Sous Chef - Lodge at Arrow Lake

Alterra • CMH - British Columbia (Pacific), BC

13d • Onsite

About The Position

The Sous Chef requires an in-depth knowledge of restaurant best practices and cooking methods. A passion for creative and high-end casual dining in a pub style setting is a must, as well as the confidence and skill to create quality, innovative dining entrees for our evening specials. The ideal candidate will have a keen interest in collaborating with members of the team to deliver exceptional products. Along with a year-round hotel, pub, and dining room, The Lodge at Arrow Lakes is also host to the CMH Kootenay Heli-Skiing operation during winter months.

Requirements

• Food Safe Certificate.
• Kitchen supervisory experience in a fast-paced environment.
• Minimum 2 years’ experience working in similar role.
• Able to lift, carry, or otherwise move and position up to 30 pounds on a regular basis.

Nice To Haves

• Demonstrates integrity, discretion, critical thinking, and problem solving.
• Clear attention-to-detail with a strong work ethic.
• Willingness to exhibit flexibility and assist in other roles, as needed.
• Assist Head Chef with inventories, orders and other duties when required
• Able to communicate in an effective and timely manner, and openly receive and act on feedback.
• Able to work as a cohesive, high-functioning team to achieve goals.
• Take pride in hard work, strive for excellence, and anticipate guest needs.
• Proven ability to maintain professional working relationships with peers.
• Able to prioritize tasks in a complex and fast-paced environment with changing priorities.
• Excellent organizational and multitasking skills.
• Trustworthy and self-directed in completing the core functions of the role.
• Sees tasks through to completion including follow-up on any identified issues.
• Clear ability to report to their supervisor, but also take direction and guidance from other members of management on a regular basis.
• Must have a passion for small-town living and working in an industry that is seasonally driven by tourism.

Responsibilities

• Work cooperatively and professionally with the Head Chef and front-of-house staff to provide exceptional guest experience.
• Under the supervision of the Head Chef, help prepare and assist in the creation of meals.
• Participate in menu planning, ordering and receiving.
• Maintain accurate kitchen stocking and rotation.
• Setting up and maintaining cook stations, stocking with the necessary prep supplies.
• Preparing food items for the line.
• Working on the line, cooking, and preparing items from the menu.
• Maintaining cleanliness and hygiene standards.
• Handling and storing food safely and properly.
• Follow OH&S, food safe, and WHMIS best-practices.

Benefits

• Meals created by culinary professionals that incorporate fresh, local ingredients.
• Discounts with brand partners and on CMH merchandise.
• Opportunities to heli-hike and heli-ski, as available.
• Health and dental benefit eligibility after 90 days worked.
• Group Savings Plan eligibility after 90 days worked.
• 4% vacation pay.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed