Sous Chef

RSMI-JTAC•Jasper, AB

36d•Hybrid

About The Position

Under the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They assist the Chef in the daily food service operation and help ensure consistent, high-quality food production and guest satisfaction. The Sous Chef should expect to be working primarily indoors in a kitchen environment with occasional outdoor work. This is a full-time seasonal role. Alberta Employment Standards regarding probationary periods apply.

Requirements

A minimum of 4 years experience in a supervisory or leadership role
Highly developed interpersonal, communication, and customer service skills
Strong attention to detail and ability to lead and coach others
Knowledge of food service operations and health and safety procedures
Ability to work under pressure in a fast-paced and high-volume environment while maintaining organization and efficiency
Ability to manage and maintain proper food levels and oversee labour productivity
Ensure consistency in food preparation and presentation
Must be able to lift up to 15 kilograms and push up to 50 kilograms
Ability to work in varying temperatures throughout the day (both indoor and outdoor environments)
Ability to ski or snowboard blue runs
Professional deportment with excellent customer service skills; experience working with guests and collaborating effectively with co-workers
Cheerful, outgoing personality; demonstrated ability to remain composed in highly stressful situations
Strong team member with the ability to take direction and provide direction when required
Motivated and observant; able to identify tasks and complete them proactively without direction
Self-aware; able to identify strengths and gaps in own abilities and training
Able to apply training and prior experience to problem-solve effectively

Responsibilities

Adhere to Alberta safe food handling guidelines while maintaining a clean and safe workspace, including daily temperature recordkeeping
Prepare and cook menu items to established standards
Assist in coaching and supporting cooks in food preparation and kitchen procedures
Track inventory of food and perform daily food requisitions
Assist in scheduling kitchen staff
Implement and maintain the weekly sanitation checklist
Assist the Chef with receiving food and supply deliveries
Attend professional development training sessions as required and scheduled
Ensure consistency in food quality, presentation, and portioning
Support smooth kitchen operations during peak service periods
Perform additional duties as required
Work in a safe and efficient manner and proactively identify and report any safety concerns that could impact staff or guests
Ensure all opening and closing procedures are followed and completed daily in the chalets
Maintain a strong guest-focused and team-oriented approach in all aspects of work
Respect and adhere to the company’s policies and procedures as set in the Corporate Policies, Employee Handbook and other Training Manuals