execute service duties and develop and execute training initiatives and procedures for all culinary positions in accordance with Basecamp.
• Requisition supplies and ensure timely and accurate ordering.
• Implement daily and weekly cleaning checklists for stewards and cooks.
• Direct and establish daily operational procedures for employees in their daily responsibilities.
• Ensure that all employee assignments are completed.
• Assign and coordinate daily production and prep work for culinary staff to complete.
• Delegate opening and closing procedures and duties.
• Set strict guidelines for dry and perishable food storage within AHS regulations.
• Inspect the cleanliness, sanitation, organization, and working condition of the service areas and workstations including all tools, equipment, and supplies.
• Rectify deficiencies as needed.
• Maintain high levels of quality and consistency in all aspects of food production.
• Conduct safety training on lifting, emergency procedures, proper knife handling, etc.
• Train staff on consistent products, new recipes, specials, taste, presentation and hotel policies.
• Maintain a professional and positive attitude at all times and maintain composure under pressure.
• Assist Executive Chef in updating recipes, plating instructions of all menu items, opening/closing procedures, and station set-ups.
• Cook and carve meats, and prepare dishes, such as sauces, during rush periods and for banquets and other social functions