Sous Chef - Summer 2026

Sunshine Village Corporation•Banff, AB

3d•Onsite

About The Position

The Sous Chef is in a visible role, overseeing the day-to-day operations of consistent, high-quality food and beverage service in a specified outlet. This role focuses on leadership, planning, and ensuring the highest standards of food service are met. The Sous Chef works under the supervision of Resort Chef and Resort Executive Chef, and closely with all culinary departments at Sunshine.

Requirements

Several years experience as a cook in a fast-paced food service, a combination of relevant experience will be considered.
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
Outgoing, positive, friendly attitude.
Calm under pressure and patient, able to exercise good decision making.
Communicate effectively in English, both written and verbally.
Prepared to work flexible schedules (weekends, holidays)
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.
Experience in menu costing, menu planning, analytics

Nice To Haves

This position may require working in various Food & Beverage venues across the resort, based on operational needs.
Employees must always be of sound mind, exhibit good judgment, and report to work fit for duty.
This position works at high altitude and at times, in inclement weather. An appropriate level of physical fitness is required.
Some required uniform pieces are provided.

Responsibilities

Oversight of specific outlet back of house culinary team, including: Overseeing the day-to-day back of house operations
Leading the culinary team
Ensuring that all food service standards, health and safety regulations, and quality controls are followed consistently and thoroughly
Able to be hands on in food preparation and serving, when needed
Managing the training and development of back of house employees
Timely and accurate incident and deficiencies reporting.
Resolving issues promptly and engaging with Management team on recommendations and progress reports of outlet