Executive Sous Chef

Northland Properties•North Vancouver, BC

30d•CA$85,000 - CA$95,000•Onsite

About The Position

As Vancouver’s premier attraction, this role offers rewarding and memorable experiences within a challenging and cooperative environment. The company fosters a professional atmosphere with fantastic growth opportunities, unlimited outdoor recreation, an inspiring setting, and unique employee privileges. They are seeking new team members who embody core values focused on people, connection, growth, and challenge, promoting a work environment where diversity is valued, quality of life is enhanced, and individual aspirations are fulfilled. Applicants who thrive in a positive environment where service excellence is top priority are encouraged to apply. This role is for a systems-oriented culinary leader with a proven track record of building training frameworks, developing high-performing teams, and creating operational consistency across multiple venues. The ideal candidate brings a passion for mentorship, process improvement, and culinary excellence, possessing the leadership presence and business acumen required to support one of British Columbia's premier resort food and beverage operations.

Requirements

Secondary school diploma required.
Red Seal Certification required.
Minimum 5–7 years of progressive culinary leadership experience, including at least 2–3 years in a Senior Sous Chef or Executive Sous Chef role within a multi-outlet resort, hotel, or high-volume food and beverage environment.
Proven experience implementing culinary systems, standardized operating procedures, training platforms, and performance management programs.
Demonstrated success leading large, diverse culinary teams while fostering a culture of accountability, training, and engagement.
Strong financial acumen with experience managing food cost, labour cost, inventory controls, budgeting, and forecasting.
Exceptional coaching, mentoring, and leadership abilities with a passion for developing future culinary leaders.
Experience supporting banquet, catering, restaurant, and high-volume food service operations.
Strong organizational, communication, and project management skills.
Advanced knowledge of food safety, sanitation, and Vancouver Coastal Health regulations.
Food Safe Level 2 certification required.
Ability to thrive in a fast-paced, seasonal resort environment while balancing multiple priorities and operational demands.

Nice To Haves

Certified Chef de Cuisine (CCC) designation considered a strong asset.

Responsibilities

Partner with the Executive Chef to lead all culinary operations across Casual Dining, Altitudes Bistro, The Observatory, Banquet & Events, and seasonal food and beverage activations.
Drive the implementation, standardization, and continuous improvement of kitchen systems, recipes, operating procedures, production guides, training programs, and quality assurance processes across all culinary venues.
Lead, mentor, and develop Sous Chefs, Chef de Parties, Cooks, and Stewarding teams through structured coaching, performance management, succession planning, and skills development programs.
Create and maintain comprehensive onboarding and training programs, ensuring all culinary team members are fully trained on operational standards, food safety requirements, recipes, and guest service expectations.
Champion a culture of accountability, engagement, continuous learning, and operational excellence aligned with Grouse Mountain’s values and service philosophy.
Oversee daily kitchen operations, ensuring consistency in food quality, presentation, execution, and guest satisfaction across all outlets.
Support the development, costing, implementation, and ongoing optimization of menus, seasonal features, banquet offerings, and special event programs.
Monitor food, labour, and operating costs while identifying opportunities to improve profitability, productivity, and operational efficiency.
Develop and manage labour forecasts, scheduling strategies, and staffing plans based on business levels, seasonality, events, and operational requirements.
Establish and maintain inventory control systems, product ordering procedures, waste management initiatives, and food cost controls.
Ensure proper organization, rotation, storage, and handling of all food products in accordance with Food Safe and Vancouver Coastal Health standards.
Monitor and maintain Food Safe, sanitation, and workplace safety programs, ensuring compliance with all regulatory requirements.
Foster strong communication and collaboration with Front-of-House leaders to deliver exceptional guest experiences and seamless event execution.
Conduct performance reviews, coaching conversations, and development planning for culinary team members.
Support recruitment, interviewing, hiring, onboarding, and retention initiatives to build a high-performing culinary team.
Oversee the condition, maintenance, and replacement planning of kitchen equipment, smallwares, banquet equipment, china, and serving ware.
Participate in budget planning, capital project evaluations, and operational improvement initiatives.
Lead by example through professional conduct, culinary excellence, and visible leadership presence.
Perform other duties as assigned by the Executive Chef and Director of Food & Beverage.
Provide direction and leadership to our Sous Chefs, Chef de Parties and the wider kitchen team.

Benefits

Free Seasonal Access Pass
Discounts at the resort’s restaurants, retail, and rental outlets
Referral Bonus Program
Public Transit subsidies
Free or discounted lift tickets at many other resorts (winter/summer)
Access to free Employee and Family Assistance Program
Excellent training and professional development
Northland Properties friends and family discounts program including hotels, restaurants and recreation
Health Insurance
Medical Insurance
Dental Insurance
Vision Insurance
RRSP matching after 6 months of service
Free access pass for dependants