Sous Chef, Forest Park Hotel

Leading our kitchen team and crafting food items to fuel our guests in their exploration of the park!

The starting salary for this position is dependent on experience.

This is full-time, regular position beginning March 10, 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 Head Chef.

• Acts with integrity, honesty and knowledge that promotes the culture, values and missions of Pursuit
• Inspirationally lead, train and coach culinary team
• Works hands on with culinary team to deliver unforgettable experiences
• Supervise / coordinate the preparation and execution of the menu ensuring consistent quality, technique, and presentation
• Provide culinary instruction and demonstration of culinary techniques
• Conduct ordering following budgets and volume forecasting
• Select and develop standardized recipes to ensure consistent quality
• Maintain/audit presentation technique and quality standards
• Coordinator with Head Chef to ensure all equipment follows proper repair, maintenance, and preventative maintenance schedules
• Ensure all Health & Safety protocols are adhered to as per Alberta Health Services guidelines
• Work with Head Chef on all special catering events
• Assist the Head Chef with performance management/ employee reviews and seasonal hiring
• Meet or exceed forecasted COGS and budgeted Labour / Revenue Expenses
• Work within inventory control systems to provide daily updates and ensure accuracy
• Create & review schedules daily; work collaboratively with the FOH / Restaurant Manager
• Act with integrity, honesty, and knowledge that promotes Pursuit pillars of brand policies and service standards
• Flexible to work any hours
• Other duties as assigned

• Journeyman's Red Seal preferred, or equivalent
• Minimum 2-3 years supervisory experience in high volume food service and restaurant operations
• Ability to manage in a diverse environment with focus on customer service
• Experience in demonstration cooking
• Experienced and proficient in the latest sanitation and HACCP standards.
• Strong background in high volume/production kitchens/ Banquets
• Ability to control cost - food and labor under the guidance of senior chefs
• Proven leadership experience and the ability to develop these skills further
• 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
• To honour our commitment to be "Always Honest" all employees must consent to a criminal record check
• Adhere to the Pursuit grooming policy
• Standard First-Aid and food safety or higher an asset