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Catering Sous Chef

Full Time, Year Round
Hours Per Week:
30 – 40 (Guest visit and weather dependent)
Wage: Based on experience plus gratuities

At the Sea to Sky Gondola, we are good to each other. We work hard to make sure both our Team Members and our Guests have a great experience here. Joining our Team, means getting to know Guests from around the world while working alongside other outdoor enthusiasts, in a beautiful setting.

Reporting to the Executive Chef, the Catering Sous Chef is a key role in the operation. They train, supervise and work with all cooks (Demi Chef, Line Cooks, Prep Cooks, Dishwashers), specifically those working in the Production and Catering event prep in order to prepare, cook and present food according to Sea to Sky Gondola’s standard recipes. They train Line Cooks to engage with the guests and when serving events and manning action stations. The Sous Chef - Catering processes requisitions for supplies and ensures proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for cost and quality.

If so keep reading to find out more about the role…..

Duities and Responsibilities:

Related Skills and Experience:

General Requirements:

If you answered yes to the questions above, can see yourself performing the duties listed and have the qualifications we are looking for please send a resume and cover letter to Enable JavaScript to view protected content.

Staff Accommodation may be available, with shared and single rooms, in newly constructed houses and apartments. Please inquire about availability.