Sous Chef

Westmont Hospitality Group • Whistler, BC

6d • Onsite

About The Position

As a Sous Chef, you’ll play a key leadership role in the daily operation of our kitchen. You will oversee all aspects of food production and service, ensure effective training, and uphold high standards in food preparation, presentation, safety, and storage. You’ll also contribute to inventory and ordering processes to support a consistent, efficient, and inspiring kitchen environment.

Requirements

• 7+ years in the culinary industry
• At least 3 years in fine dining, banquets and buffet experience
• Food Safe level 2 certificate required
• Expert in butchery, inventory control, scheduling, and food costing
• Strong administrative, computer and communication skills
• Proven ability to mentor, train, and lead a high-performance culinary team with confidence and integrity
• Driven to deliver exceptional cuisine and continuously innovate with new culinary techniques
• Punctual, well-presented, and committed to maintaining a clean, safe and organized kitchen environment

Nice To Haves

• Read Seal or equivalent certification preferred
• First aid certificate an asset

Responsibilities

• Directly supervise kitchen staff and assume full responsibility for the restaurant kitchen in the absence of the Executive Chef.
• Develop a sophisticated, unique, and efficient menu for the Restaurant and Bar, ensuring that cooking methods, garnishes, and portion sizes align with standardized recipes.
• Ensure daily cleaning and organization of service coolers, with proper stock rotation and usage.
• Collaborate with the Executive Chef on menu planning, developing ideas to enhance guest satisfaction and drive sales, including daily and weekly specials.
• Assist in the training and ongoing professional development of all kitchen staff.
• Maintain high standards of food quality, cost control, visual appeal, flavor, and food safety.
• Ensure optimal staffing levels to support productivity and maintain quality standards; assist in managing food and labor costs to maximize profitability.
• Communicate with maintenance department regarding repair and upkeep of the kitchen and its equipment.
• Coordinate with the maintenance department to address kitchen equipment repairs and general upkeep.
• Assist in securing kitchen assets, including equipment, food, and supply inventories.
• Brief Restaurant and Bar service staff on daily specials and relevant menu changes.
• Expedite food orders during peak service hours.
• Support food procurement, delivery, and storage processes. Prepare daily requisitions for food and liquor by 9:00 a.m. for morning shifts and 3:00 p.m. for evening shifts.
• Report guest complaints to the Executive Chef and assist in their resolution.
• Check mise en place before service, inspecting items on the line to ensure adherence to quality and presentation standards.
• Contribute ideas for future goals, operational improvements, and personnel management to the Executive Chef.
• Enforce company grooming standards among all kitchen team members.
• Adhere to all company policies and procedures and work in compliance with health and safety regulations.
• Perform other job-related duties as assigned by the Executive Chef or management.

Benefits

• Staff Accommodation
• Life & Leisure Program – Incentive paid out every day that you work!
• Gratuities in addition to salary wage
• Extended Health Benefit Plan
• Retirement Savings Programs
• Complimentary Meals
• Free On-Site Staff Parking
• 50% Discount at Cinnamon Bear Restaurant
• Participate in Hilton’s Team Member Travel Program
• Educational Assistance Program - Take courses that will assist with your career development

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED