Sous Chef

Job summary

The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of culinary excellence and guest service. Key duties include supervising staff, managing inventory, and maintaining a safe and sanitary working environment.

Job details

Join our Culinary Team as a Sous Chef, where you have the opportunity to learn and grow in a Relais & Châteaux property recognized by Forbes, Michelin Key, AAA Four Diamond, and Travel & Leisure’s World’s Best Hotels. We are dedicated to fostering a culture of belonging where every individual is appreciated and valued for who they are. We are passionate about providing a supportive environment for our team, delivering excellence to our guests while achieving the highest sustainability practices, and creating a lasting legacy for our families and communities. The Sous Chef will be responsible for assisting the Executive Chef in all aspects of the daily operation of the kitchen and maintain the highest level of culinary excellence. Duties include, but are not limited to, production, presentation, supervising staff, training, mentoring, ordering and inventory. Sous Chefs will also participate in menu planning, act as a liaison between the Executive Chef and the kitchen brigade and be responsible for maintaining a safe, sanitary and healthy working environment. The Sous Chef will assume supervision of staff and additional duties in absence of the Executive Chef and/or fellow Sous Chef. Sous Chefs must be proficient in a fast-paced fine dining establishment. As a Sous Chef You Will Ensure efficient and personalized guest service meeting and exceeding Relais & Chateaux, AAA 4 & 5 Diamond and Forbes Standards. Assist Chef and fellow Sous Chefs in daily operations of Culinary program. Personally uphold and ensure the brigade maintains the highest level of culinary excellence, adhering to all procedures and protocols. Personally uphold and ensure the brigade upholds the highest level of safety and commercial hygiene. Supervise staff, be responsible for training and development as well as human resources. Be responsible for ordering and inventory. Participate in menu planning. Assume management of Culinary operations in the absence of Chef. The Wickaninnish Inn is committed to the principles of equality and diversity in the workplace. We aim to hire the best candidate for the position based on their qualifications and merit in terms of knowledge, skills, and experience. Our Ideal Candidate Will Embody The West Coast Culture, While Still Being Committed To The Art Of Hospitality And Pursuit Of Excellence. They Will Have Knowledge about, and capability to meet and exceed Relais & Chateaux and AAA 4 Diamond standards. Exceptional attention to detail and focus. The ability to thrive in a fast paced working environment. Team player and proven leadership abilities. A calm demeanor, with a sense of urgency as required. Excellent communication skills, both verbal and written. Superb time management and organizational skills. Creative and innovative tendencies yet be able to adjust style to suite guest’s specific needs and requests. Familiarity with current Culinary and F&B trends, innovations and techniques including but not limited to keeping your education and knowledge base relevant. Journeyman/Red Seal Certification an asset. Minimum 3 years in similar position/level in a fine dining establishment or similar experience. A valid FoodSafe Certification The ability to commit to the position for two years. Salary/Wage: $62,000 per year How To Apply To apply for this career opportunity, please fill out the application form below and upload your resume with a letter of intent. By submitting an application, you are attesting that the information given is accurate. As we receive a high volume of e-mails, we are only able to respond directly to you if your resume and interests align with our currently available positions. Apply Now See All Careers See Culinary Careers

What you’ll do

The Sous Chef assists the Executive Chef in daily kitchen operations, ensuring the highest standards of culinary excellence and guest service. Key duties include supervising staff, managing inventory, and maintaining a safe and sanitary working environment.

Requirements

Candidates need at least 3 years of experience in a fine dining establishment and a valid FoodSafe Certification. A Journeyman/Red Seal Certification is considered an asset, along with the ability to commit to the role for two years.

Listed skills

• Time management · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Communication · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary Excellence
• Staff Supervision
• Training and Mentoring
• Inventory Management
• Menu Planning
• Fine Dining
• Food Safety
• Time Management
• Organizational Skills
• Leadership
• Communication
• Commercial Hygiene

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades

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