Seasonal Sous Chef Kitchen Operations

Lead high-volume food production as a full-time seasonal Sous Chef, applying food safety knowledge and supervisory experience primarily indoors. Occasional outdoor work is required.

Reporting to the Chef and F&B Manager, the Sous Chef supports daily food service operations and guest satisfaction. This leadership role emphasizes menu preparation, kitchen procedures, inventory, scheduling, and consistent presentation. Four years of supervisory or leadership experience are required.

Key Responsibilities:

• Prepare and cook menu items to established standards
• Coach cooks in food preparation and kitchen procedures
• Track inventory and complete daily food requisitions
• Assist with kitchen staff scheduling
• Support smooth operations during peak service periods

Requirements:

• Minimum four years supervisory or leadership experience
• Knowledge of food service operations and safety procedures
• Strong communication, interpersonal, and customer service skills
• Ability to lift 15 kilograms and push 50 kilograms
• Ability to ski or snowboard blue runs

Apply your leadership, food preparation, and operational skills to deliver consistent quality and guest-focused service.

#J-18808-Ljbffr