Executive Sous Chef

The Role

:

As Executive Sous Chef, you are responsible for leading culinary operations across six food and beverage outlets, large-scale banquet and conference facilities, employee dining, and seasonal resort programming.

Success in this leadership role requires:

• A strong commitment to building, training, mentoring, and coaching a high-performing culinary team, while maintaining a visible, hands-on leadership presence in all kitchen operations
• Elevating the guest experience through consistent execution, creativity, and attention to detail
• Driving profitability through disciplined management of food cost, labor cost, and operational efficiency
• Strong culinary expertise in menu creation, seasonal programming, and recipe standardization
• The ability to consistently meet or exceed revenue targets, food cost objectives, and guest satisfaction scores
• Coordinating, supervising, and assisting in the preparation, cooking, and execution of all meal periods across all outlets based on business levels and demand
• Understanding all kitchen roles in order to effectively support and perform duties in their absence when required
• Working knowledge of culinary systems including ordering, inventory management, scheduling, and payroll systems
• Experience working with local farms, producers, and sustainable sourcing practices considered a strong asset
• Strong organizational and communication skills to ensure seamless multi-outlet execution
• Champion a positive and inclusive culinary culture by fostering employee engagement, accountability, recognition, professional development, and succession planning, while creating an environment where team members feel valued, supported, and empowered to grow their careers.
• Lead by example in building a high-performance culture that prioritizes teamwork, communication, continuous improvement, and exceptional service standards across all culinary operations.

About the Operation:

The Executive Sous Chef will provide leadership across:

• Six unique food & beverage outlets (casual, upscale, lounge, and grab-and-go concepts)
• High-volume banquet and conference facilities
• Weddings, galas, and social event catering
• Luxury Black Diamond Club culinary offerings
• Employee dining operations
• In-room dining and resort-wide service support
• Seasonal outdoor culinary activations and pop-up experiences

This dynamic resort operates year-round, serving leisure guests, corporate groups, conferences, weddings, and destination events.

Key Responsibilities:

• Lead daily culinary operations across all outlets, banquet functions, and resort food service programs
• Ensure consistent execution of recipes, presentation, portioning, and quality standards across all kitchens
• Maintain a visible, hands-on leadership presence across all culinary operations
• Support menu development, seasonal programming, and culinary innovation with the Executive Chef
• Recruit, train, mentor, and develop culinary team members at all levels
• Build a culture of accountability, teamwork, respect, and continuous improvement
• Oversee execution of weddings, conferences, galas, and large-scale banquet events
• Partner with Sales and Conference Services to ensure seamless event delivery and guest satisfaction
• Manage labor efficiency, scheduling, productivity, and operational flow across outlets
• Support food cost control, inventory management, purchasing standards, and waste reduction initiatives
• Participate in budgeting, forecasting, and monthly financial performance reviews
• Ensure compliance with HACCP, sanitation, safety standards, and Marriott brand requirements
• Conduct regular kitchen inspections and implement corrective actions where required
• Collaborate with front-of-house, stewarding, and leadership teams to enhance overall guest experience
• Ensure proper training and understanding of all kitchen roles to support operational coverage when needed
• Utilize and support culinary systems including ordering, scheduling, payroll, and inventory tools
• Support sourcing initiatives, including relationships with local farms and producers where applicable

Qualifications:

Required

• Minimum 5+ years progressive culinary leadership experience in hotels, resorts, or high-volume operations
• Previous experience as Executive Sous Chef or Senior Sous Chef
• Strong multi-outlet and banquet production experience
• Proven leadership of large culinary teams
• Strong financial acumen (food cost, labor cost, inventory control)
• Excellent communication, organizational, and leadership skills
• Experience with culinary systems (ordering, scheduling, payroll, inventory tools)

Preferred

• Red Seal Certification
• Culinary Degree or Diploma
• Marriott or luxury resort experience
• Experience managing $10M+ annual food revenue operations
• Knowledge of Alberta/local sourcing and seasonal cuisine
• Experience in remote or resort environments

Physical Demands:

• Requires prolonged standing and walking throughout the shift in kitchen and storage areas.
• Frequent bending, reaching, twisting, and crouching to access low shelves, ovens, refrigeration units, and storage areas.
• Repetitive hand, wrist, and arm movements (knife work, chopping, whisking, plating, sautéing).
• Ability to lift, carry, push, and pull items up to 25–50 lbs (e.g., bulk food products, stock pots, kitchen equipment).
• Flexibility to work varied shifts, including mornings, evenings, weekends and holidays based on business levels.

Amazing Perks:

• Marriott Destinations membership with discounted global hotel rates and F&B discounts
• Discounts across all on-site dining outlets
• One meal per day in our employee cafeteria (taxable benefit)
• Activities Committee perks (ski/snowboard passes, yoga, golf, skydiving, and more)
• Shuttle access to Calgary, Cochrane & Canmore
• 5 personal days per year after 90 days of full-time employment
• 15 days annual leave per year
• Strong growth and development opportunities within Marriott & Pomeroy Lodging
• Comprehensive health & wellness benefits (some restrictions may apply)