Sous Chef - Summer 2026
On-site · Banff, Alberta, Canada
Job Summary
The Sous Chef oversees day-to-day back-of-house operations for a specified outlet, leads the culinary team, ensures adherence to food service standards and health regulations, and participates in hands-on food preparation when needed. Responsibilities include managing training and development of back-of-house staff, timely incident and deficiencies reporting, coordinating with management on recommendations and progress reports, and potentially working across multiple resort food & beverage venues. Requires several years of cooking experience, a valid food handling certification, proficiency with MS Word and Excel, strong communication and organizational skills, an ability to work in a fast-paced environment, and flexibility to work weekends and holidays. The role emphasizes leadership, planning, and maintaining high standards of quality and safety in alpine, seasonal dining settings.
Required Qualifications
- Several years experience as a cook in a fast-paced food service
- Food handling certification is required
- Strong communication & organization skills
- Able to be hands on in food preparation and serving, when needed
- Experience in menu costing, menu planning, analytics
- Prepared to work flexible schedules (weekends, holidays)
- Maintain professional conduct when in uniform, on or off-duty, and online
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