Sous Chef (Albreda Lodge Winter 2026-2027)

Mike Wiegele Helicopter Skiing•Area B (Thompson Headwaters), BC

2d•Onsite

About The Position

Working with the Head Chef and kitchen team, the PM Sous Chef is responsible for kitchen activities, ensuring the department functions are being maintained and the highest level of service is being provided for our clientele.

Requirements

3-5 years’ experience as Sous Chef.
Experience in a modern, up-scale restaurant.
High school diploma, G.E.D. or equivalent.
5+ years of experience in the food service industry.
Knowledge of FOODSAFE, workplace hazardous materials and first aid.
Experience in all aspects of customer service.
Ability to analyze and interpret the needs of clients and offer the appropriate options, solutions, and resolutions.
Able to respond quickly in a dynamic and changing environment.
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment.
Be professional in everything you say and do.
To be conscientious for good staff relations, friendly but efficient.

Responsibilities

Maintain the highest level of quality fresh nutritious meals for our guests and staff.
Maintain a high standard of cleanliness of the entire kitchen and outside garbage area, ensuring the kitchen is always immaculate.
Check that incoming food is stored properly and ensure stock rotation.
Assist in menu planning.
Cooperation – working jointly with others towards a common goal of customer satisfaction.
Ensure that all operating procedures are followed.
Follow all health and safety regulations and control all waste.
Communicate all problems and / or ideas to your supervisor.
Maintain kitchen equipment and supplies inventory, recommend to manager when additional equipment is needed, check functioning and carry out maintenance as required.
Maintain all equipment and utensils.
Ensure day prep is complete and the following service is always ready.
Working with Head Chef and AM Sous Chef, responsible for ordering, shipping, and receiving.
Responsible for product rotation and order board updates.
Responsible for portion control based on guest needs, likes and dislikes.
Work with the Head Chef and Swing on après ski.
The Head chef will create the menu and the sous chef’s role is execution. This means service, presentation, and cleanup. It must be visually appealing as well as delicious.
Work with the Head Chef and Service Lead to follow up with the guests on the après and dinner menus.
Must be flexible on menu changes and be mindful of the execution.
Must have all the skills to run the kitchen and must master all areas of the main line.
Responsible for some après and all dinner service.
Working with the swing and porter, will also ensure that staff dinner is prepared and delivered in a timely manner.
Responsible for service execution, hot plates ready, cold plates ready, kitchen cleaning and organized prior to service.
Follow up with the guides and Swing chef daily to discuss the Heli lunch.
Discuss with Head chef and AM Sous Chef to make any changes needed.
Any major alterations may involve some night prep, PM Sous Chef is responsible for ensuring the Heli bins are cleaned and readied for the following day.
Attend all kitchen and lodge staff meetings.
Attend the Saturday night Guest Meet and Greet.
Contribute detailed notes and observations to the guest history records.
Utilize Microsoft Teams, WhatsApp, and radios to communicate with other departments in a timely and professional way.
All staff are expected to be team oriented and maintain confidentiality of all information gained while working with the company.