Executive Sous Chef, Columbia Icefield
What will be your daily pursuit?
Working closely with the Executive Chef, our Executive Sous Chef will bring the dining experience to life by managing all dining operations, driving financial success, and building great teams. They delight and uplift customers through a human connection and building great teams through mentorship and positive interactions. They enjoy being able to achieve these aspirations autonomously, while leveraging our world class brand and business practices.
What will your compensation be?
The starting salary for this position is dependent on experience.
When does this adventure begin?
This job is posted as part of our seasonal hiring for Spring/Summer, 2025.
What perks can you expect?
- $19.00 per day housing and meals (based on double occupancy)
- Refer a friend to the team and earn a $250 referral bonus!
- 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.
What will you do in this job?
An Executive Sous Chef is the lead supervisor of all food preparation while coordinating the work of Sous Chefs, Cooks and Dishwashers. Responsibilities include but are not limited to;
- Scheduling
- Order amalgamation from various kitchens/lines of business
- Performance management and appraisals
- Recipe and labor costing
- Working with the Food and Beverage Coordinator to ensure accuracy of all ordering and documentation
- Working with FOH managers in conjunction with the Executive Chef
- Taking over kitchen and office duties when the Executive Chef is absent
- Pulling sales reports to better understand areas of improvement and make necessary adjustments
- Supervises the training of Sous Chefs
- Researches, recommends, and implements new policies and procedures relating to food preparation
- Reports all maintenance and repair needs to Executive Chef
- Filters all BOH staff challenges/requests through to the Executive Chef
- Supervises, expedites, and participates in food preparation, in accordance with standards of quality, quantity, taste and presentation
- Checks food for taste, temperature, and visual appeal
- Supervises the presentation and return of food
- Stores food items in refrigeration boxes to prevent contamination
- Ensures the satisfaction of guest requests for special food items
- Supervises the creation of attractive food displays
- Other duties as assigned
What skills and experience do you need for this job?
- Must get excited at the idea of living and working in a remote (yet very social) environment
- Minimum 3+ years management experience in high volume food service and restaurant operations
- 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 cost - food and labor
- Computer literacy, including word processing
- Proven leadership experience
- Organizational skills and ability to implement culinary program and brand development
- Comfortable working on your feet for extended periods of time
- Must meet the Organization grooming and appearance standards
- To honour our commitment to be "Always Honest" all employees must consent to a criminal record check
- Standard First-Aid or higher an asset