Sous Chef

THE PROPERTY:Lake Louise Inn is a full-service hotel with 247 guest rooms and suites surrounded by soaring pines and sweeping mountain views, nestled among the snowy peaks of Banff National Park and is part of a UNESCO World Heritage Site.Lake Louise Inn is dedicated to ensuring each position in the company is treated equally and with the utmost importance. We value the diversity of our employees and want each of them to experience a welcoming atmosphere that delivers respect, compassion and professionalism. We believe that diversity creates memorable experiences every day for both our staff and guests during their time at Lake Louise Inn. WHY US?

• Full Time Team Members receive subsidized, furnished, private room with internet, cable and utilities included.
• Live, Work & Play in one of Canada's more iconic settings within Banff National Park.
• Daily shift meals in our newly renovated staff cafeteria (taxable benefit).
• Use of onsite fitness facility, mini golf course, heated pool and whirlpools.
• Subsidized Gym Membership & Fitness classes at local recreation centre.
• Group Benefit Plan (Health, Dental, Vision) offered at 7th month of employment for Full Time Team Members.
• Employee travel program with preferred room rates at Atlific Hotels.
• Discounts on Food & Beverage at 3 onsite restaurants.
• Be part of a culture that believes in developing talent & promoting from within.

DETAILS:

• Located in Lake Louise
• Valid Canadian Work-Permit Required for International Applicants
• Full-time position, average of 40 hours per week
• Wage dependent on experience/certification - First 90 days: $57,360.00 - $61,360.00/annually
• Wage dependent on experience/certification - After 90 days: $63,080.00 - $67,080.00/annually

SUMMARY:The Sous Chef is responsible for planning and directing food preparation in the kitchen. This will involve a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that arise in the kitchen and seizing control of a situation at a moment’s notice. RESPONSIBILITIES:

• Plan and direct food preparation in the kitchen
• Lead kitchen staff to ensure food covers are accurate and the preparation of food items are stocked and properly stored
• Assist with training
• Asist with ordering, receiving, menu engineering, food costs and inventory
• Create prep and cleaing schedules and assignments
• Assit with payroll and scheduling
• Maintain high quality food covers by expediting during dinner rush
• Assume responsibility of the Department in Executive Chef and Executive Sous Chef's absence
• Responsible for opening and closing duties
• Point of contact in event of an emergency
• Assist with hiring, training, and leading Kitchen Team in order to maintain the desired level of service and in line with the hotel’s service standards
• Assist with performance reviews, progressive discipline, and ongoing feedback & development with Department Members
• Assist in planning and execution of monthly specials
• Plan and execute buffet, functions, staff cafeteria meals
• Plan and execute buffet and functions reserved for special events
• Ensure that all kitchen employees are following policies/procedure
• Ensure targets are made with food cost and labour
• Other duties as required by the Executive Chef

REQUIRED QUALIFICATIONS:

• Red Seal Certification or guarantee of obtaining within 1 year of employment
• This position will spend 100% of the time standing
• Occasional environmental exposures to cold heat and water
• Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly
• Manual dexterity required to use knives and kitchen appliances
• Energetic, flexible, hands-on individual with initiative and integrity
• Good communication skills
• Alberta Food Safety Certificate
• Able to perform well in a fast-paced work environment
• Previous kitchen experience preferred
• Must be able to complete multiple flights of stairs per shift carrying supplies
• Highly organized and detail oriented
• Work well under pressure, without supervision, independently and as a member of a team
• Knowledge of food safety and handling procedures
• Ability to take direction and work well within a team
• Food Safety Certificate
• Manual dexterity required to use knives and kitchen appliances.
• 3-4 years of previous fast paced line cook experience required
• Previous CDP preferred 1-2 years
• Must be able to work mornings, afternoons and evenings as required

Please be advised we are only able to consider applications from candidates who are legally authorized to work in Canada.Job Type: Full-timePay: $57,360.00-$67,080.00 per yearBenefits:

• Company events
• Dental care
• Discounted or free food
• Employee assistance program
• Extended health care
• On-site gym
• On-site parking
• Vision care
• Wellness program

Application question(s):

• Are you able to reliably commute or willing to relocate to Lake Louise, Alberta for this position?

Experience:

• Cooking: 3 years (required)

Licence/Certification:

• Red Seal Certification (required)

Work Location: In person