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Pomeroy Lodging

Sous Chef

  • Kananaskis Village, AB, Canada

Full-time

This opening has closed.

The original listing is kept below for reference.

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Job details

Job type
Full-time
Closing date
Posting language
English
Posted

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Original job description

Archived listing. The details below describe a past opening.

Sous Chef

Salary: Salary

THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

Start a new Adventure while working for an Autograph by Marriott resort located in the heart of the iconic Canadian Rockies! The Kananaskis Mountain Lodge is surrounded by untouched beauty and rugged mountain peaks, offering a once-in-a-lifetime opportunity for those seeking a culture that offers a work-hard, play-hard mantra, an empowering workplace, industry-best perks and benefits, and amazing development opportunities for those looking to grow a career. Join the Marriott family today!

The Role

The primary responsibility of the Sous Chef is to offer expertise in the area of Culinary & Stewarding as it relates to all areas within the hotel. This person will provide leadership and management to the culinary and stewarding team members within the property delivering on the service promise and continuity of the culinary team’s activities. In addition, the Sous Chef will work in fostering and developing new partnerships and relationships with suppliers and the community in order to create efficiencies in relation to value and service.

Job Duties

Reporting to the Executive Sous Chef and Executive Chef the primary responsibilities are:

  • Motivate employees to provide excellence in service, developing strong channels of communication and fostering team spirit.
  • Training of individuals on job duties and sanitation and safety procedures
  • Instruct and Supervise cooks in preparation, cooking, garnishing and presentation of food.
  • Prepare and cook complete meals, banquets or specialty foods, such as pastries, sauces, soups, salads, vegetables and meat, poultry and fish dishes, and create decorative food displays.
  • Lead the implementation of new menus as well as the production and standardization of those menus.
  • Create new recipes.
  • Prepare and cook food ensuring highest quality standards have been met, maintaining a safe and organized work area.
  • Estimate food requirement and may estimate food and labor costs.
  • Assist with recruitment of culinary team members.
  • Arrange for equipment purchases and repairs when necessary.
  • Ability to manage and complete all administration shift duties and reports.
  • Enforcing strict health and hygiene standards in the kitchen and follow the rules of health and safety.
  • Monitoring portion and waste control to maintain profit margins.
  • Attend training courses and seminars as and when required.
  • Ensure that the production, preparation and presentation of food are always of the highest quality.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitization. May requisition food and kitchen supplies
  • Flexible shifts hours will be required.
  • Ensures the safe operation of kitchen equipment by inspecting for, reporting and correcting safety hazards.

Employment Experience And Educational Requirements

  • 2-5 years’ experience in a similar position within a resort setting
  • Minimum 5 years of cooking experience
  • Proven leadership skills with the ability to “coach” a team
  • Cook’s trade certification, which is available in all provinces and territories, or equivalent credentials, training and experience preferred
  • Completion of Secondary school required
  • Team player and strong hands on individual
  • Former education in Food and Beverage or Hospitality Management an asset
  • Understand the basic structure of labor and cost controls and be able to adhere to those plans.

Physical Demands

  • Requires prolonged standing and walking throughout the shift in kitchen and storage areas.
  • Frequent bending, reaching, twisting, and crouching to access low shelves, ovens, refrigeration units, and storage areas.
  • Repetitive hand, wrist, and arm movements (knife work, chopping, whisking, plating, sautéing).
  • Ability to lift, carry, push, and pull items up to 25–50 lbs (e.g., bulk food products, stock pots, kitchen equipment).
  • Manual handling of heavy cookware, including full stock pots, sheet pans, and hotel pans.
  • Exposure to temperature fluctuations (hot cooking line, walk-in coolers, freezers)
  • Ability to maintain focus and physical stamina during high-volume production and time-sensitive service periods
  • Flexibility to work varied shifts, including mornings, evenings, weekends and holidays based on business levels.

Amazing Perks

  • Personal days: 5 per year after 90 days of continued full-time employment
  • Food and Beverage discounts at ALL 6 of our dining outlets
  • Growth and development opportunities, both personal and professional
  • Onsite staff accommodations which include an employee gym
  • One meal per day in our employee cafeteria (taxable benefit)
  • Discounts on activities offered through our Activities Committee
  • Health and Wellness benefits (some restrictions may apply)
  • Vacation is accrued starting on your first day of work at a rate of 4% of your earnings
  • Marriott Destinations membership providing you with discounted room rates and food and beverage discounts at any of Marriott’s chain of hotels
  • Discounted access to our Nordic Spa
  • Discounted Ski Pass and Golf rates*
  • Kananaskis Parks Pass

Apply now or visit us to learn more information at www.livetheadventure.ab.ca

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

  • Season Availability, subject to cut off dates.
About employer
More about this job

Responsibilities

The Sous Chef is responsible for leading the culinary and stewarding teams, ensuring high-quality food preparation and service. This role includes training staff, managing kitchen operations, and developing new recipes and menus.

Requirements

Candidates should have 2-5 years of experience in a similar role within a resort setting and a minimum of 5 years of cooking experience. A Cook's trade certification and completion of secondary school are required, with a preference for education in Food and Beverage or Hospitality Management.

Skills

  • Culinary Expertise
  • Leadership
  • Team Management
  • Food Preparation
  • Menu Development
  • Recipe Creation
  • Sanitation Procedures
  • Cost Control
  • Communication
  • Training
  • Safety Standards
  • Time Management
  • Problem Solving
  • Customer Service
  • Adaptability
  • Creativity

Benefits

  • Personal Days
  • Food And Beverage Discounts
  • Growth And Development Opportunities
  • Onsite Staff Accommodations
  • One Meal Per Day
  • Health And Wellness Benefits
  • Vacation Accrual
  • Discounted Room Rates
  • Discounted Access To Nordic Spa
  • Discounted Ski Pass
  • Discounted Golf Rates

Visa sponsorship

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Categories

  • Hospitality
  • Food & Beverage
  • Management & Leadership

Keywords

  • Sous Chef
  • Culinary
  • Stewarding
  • Menu Development
  • Food Preparation
  • Cooking
  • Sanitation
  • Safety Procedures
  • Leadership
  • Team Management
  • Recipe Creation
  • Cost Control
  • Communication
  • Training
  • Customer Service
  • Hospitality
  • Resort
  • Kananaskis
  • Marriott
  • Food And Beverage
  • Health And Wellness
  • Employee Benefits
  • Discounts
  • Adventure
  • Development Opportunities
  • Team Spirit
  • High-Volume Production
  • Time-Sensitive Service
  • Flexibility
  • Physical Stamina

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