SOUS CHEF

Banff Centre for Arts and Creativity aims to inspire everyone who attends our campus – artists, leaders, and thinkers – to unleash their creative potential.
We acknowledge, with deep respect and gratitude, our home on the side of Sacred Buffalo Guardian Mountain. In the spirit of respect and truth, we honour and acknowledge the Banff area, known as “Minhrpa” (translated in Stoney Nakoda as “the waterfalls”) and the Treaty 7 territory and oral practices of the Îyârhe Nakoda (Stoney Nakoda) – comprised of the Bearspaw, Chiniki, and Goodstoney Nation – as well as the Tsuut’ina First Nation and the Blackfoot Confederacy comprised of the Siksika, Piikani, Kainai. We acknowledge that this territory is home to the Shuswap Nations, Ktunaxa Nations, and Metis Nation of Alberta, Rockyview District 4. We acknowledge all Nations who live, work, and play here, help us steward this land, and honour and celebrate this place.

THE OPPORTUNITY

Banff Centre is seeking a creative and innovative Sous Chef to prepare inspired cuisine that melds tradition and innovation with local, sustainable, fresh and healthy ingredients using classical and modern cooking techniques; provide outstanding service to our guests; and ensure a high level of engagement within the culinary arts team.
The Sous Chef supports the Executive Chef in the day-to-day operations and will be responsible for leading teams, scheduling, controls, and coordinating food production operations across all outlets as well as for special events and private functions. Working with the Executive Chef, the Sous Chef will align the food service experience with the greater Banff Centre mandate of developing high-performing professionals. The successful candidate is self-driven and seeks to influence the culinary industry through their positive actions during their tenure at Banff Centre.

SPECIFIC ACCOUNTABILITIES

Reporting to the Executive Chef, below are some key accountabilities:

• Ensuring high professional standards and quality, with the goal of client satisfaction, the Sous-Chef oversees all aspects of buffet and plated meal food preparation including:
• ensuring elegant and professional presentation of food
• ensuring exquisite taste of prepared food
• responding to special needs including last minute notifications by clients’ of allergies
• prompt timeliness of food preparation
• Assists the Executive Chef in all aspects of the kitchen production including: recommending the daily menu, determining amount of food items to be requisitioned and recommending ways of improving the food services capacity at Banff Centre.
• Ensures that health and safety, cleanliness and sanitations standards are followed by the culinary team.
• Ensures food preparation and food service results in minimum food wastage or spoilage and maximum profitability.
• Provides guidance, training and mentorship to the culinary team in all aspect of food preparation, food service, customer service and health and safety.

QUALIFICATION AND EDUCATIONAL REQUIREMENTS

• A minimum of 6 years’ experience in a high volume restaurant or hotel with emphasis on buffet, à la carte, production and room service experience is required
• A Red Seal or Journeyman trade certificate or equivalent is required
• Experience leading a team within a unionized environment is considered an asset
• Certified Chef de Cuisine certification considered an asset

SPECIAL REQUIREMENTS

• Due to the nature of the job, this position requires the candidate to be available to work a flexible, irregular schedule and weekends.

Please refer the Job description for details