Sous Chef

Sous Chef

Full-time, year-round

Hours Per Week: 30 - 40 (Guest and weather dependent)

Wage: $23.00 - 25.00/hour based on experience

At the Sea to Sky Gondola, we make it easy for people to connect with the great outdoors. We work hard to make sure both our team members, and our guests, have a great experience. Join our team and work in a spectacular outdoor recreation environment with a progressive and fun organization.

Reporting structure

Reports to the Executive Chef & Executive Sous Chef

The Sous Chef is the direct report for all ‘First’ and ‘Second’ cooks. They will train, supervise, and work with all cooks, specifically those working in production, restaurant, and café; to prepare, cook and present food according to Sea to Sky Gondola’s standardised recipes.

• Do you take pride in your organizational, time management and problem-solving skills?

• Do you enjoy coaching, mentoring, and training staff?

• Are you a passionate chef? If so, keep reading to find out more about the role…

Duties and Responsibilities:

• Train, supervise, coach and conduct performance management as required for team members for the efficient operation of all F&B locations

• Building Staff schedules and monitoring and approving time off requests

• Creating and modifying working recipes with the supervision of the Executive Chefs • Maintaining HACCAP compliance, safety compliance and training sign of all staff

• Ensure compliance with Sea to Sky Gondola Occupational Health and Safety Program and the Regulation of WorkSafeBC

• Promote our culture of sustainability through adherence to our recycling and waste management procedures

• Conducting regular pre shifts which include a big emphasis on safety • Helping to plan staff appreciation and team building events • Host regular team meetings with all BOH leadership roles

• Having regular 1:1’s with the 1st & 2nd Cooks, creating individual development plans

• Creating and updating prep lists and motoring stock levels and reporting ordering needs

• Responsible for communicating regularly and clearly with the FOH MOD • Fully aware of all products and standards and keeping up to date with changes implemented by management

• Overseeing all production activity and making sure prep cooks are on task and trained to expected standards

• Responsible for controlling and reporting waste using correct procedures

• Responsible for stock rotation and ensuring staff does the same

• Responsible for monitoring and training to pre-set portion controls

• Maintaining high standards of cleanliness in the kitchen using preset cleaning checklists

• Monitoring staff breaks, encouraging staff to take breaks and monitoring length of breaks to ensure staff are back to work within the 30-minute allocated break time

• Ensuring correct levels of prep and backups for service. Maintaining par levels of backups and hot held product

• Presentation is key! Making sure food looks great and is never served on a chipped or dirty plate at is at the required temperature.

• Ensuring all staff are assigned tasks to keep them busy and productive and they are fully trained in how to complete their tasks.

• Interacts with Gondola Guests in a positive and engaging manner when in contact with them.

• Perform other duties as requested by the Chef and other team members as required

• Most of all, making sure the work environment is FUN, positive and the team have an environment in which they can grow and flourish.

Required Skills and Experience:

• Minimum 2 years’ experience as a Sous Chef or in a culinary leadership role in a high-volume F&B environment

• Must be able to build and maintain credibility and relationships with customers (internal and external)

• Strong organization and planning skills

• Strong working knowledge of MS Office applications (Word, Excel, Publisher)

• Proven ability in managing time is critical; must be able to plan and execute effectively and efficiently.

• Proven track record as a hands-on leader with great communication skills

• Knowledge of Quick Food Service operations

• Knowledge of alcoholic beverages

• Excellent problem-solving skills

• Able to remain calm under stressful situations

• Knowledge of food service techniques and cost controls

• Passion for people and the outdoors

General Requirements:

• Serving it Right Certificate

• FoodSafe Level 1

• Completion of Culinary Degree or Arts Program is preferred

• Must be able to stand and exert well-paced mobility for up to 8 hours in length.

• Must be able to lift up to 50lbs on a regular and continuing basis

• Criminal Record Check required

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

Staff Accommodation may be available,in newly constructed houses and apartments. Please inquire about availabilit