Sous Chef

About the job
We truly believe that our continued success is a result of our employee contributions. Positive attitudes, exceptional customer service skills and working as a team is really what makes The Rimrock the most desired hospitality experience in the Canadian Rockies. We pride ourselves on welcoming each new employee onto our team and helping them develop skills and knowledge to further their careers. It is our mandate to promote from within and facilitate both personal and professional growth and development.

Scope

The Sous Chef is a leader in the Kitchen, providing training, mentorship, and management of all Kitchen staff, ensuring service and safety standards are achieved.

Duties And Responsibilities
Review the daily production sheets with team
Prepare, and when required, delegate the production of food items
Actively participate in the training of culinary skills to junior staff
Supervise staff in the absence of the Executive Chef and Executive Sous Chef
Follow recipes and presentation specifications and prepare, season, and cook food following special dietary instructions where required
Order adequate amounts of food required for menu and to meet demand
Create a work schedule for Kitchen employees according to occupancy levels and business forecast
Complete performance reviews, approve time sheets, and perform other required administrative responsibilities
Keep over-production and food waste to a minimum by ensuring proper rotation, labelling and storing of food
Ensure adherence to all sanitation and food production and storage procedures and codes
Assist with the enforcement of Health & Safety protocols and ensure a clean and safe working environment for all staff
Completion of other related tasks as assigned

Physical Demands
Continuous standing for long periods of time
Frequent walking, bending, and reaching above and below shoulder height
Frequent lifting and carrying up to 22 pounds / 10 kg
Occasional lifting and carrying up to 50 pounds / 23 kg
Working in a hot, noisy, fast-paced environment

Qualifications
Completion of Grade 12 or equivalent
Culinary degree and 5 years of cooking experience OR 7 years of cooking experience in a high volume, higher-end establishment
Experience and proficiency in both a la carte and production cooking
Previous supervisory experience in the Kitchen
Able to meet the physical demands of the position
Self-motivated
Able to work and make thoughtful, effective decisions while under pressure
Excellent communication skills

Thank you for your interest in joining our team! We share in your excitement to live and work in the Canadian Rockies.

The Rimrock Resort Hotel is a Bow Valley Workplace Inclusion Charter signatory. We value the diversity of our employees and invite applications from all candidates. If you are contacted by a Recruiter, please let them know if there is any stage of the recruitment process that you will need support or accommodations for.

You can learn more about what to expect as a Rimrock employee here .

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