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Days Hospitality Limited Careers

[DWKCA] Sous Chef - Kitchen

West Kelowna, BC, Canada

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Job details

Experience: Minimum 2 years of culinary experience working in a high volume kitchen.
Posting language: English
Posted: Oct 14, 2026

Original job description

Sous Chef

Summary:

The Sous Chef will be responsible for preparing high quality food to order for guests based on established guidelines. Must have a thorough knowledge in all cooking and food preparation, presentation methods and techniques. The Sous Chef will keep work areas clean and organized and conduct his or herself in a positive professional manner.

Positioning Statement:

The Sous Chef professionally represents the hotel through the creation of a value based workplace environment where team mates and guests are treated in a fair, respectful and honorable manner.

Essential Day to Day Duties & Responsibilities:

Cooks and prepares all food necessary for the day’s need and production under the supervision.
Collects all food products needed to set-up kitchen production area and line for service under the supervision.
Involvement in the food preparation and cooking on line to ensure proper presentation and speed of service standards are maintained for all food menu items and bills.
Possess fair knowledge of superior quality food production, preparation and presentation techniques and methods.
Operate all food production equipment safely and according to instructions.
Conduct frequent inspections of all food storage areas in order to prevent food spoilage and maximize the food cost expenditures.
Train and mentor new and existing employees in all aspects of culinary development in all of the kitchen food service.
Maintains daily cleaning schedule to ensure kitchen’s cleanliness and sanitation.
Ensure that equipment is functioning, sanitized and that any maintenance is reported to supervisors.
Maintain and enhance the food products through creative menu development and presentation.
Collaborate with the Head Chef in the creation and execution of the overall annual business plan. Including but not limited to the strategic plan, cost budget as well as monthly, quarterly and annual action plans for kitchen departments.
Take responsibility in the absence of the Head Chef.
Possess thorough knowledge of Sanitation and Food Safe procedures as established by the Health Board and hotel policies and procedures.
Prepare for, attend and take the appropriate actions for weekly/monthly and annual meetings as required.

Stay safe all the time. Following our safety procedures, you will report all incidents and put safety first for yourself, your teammates and our guests.
Take pride in your appearance and position as a hotel ambassador. Follow all department uniform and grooming requirements.
Always know what events and activities are on the day’s schedule in the hotel and neighbourhood.
Jump into other ad-hoc duties when your colleagues need your assistance.
Communicate effectively and efficiently with all departments in the hotel to work together to deliver the most memorable experience to the guest.
Adhere to all brand and company standards, policies and procedures.
Other duties as assigned by your direct report.

Knowledge/Skills/Abilities/:

Enthusiastic, attentive and approachable.
Minimum 2 years of culinary experience working in a high volume kitchen.
Ability to remain standing for the duration of an 8 hour shift.
Must be able to reach, bend, stoop and frequently lift up to 50 pounds.
Available to work flexible hours including early mornings, evening weekends, and holidays.
Act with a sense of commitment and integrity, live with honor, desire success, strive for excellence, and not to be afraid of opportunities.
Proven ability to lead a team, including strong organizational skills and time management skills.
Maintain a workplace environment that understands and respects policies and procedures.
Desire ongoing professional development.

Certifications Required:

Food Safe.
Red Seal is preferred however not required.
Brand and company required training as outlined during on boarding and as identified throughout your employment.

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More about this job

Responsibilities

The Sous Chef is responsible for preparing high-quality food, maintaining kitchen sanitation, and overseeing daily production standards. They also mentor staff, assist with menu development, and collaborate on business planning while ensuring a positive guest experience.

Requirements

Candidates must have at least 2 years of culinary experience in a high-volume kitchen and possess a valid Food Safe certification. The role requires the physical ability to stand for long shifts and lift up to 50 pounds, along with a flexible schedule.

Skills

Culinary arts
Food preparation
Menu development
Kitchen management
Team leadership
Sanitation
Food safety
Inventory management
Cost control
Time management
Organizational skills
Mentoring
Equipment maintenance
Communication
Professionalism

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Culinary
Kitchen
Food preparation
Menu development
Sanitation
Food Safe
Red Seal
Hospitality
Team leadership
Inventory control
Budgeting
Strategic planning
Safety procedures
Grooming standards
High volume kitchen
Mentoring
Culinary development
Food cost
Equipment operation

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