Sous Chef

The Sous Chef is responsible for the overseeing the day to day duties of the kitchen including food prep, cooking, cost control, food safety, inventory, deliveries, cleaning, stocking, opening and closing duties. This role is also responsible for mentoring and training line cooks and other kitchen staff. The successful candidate will be upbeat, positive, motivated, disciplined, adore working in a fast paced, demanding role and thrive on a challenge.  Supervisory experience in a kitchen is a necessity. This is a full-time, seasonal position.

Essential Duties

    • Work with the Food and Beverage Manager & Food and Beverage Director to produce a menu and prepare new dishes
    • Planning and directing food preparation
    • Supervise, mentor and train other kitchen staff
    • Maintain order and discipline in the kitchen during working hours
    • Create menus, prep food and cook for special events

Qualifications

  • Diploma in Culinary Management and certification as a Professional Cook are preferred
  • At least 5 years’ cooking experience in a high-volume environment
  • Must have at least 2 years supervisory experience
  • Must be able to effectively train and mentor other kitchen staff
  • Experience in a unionized environment is an asset
  • Must have a Food Safe Certificate

Skills & Abilities

  • Must meet the minimum physical requirements below:
    • Able to lift 12 kg overhead
    • Able to work on your feet for long period of time
    • Able to carry stock up several flights of stairs if business levels require it
  • Must have exceptional work habits, including being prompt and responsible
  • Enjoy working alone and under pressure, as well as in a team environment
  • Exceptional customer service and cooking skills, including understanding and anticipating the needs of customers
  • Outgoing personality and high standards of quality
  • Enjoy working with the public and can deal pleasantly with the pressure of a busy environment

Only qualified applicants will be contacted for interviews.

Wage rate: In accordance with the USW collective agreement.

Please forward resume with covering letter to:

Red Mountain Resort
Attention: Ivor Smith, Food & Beverage Director
4300 Red Mountain Road
Box 670
Rossland, BC V0G 1Y0
Phone: 250-362-7384
Fax: 250-362-5833
Email: ivor.smith@redresort.com

Closing date: Open until filled