Description

Junior Sous Chefs provide outstanding experiences for our guests by helping to plan and direct food preparation, ensuring quality and variety meets need and expectations. This role also handles some administrative duties. The Junior Sous Chef reports to the Sous Chef, working closely with the entire F&B Back of House team.

Job Functions

The primary function of this role is continuous oversight of the day-to-day, back of house operations in the Jr Sous Chef’s assigned outlet. Responsibilities include leading the culinary team by example, being able to carry out all tasks as employees supervised, as and when needed, including expediting and participating in all food preparation.

Ensuring that all food service standards, health and safety regulations, and quality controls are consistently upheld. This includes routine inspections of all areas of responsibility, responding to needs, and directing corrective actions, when required. This role must always promote a safe and healthy environment.

Food Preparation Plans: training on, compliance with, and planning and organizing plans. Ensuring taste, temperature, and visual appeal for guest satisfaction.

Administrative and Reporting Responsibilities

• Scheduling staff and assigning them to the correct locations
• Assist in overseeing daily purchasing, receiving, food transfers, HACCP Program and Quick Check
• Proper recording of logs and temperatures
• Maintain the cleanliness of the kitchen, fridge, and freezers. Subject to regular Health inspections
• Managing the training and development of back of house employees
• Timely and accurate incident and deficiencies reporting.
• Resolving issues and engaging with Management on recommendations and progress reports of outlet

Experience/Requirements

• Experience as a cook in a fast-paced food service (2-5 years preferred in a similar environment).
• Food handling certification is required. Candidates must provide proof of valid certification upon hiring or complete an employer-provided course to meet this requirement.
• Good computer knowledge (MS WORD and Excel), company HRIS systems
• Strong communication & organization skills
• Positive, friendly attitude.
• Calm under pressure and patient, able to exercise good decision making.
• Communicate effectively in English, both written and verbally.
• Maintain professional conduct when in uniform, on or off-duty, and online.
• Effectively provide training, support, and assistance to coworkers.
• Attend and actively participate in meetings and training.
• Must be neat, punctual, and dependable.
• Experience in menu costing, menu planning, analytics
• Applicable food handling permits are a benefit (not requirement)

Additional Considerations

• This position may require working in various Food & Beverage venues across the resort, based on operational needs.
• Employees must always be of sound mind, exhibit good judgment, and report to work fit for duty. 
• This role works a flexible schedule (weekends, holidays, overtime during seasonal busy periods).
• This can be a physically demanding role, in a remote, alpine, high-altitude environment. The work is fast-paced, and long periods of standing are required.
• Some uniform pieces are provided.

This role is subject to all terms and conditions of the Sunshine Village Employee Handbook, Policy Manual, and the Alberta Employment Standards Code.