Sous Chef at Westmont Hospitality Group

Whistler, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

08 Aug, 26

Salary

70000.0

Posted On

10 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Butchery, Inventory Control, Scheduling, Food Costing, Administrative Skills, Computer Skills, Communication Skills, Mentoring, Training, Leadership, Menu Development, Food Safety, Expediting, Procurement, Staff Supervision

Industry

Hospitality

Description

WHY WORK FOR HILTON WHISTLER RESORT & SPA? At Hilton Whistler Resort & Spa we’re passionate about creating exceptional guest experiences. Not just through outstanding service, but by creating heartfelt experiences that guests will remember long after their stay. We believe that when our team members thrive, so does our hospitality. That’s why we foster a workplace where growth, inclusion and recognition are a part of everyday life. Join a team where your passion for the culinary arts is valued, your ideas are heard, and your career can flourish. As a Sous Chef, you will receive the following benefits: * Staff Accommodation * Life & Leisure Program – Incentive paid out every day that you work! * Gratuities in addition to salary wage * Extended Health Benefit Plan * Retirement Savings Programs * Complimentary Meals * Free On-Site Staff Parking * 50% Discount at Cinnamon Bear Restaurant * Participate in Hilton’s Team Member Travel Program * Educational Assistance Program - Take courses that will assist with your career development SOUS CHEF PURPOSE As a Sous Chef, you’ll play a key leadership role in the daily operation of our kitchen. You will oversee all aspects of food production and service, ensure effective training, and uphold high standards in food preparation, presentation, safety, and storage. You’ll also contribute to inventory and ordering processes to support a consistent, efficient, and inspiring kitchen environment. WHAT YOU BRING TO THE TABLE Experience: 7+ years in the culinary industry, with at least 3 years in fine dining, banquets and buffet experience. Read Seal or equivalent certification preferred. Food Safe level 2 certificate required and first aid certificate an asset. Skills: Expert in butchery, inventory control, scheduling, and food costing. Strong administrative, computer and communication skills. Leadership: Proven ability to mentor, train, and lead a high-performance culinary team with confidence and integrity. Creativity & Passion: Driven to deliver exceptional cuisine and continuously innovate with new culinary techniques. Professionalism: Punctual, well-presented, and committed to maintaining a clean, safe and organized kitchen environment. PRIMARY DUTIES 1. Directly supervise kitchen staff and assume full responsibility for the restaurant kitchen in the absence of the Executive Chef. 2. Develop a sophisticated, unique, and efficient menu for the Restaurant and Bar, ensuring that cooking methods, garnishes, and portion sizes align with standardized recipes. 3. Ensure daily cleaning and organization of service coolers, with proper stock rotation and usage. 4. Collaborate with the Executive Chef on menu planning, developing ideas to enhance guest satisfaction and drive sales, including daily and weekly specials. 5. Assist in the training and ongoing professional development of all kitchen staff. 6. Maintain high standards of food quality, cost control, visual appeal, flavor, and food safety. 7. Ensure optimal staffing levels to support productivity and maintain quality standards; assist in managing food and labor costs to maximize profitability. 8. Communicate with maintenance department regarding repair and upkeep of the kitchen and its equipment. 9. Coordinate with the maintenance department to address kitchen equipment repairs and general upkeep. 10. Assist in securing kitchen assets, including equipment, food, and supply inventories. 11. Brief Restaurant and Bar service staff on daily specials and relevant menu changes. 12. Expedite food orders during peak service hours. 13. Support food procurement, delivery, and storage processes. Prepare daily requisitions for food and liquor by 9:00 a.m. for morning shifts and 3:00 p.m. for evening shifts. 14. Report guest complaints to the Executive Chef and assist in their resolution. 15. Check mise en place before service, inspecting items on the line to ensure adherence to quality and presentation standards. 16. Contribute ideas for future goals, operational improvements, and personnel management to the Executive Chef. 17. Enforce company grooming standards among all kitchen team members. 18. Adhere to all company policies and procedures and work in compliance with health and safety regulations. 19. Perform other job-related duties as assigned by the Executive Chef or management. In our commitment to provide a selection process and work environment that is inclusive and barrier free, accommodation will be provided in accordance with the Canadian Human Rights Code. Any special accommodation needs required in order to allow you to participate in the hiring and employment process to your full potential can be arranged in advance by contacting the Hiring Manager to arrange reasonable and appropriate accommodation.

Responsibilities

The Sous Chef leads daily kitchen operations, overseeing food production, service, and staff training to maintain high quality and safety standards. They collaborate with the Executive Chef on menu planning and manage operational costs and inventory.