Sous Chef- Sudden Sally

Job summary

The Sous Chef will support the Executive Chef in leading daily kitchen operations and ensuring high standards of food quality and presentation. They are responsible for mentoring the culinary team, managing inventory and costs, and fostering a positive, high-performing kitchen culture.

Job details

Elevate Your Career in Banff with BCP Nestled in the heart of the Canadian Rockies, BCP is a locally owned and operated organization offering hotels, restaurants, and unforgettable visitor experiences. We are dedicated to delivering exceptional guest experiences while fostering a workplace that embodies teamwork, respect, and a sense of community. At BCP, we believe in supporting our team members' personal and professional growth through collaboration, encouragement, and opportunities to thrive in one of Canada’s most iconic and vibrant destinations. Join us and be part of a culture that values connection, adventure, and excellence. At Sudden Sally, we're all about great food, great people, and unforgettable guest experiences. Located in the beautiful Hotel Canoe & Suites, Sudden Sally offers elevated comfort food, creative brunches, curated cocktails, and one of Banff's most popular happy hours in a warm, welcoming atmosphere. Guests consistently rave about our food, service, and inviting vibe, and we're looking for a talented Sous Chef to help us continue raising the bar. As Sous Chef, you will work closely with the Executive Chef to lead daily kitchen operations, inspire the culinary team, and ensure every dish leaving the kitchen reflects the quality and creativity that Sudden Sally has become known for. What You'll Do Support the Executive Chef in overseeing all kitchen operations. Lead by example in delivering exceptional food quality, consistency, and presentation. Ensure menu items are prepared according to recipes, specifications, and brand standards. Foster a positive, high-performing kitchen culture built on teamwork, accountability, and respect. Coach, mentor, and develop line cooks and culinary team members. Assist with scheduling, inventory management, ordering, and cost controls. Monitor food quality, labour costs, food costs, and waste to ensure operational efficiency. Ensure compliance with all sanitation, food safety, and occupational health and safety standards. Participate in menu execution, feature development, and continuous culinary improvement. Collaborate with front-of-house and other departments to create outstanding guest experiences. Step into leadership responsibilities whenever needed to support the team and business. What We're Looking For Previous experience as a Sous Chef, Junior Sous Chef, or an experienced Cook ready for the next step. Strong understanding of kitchen operations, food costing, and inventory management. Passion for hospitality and a commitment to delivering exceptional guest experiences. Proven ability to lead, motivate, and develop teams in a fast-paced environment. Excellent organizational and communication skills. Ability to maintain high standards while working under pressure. Flexible availability, including weekends and holidays. Ability to lift, push, and pull up to 50 lbs. Hotel or resort experience is considered an asset. At BCP, we offer a comprehensive total compensation package, including perks and benefits designed to support your professional growth and enhance your lifestyle in the Bow Valley. Here are some highlights of what our team members enjoy: Group Health, Disability, and Life Insurance Coverage, with BCP covering 50% of premiums for employees and their dependents. Opportunity to invest in our Employee Share Ownership Program. Food and beverage discounts at all BLC restaurants and cafes. Health and wellbeing programs, including free yoga, complimentary canoe passes, discounted ski passes, golf membership and fitness club memberships. Discounts on spa services, movie passes, and rental/retail goods. Participation in Leadership Days for ongoing professional development. Experience our hotels firsthand through our Complimentary Hotel Stays Program. A complete list of employee benefits are listed here. If you’re ready to take the next step in your career, BCP offers an outstanding environment with opportunities for advancement, a fun work atmosphere, and exceptional benefits. BCP is committed to creating a workplace where everyone can succeed. As a signatory to the Bow Valley Workplace Inclusion Charter, we are dedicated to building a diverse, equitable, and inclusive team. We actively work to remove barriers for applicants and team members from equity-seeking groups. If you require assistance with the application process or need accommodations, please reach out to us at careers@banfflodgingco.com or 403-760-8521. Please note: Only candidates selected for further consideration will be contacted.

What you’ll do

The Sous Chef will support the Executive Chef in leading daily kitchen operations and ensuring high standards of food quality and presentation. They are responsible for mentoring the culinary team, managing inventory and costs, and fostering a positive, high-performing kitchen culture.

Requirements

Candidates should have previous experience as a Sous Chef or experienced Cook with a strong understanding of kitchen operations and food costing. The role requires excellent leadership, organizational skills, and the ability to work in a fast-paced environment with flexible availability.

Benefits

• Group health insurance
• Disability insurance
• Life insurance
• Employee share ownership program
• Food and beverage discounts
• Health and wellbeing programs
• Free yoga
• Complimentary canoe passes
• Discounted ski passes
• Golf membership
• Fitness club memberships
• Spa service discounts
• Movie pass discounts
• Leadership days
• Complimentary hotel stays

Listed skills

• Cost Control · Preferred
• Food safety · Preferred
• Quality Control · Preferred
• Communication · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen operations
• Food costing
• Inventory management
• Culinary leadership
• Menu development
• Food safety
• Team mentorship
• Staff scheduling
• Quality control
• Cost control
• Communication
• Organizational skills
• Hospitality management
• Food Quality Assurance And Control
• Operational Efficiency
• Workplace Inclusivity
• Accountability
• Lifting Ability
• Food Services
• Creativity
• Occupational Safety And Health
• Food Safety And Sanitation
• Leadership
• Inventory Management
• Operations
• Sanitation
• Scheduling
• Teamwork

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks

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