Junior Sous Chef - Summer 2026

Sunshine Village Corporation•Banff, AB

2d•Onsite

About The Position

Junior Sous Chefs provide outstanding experiences for our guests by helping to plan and direct food preparation, ensuring quality and variety meets need and expectations. This role also handles some administrative duties. The Junior Sous Chef reports to the Sous Chef, working closely with the entire F&B Back of House team. The primary function of this role is continuous oversight of the day-to-day, back of house operations in the Jr Sous Chef’s assigned outlet. Responsibilities include leading the culinary team by example, being able to carry out all tasks as employees supervised, as and when needed, including expediting and participating in all food preparation.

Requirements

Experience as a cook in a fast-paced food service (2-5 years preferred in a similar environment).
Food handling certification is required. Candidates must provide proof of valid certification upon hiring or complete an employer-provided course to meet this requirement.
Good computer knowledge (MS WORD and Excel), company HRIS systems.
Strong communication & organization skills.
Positive, friendly attitude.
Calm under pressure and patient, able to exercise good decision making.
Communicate effectively in English, both written and verbally.
Maintain professional conduct when in uniform, on or off-duty, and online.
Effectively provide training, support, and assistance to coworkers.
Attend and actively participate in meetings and training.
Must be neat, punctual, and dependable.

Nice To Haves

Experience in menu costing, menu planning, analytics.
Applicable food handling permits are a benefit (not requirement).

Responsibilities

Continuous oversight of the day-to-day, back of house operations in the Jr Sous Chef’s assigned outlet.
Leading the culinary team by example, being able to carry out all tasks as employees supervised, as and when needed, including expediting and participating in all food preparation.
Ensuring that all food service standards, health and safety regulations, and quality controls are consistently upheld.
Routine inspections of all areas of responsibility, responding to needs, and directing corrective actions, when required.
Promoting a safe and healthy environment.
Training on, compliance with, and planning and organizing food preparation plans.
Ensuring taste, temperature, and visual appeal for guest satisfaction.
Scheduling staff and assigning them to the correct locations.
Assisting in overseeing daily purchasing, receiving, food transfers, HACCP Program and Quick Check.
Proper recording of logs and temperatures.
Maintaining the cleanliness of the kitchen, fridge, and freezers.
Managing the training and development of back of house employees.
Timely and accurate incident and deficiencies reporting.
Resolving issues and engaging with Management on recommendations and progress reports of outlet.