Executive Sous Chef

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, operating as a ski resort in the winter months and as a wildlife interpretive centre and 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. $1,500)
• Reciprocal discounts with other Ski Resorts
• Free group lessons and discounted private lessons through snow school
• Free LLSR recreational opportunities including guided snowshoe tours and tubing
• 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
• 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
• Employee discounts at Lake Louise Ski Area Daycare, eligibility criteria apply

Job Description:

The Executive Sous Chef is responsible for assisting the Executive Chef with the overall culinary operation.

Working closely with the Executive Chef, the Executive Sous Chef will require a high level of adaptability and play an integral role in defining the company's culinary direction within a dynamic work environment.

Job Responsibilities:

• Assist in the management of day-to-day operations in numerous restaurants and catering facilities
• Accomplish positive staff results by communicating job expectations; planning, enforcing policies, developing and coordinating procedures, and productivity standards.
• Assist the Executive Chef in accomplishing financial objectives and strategic goals by forecasting requirements; providing accurate inventories; analyzing variances and initiating corrective actions.
• Assist in the procurement of operating supplies, equipment, and contracting with third-party vendors for essential services when required
• Assist with the logistics of moving equipment and products to various locations around the mountain and lodges
• Assist with the processing of Bi-weekly payroll and contribute to the preparation of budgets and strategic plans to achieve goals
• Provide a "hands on" approach to the training and leadership of Sous chefs and Chef De Parties in a multi-outlet environment
• Assist with menu costing and developing and updating departmental guidelines and procedures
• Aid the Executive Chef in ordering and inventory of food products, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests' expectations are exceeded.
• Demonstrate a positive attitude to motivate and encourage good team morale.
• Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with.
• Provide supervision of food preparation, assign activities and prepare weekly staff schedules whilst monitoring staffing levels in conjunction with determined budgets.
• Ensure Culinary staff are in uniform and adhering to the company's appearance policy
• Meet with the Executive Chef on a daily and required basis as the Executive Chef determines necessary to discuss any operational aspects of the kitchen.

Job Requirements/Qualifications:

• Red seal or equivalent professional designation preferred
• Minimum 1 year commitment to the role
• Minimum 5 years of professional culinary leadership experience
• Fair and firm management abilities with high influencing skills.
• Strong administration skills.
• Creative and innovative.
• A hands-on approach to all operational aspects.
• Excellent communication skills and computer skills.
• Strong Initiative and Self-motivated.
• Excellent training and coaching skills.
• Software literacy of Gordon Food Services.
• Food safety certified with extensive knowledge of food handling and sanitation standards
• A Police Background Check from your home country or province will be required upon commencement of employment

Dress Code:

Kitchen uniform (jacket and pants) which will be provided

Employee to provide non-slip grease resistant footwear in accordance with appearance policy