Sous Chef at The Lake Louise Ski Area Ltd

Lake Louise, Alberta, Canada -

Full Time

Start Date

Immediate

Expiry Date

27 Jun, 26

Salary

0.0

Posted On

29 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Supervision, Training, Departmental Development, Employee Coaching, Performance Appraisals, Disciplinary Action, Health and Safety Compliance, Food Handling Guidelines, Kitchen Operations Management, Staff Supervision, Menu Development, Product Ordering, Staff Scheduling, Communication, Leadership, Problem-Solving

Industry

Recreational Facilities

Description

Come work with us in Lake Louise. Live, Work, Play surrounded by awe-inspiring views! The Lake Louise Ski Resort is a world-class ski area nestled in the heart of the Canadian Rockies. We are a year-round operation in the tourism industry, operating as a ski resort in the winter months and as a sightseeing gondola in the summer months. Whether you want to work indoors or outdoors, no day will ever be the same. As an employee you can expect a great working environment, employee benefits, competitive wages and the experience of a lifetime. At present some of our Winter Employee Perks include: * LLSR lift pass (valued at approx. $1,600) * Reciprocal discounts with other Ski Resorts * Free group lessons and discounted private lessons through snow school * Free employee transportation from Lake Louise, Banff and Canmore * Food and Beverage discounts at designated cafeterias and restaurants * Friend and Family discounted day passes * Retail, Rental and Repair discounts * Staff rates at Skoki Backcountry Lodge * Complimentary tea, coffee and hot chocolate at designated cafeterias when you provide your own reusable mug * Employee recognition programs * Long Service Award programs * Opportunity for educational growth and development * Optional subsidized staff housing for full-time employees located in the village of Lake Louise * Awesome Staff events, activities, and team building events throughout the season * RRSP matching contribution depending on length of service * Extended health care plan depending on length of service * Year-round employees may be eligible for spousal and family passes Job Description: The Sous Chef will be required to supervise 20+ kitchen staff, provide a ‘hands on’ approach when training and assist with departmental development and growth through employee coaching, performance appraisals, and disciplinary action. The successful candidate will ensure the kitchen staff comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times. Job Responsibilities: * Work closely with the Executive Chef in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved * Supervise and train specialist chefs, cooks and other kitchen staff in a high-volume, multi-outlet environment * Maintain on-going training and development of kitchen employees, through performance reviews, coaching and corrective action as required * Provide a ‘hands on’ approach when demonstrating new cooking techniques and correct equipment usage, cleaning, and maintenance to staff * Ensure proper staffing and scheduling in accordance with productivity guidelines * Able to effectively work with employees in both back of house and front of house positions sensitively, tactfully, diplomatically, and professionally * Maintain and enhance food products through creative menu development, presentation and promotion * Ensure a high standard of consistency and quality products and services while adhering to financial targets * Order products and supplies from respective suppliers for all food outlets * Inspect grooming and attire of staff; rectify inadequacies as required * Adhere to LLSA company policies and procedures * Comply with other duties as assigned Job Requirements/Qualifications: * Minimum of 3-4 years supervisory experience in the culinary field required * Red Seal or equivalent professional designation required * HACCP and food safety certified * Extensive knowledge of food handling and sanitation standards * Demonstrated ability to teach, coach and manage a team of 20+ kitchen staff * Demonstrated experience in fine dining, buffet and après style cuisine required * Demonstrated culinary experience in international and domestic cuisine required * Demonstrated creativity in menu development and concept required * Proven financial management skills * Computer skills required * Possess strong coaching, communication & interpersonal skills * Ability to work well under pressure and for long hours in a fast-paced environment * Ability to work cohesively as part of a team and ability to build teams * Highly organized & detail-oriented * Must have strong leadership & problem-solving skills * Complete other tasks as assigned * Valid Driver’s License an asset * A Police Background Check from your home country or province will be required upon commencement of employment Work Schedule: 5 Days On / 2 Days Off – Business level dependent Dress Code: Kitchen uniform (jacket and pants) which will be provided Employee to provide non-slip grease resistant footwear in accordance with appearance policy

Responsibilities

The Sous Chef will lead and manage daily kitchen operations alongside the Executive Chef, ensuring high service levels and guest satisfaction while supervising and training kitchen staff across multiple outlets. Responsibilities include hands-on training, maintaining quality standards, creative menu development, ordering supplies, and ensuring compliance with all health and safety regulations.