The Sous Chef at the Kaslo Hotel is a vital leader in the culinary heart of this historic Modern Victorian property, nestled between the Purcell and Selkirk Mountains on the shores of Kootenay Lake. Working closely with the Executive Chef, they ensure that every plate at The Waypoint Restaurant & Bar reflects the hotel’s commitment to fresh, seasonal, and house-made products that celebrate the bounty of the Kootenay region
Key Responsibilities
Assist in planning and developing menus, including daily specials and regular offerings, with attention to creativity, execution feasibility, and food cost.
Prepare and cook food to consistently high standards, ensuring presentation and quality meet expectations.
Supervise kitchen staff during all service periods, ensuring proper technique, timing, and adherence to recipes and safety standards.
Monitor daily stock levels, organize inventory checks, and place orders in a timely and cost-effective manner.
Guide, train, and support kitchen staff to build confidence, improve skill, and foster a positive work environment.
Ensure all food preparation protocols, sanitation, and safety procedures are followed at all times.
Assist with hiring, onboarding, and training new kitchen team members.
Support the Executive Chef with administrative tasks, including reporting, scheduling, and food cost analysis.
Balance labor costs and staffing needs in coordination with kitchen activity and financial goals.
Take ownership of mistakes; proactively identify and implement solutions to avoid repetition.
Maintain professionalism and a positive leadership attitude, helping create a respectful and productive kitchen environment.
Qualifications
Proven ability to multitask effectively in a fast-paced environment.
Strong organizational and time-management skills.
Excellent leadership and conflict-resolution abilities.
Clear and professional communication skills.
Deep knowledge of cooking methods, kitchen equipment, ingredients, and culinary techniques.
Ability to coach and train team members with patience and clarity.
Solid understanding of food cost, portion control, and inventory management.
Ability to analyze labor costs when planning staff and service requirements.
Professional demeanor with the ability to separate work and personal life, consistently modeling a positive and constructive attitude.
Willingness to work flexible hours; salaried position with the expectation of exceeding 40 hours per week as needed to ensure smooth operations.
Whether it’s a place to unwind after a day of exploring or a welcoming spot to grab a meal or thoughtfully-crafted cocktail, this elegantly updated heritage property on the shores of Kootenay Lake is the premier choice for accommodation in the Kootenay region of British Columbia.
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