Sous Chef / Junior Sous Chef - Winter 26/27

Come work with us in Lake Louise. Live, Work, Play surrounded by awe-inspiring views! The Lake Louise Ski Resort is a world-class ski area nestled in the heart of the Canadian Rockies. We are a year-round operation, operating as a ski resort in the winter months and as a sightseeing gondola in the summer months. Whether you want to work indoors or outdoors, no day will ever be the same. As an employee you can expect a great working environment, employee benefits, competitive wages and the experience of a lifetime. At present some of our Employee Perks include: * LLSR Winter lift pass (valued at approx. $1600) * Free LLSR recreational opportunities including guided hikes and sightseeing * Free employee transportation from Lake Louise, Banff and Canmore * Food and Beverage discounts at designated cafeterias and restaurants * Retail store discounts * Staff rates at Skoki Backcountry Lodge * Complimentary tea, coffee and hot chocolate at designated cafeterias when you provide your own reusable mug * Employee recognition programs * Long Service Award programs * Opportunity for educational growth and development * Optional subsidized staff housing for full-time employees * Awesome staff events, activities, and team building events throughout the season * RRSP matching contribution depending on length of service * Extended health care plan depending on length of service Job Description: The Sous Chef will be required to supervise 20+ kitchen staff, provide a ‘hands on’ approach when training and assist with departmental development and growth through employee coaching, performance appraisals, and disciplinary action. The successful candidate will ensure the kitchen staff comply with health and safety regulations and adhere to sanitary and safe food handling guidelines at all times. Job Responsibilities: * Work closely with the Executive Chef in leading and managing the day-to-day operations of the kitchen team to ensure the highest level of service and guest satisfaction is achieved * Supervise and train specialist chefs, cooks and other kitchen staff in a high-volume, multi-outlet environment * Maintain on-going training and development of kitchen employees, through performance reviews, coaching and corrective action as required * Provide a ‘hands on’ approach when demonstrating new cooking techniques and correct equipment usage, cleaning, and maintenance to staff * Ensure proper staffing and scheduling in accordance with productivity guidelines * Able to effectively work with employees in both back of house and front of house positions sensitively, tactfully, diplomatically, and professionally * Maintain and enhance food products through creative menu development, presentation and promotion * Ensure a high standard of consistency and quality products and services while adhering to financial targets * Order products and supplies from respective suppliers for all food outlets * Inspect grooming and attire of staff; rectify inadequacies as required * Adhere to LLSA company policies and procedures * Comply with other duties as assigned Job Requirements/Qualifications: * Minimum of 2+ years supervisory experience in the culinary field required * Red Seal or equivalent professional designation preferred * HACCP and food safety certified * Extensive knowledge of food handling and sanitation standards * Demonstrated ability to teach, coach and manage a team of 20+ kitchen staff * Demonstrated experience in fine dining, buffet and après style cuisine required * Demonstrated culinary experience in international and domestic cuisine required * Demonstrated creativity in menu development and concept required * Proven financial management skills * Computer skills required * Possess strong coaching, communication & interpersonal skills * Ability to work well under pressure and for long hours in a fast-paced environment * Ability to work cohesively as part of a team and ability to build teams * Highly organized & detail-oriented * Must have strong leadership & problem-solving skills * Complete other tasks as assigned * Valid Driver’s License an asset * A Police Background Check from your home country or province will be required upon commencement of employment Work Schedule: 5 Days On / 2 Days Off – Business level dependent Dress Code: Kitchen uniform (jacket and pants) which will be provided Employee to provide non-slip grease resistant footwear in accordance with appearance policy

The Sous Chef will supervise a team of 20+ kitchen staff while ensuring high standards of food quality, safety, and guest satisfaction. They are responsible for daily operations, menu development, staff training, and managing financial targets.

Candidates must have at least 2 years of supervisory experience in a culinary setting and possess strong leadership and coaching skills. A Red Seal or equivalent professional designation is preferred, along with HACCP and food safety certification.

• Winter lift pass • Recreational opportunities • Employee transportation • Food and beverage discounts • Retail store discounts • Staff rates at Skoki Backcountry Lodge • Complimentary tea, coffee and hot chocolate • Employee recognition programs • Long Service Award programs • Educational growth and development • Subsidized staff housing • Staff events • RRSP matching contribution • Extended health care plan

• Problem solvingPreferred
• Food safetyPreferred
• CommunicationPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary management
• Team leadership
• Staff training
• Menu development
• Food safety
• HACCP
• Financial management
• Inventory management
• Coaching
• Communication
• Problem-solving
• Fine dining
• Buffet service
• Sanitation standards
• Scheduling
• Performance management
• Employee Coaching
• Menu Planning
• Fine Dining Experience
• Tactfulness
• Food Safety Certification
• Supervision
• Valid Driver's License
• Health and Safety Regulatory Compliance
• Computer Literacy
• Cooking
• Training And Development
• Creativity
• Financial Management
• Food Safety And Sanitation
• Leadership
• Hazard Analysis And Critical Control Points (HACCP)
• Interpersonal Communications
• Problem Solving
• Operations
• Performance Review
• Sanitation
• Team Building
• Detail Oriented

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

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week