Sous Chef

Red Mountain Resort•Rossland, BC

13d•CA$50,000 - CA$52,000•Onsite

About The Position

RED Mountain Resort is hiring a Sous Chef! If you are a seasoned culinary professional passionate about high-quality food, leading a team, and creating exceptional guest experiences, this is your opportunity to join a world-class resort that values creativity, collaboration, and operational excellence. As a Sous Chef at RED Mountain, you will oversee food preparation, supervise culinary team members, ensure consistency in production, and uphold the highest standards of quality and safety.

Requirements

5–7 years of culinary experience, preferably in restaurants, hotels, or resorts.
High-volume service, production, and banquet experience preferred.
Food Safe Level 1 Certification.
Well-rounded understanding of kitchen operations and culinary techniques.
Strong leadership, organization, and time management skills.
Ability to respond to varying business volumes with professionalism.
Physically capable of lifting up to 75 lbs. and working in a fast-paced environment.
Collaborative attitude and commitment to mentoring and developing culinary staff.

Responsibilities

Assist in building, training, and holding the culinary team accountable to standard recipes and procedures.
Ensure quality, quantity, and consistency of all food production.
Order food through approved vendors and assist in monthly inventory counts.
Inspect all food products during cooking and delivery; maintain accurate portion control.
Supervise culinary team members during shifts and in the Chef’s absence.
Ensure kitchen is up to department standards, including opening and closing procedures.
Monitor health and safety compliance, including temperature checks, cooling logs, and equipment maintenance.
Prepare and deliver high-quality food products in a timely manner, adhering to established service timelines: Breakfast: 5–7 min, Lunch: 10–15 min, Dinner: 12–17 min.
Handle special requests, dietary requirements, and large group orders accurately.
Engage the team in creating daily specials, menu items, and tastings; record feedback and document plating guides.
Maintain operational communication across all F&B outlets and teams.