Sous Chef, Brazen

Your daily pursuit is preparing flavorful dishes that fuel our guests' adventures, using fresh, local ingredients to bring a taste of the region to every plate!

The starting salary for this role is dependent on experience.

This job is posted as part of our seasonal hiring for Spring/Summer, 2025.

• Join an inclusive, global team and make life-long connections.

• Enjoy free access to Pursuit attractions and 50% off for friends.

• Get discounts on hotel stays, dining, and retail.

• Access subsidized mental health and wellness resources.

The Sous Chef leads and inspires the kitchen team whilst supervising food preparation as well as coordinating the daily tasks within the kitchen based on the direction of Executive Chef and Executive Sous Chef.

• Acts with integrity, honesty and knowledge that promotes the culture, values and missions of Pursuit
• Inspirationally lead and train kitchen personal
• Works hands on with culinary team to deliver unforgettable experiences
• Supervise / coordinate the preparation and cooking of foods
• Provide culinary instruction and demonstration of culinary techniques
• Order to forecasted volumes and specify budgets
• Select and develop standardized recipes to ensure consistent quality
• Maintain/audit presentation technique and quality standards
• Operate a robust repair and maintenance schedule for kitchen equipment
• Ensure all Health and Safety protocols are being adhered to as per AHS guidelines
• Oversee special catering events
• Assist the Executive Sous Chef with performance management/ reviews and seasonal staffing levels
• Meet or exceed forecasted/budgeted COGS/LTR and operational budgets (expenses)
• Works within inventory control systems including daily updates to ensure accuracy
• Complies with Pursuit Branded policies and procedures
• Follows Pursuit pillars of employment and service
• Comfortable guest facing and tableside interactions
• Flexible to work in various locations

• Journeyman's Red Seal preferred, or equivalent
• 3-5 years' management experience in a high-volume food service and restaurant operation
• Experience in demonstration cooking
• Experience in menu writing, development and costing
• Strong background in high volume/production kitchens/ Banquets
• Ability to manage in a diverse environment with focus on customer service
• Experienced and proficient in the latest sanitation and HACCP standards
• Ability to control operating costs - labour and food
• Computer literacy is essential
• Being an effective administrator through inventory programs
• Highly organized with the ability to create consistency without compromising creativity
• Comfortable working on your feet for extended periods of time
• Adhere to the Pursuit grooming policy
• Standard first-aid or higher is an asset