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Panorama Mountain Village

Job Title:

Sous Chef
Date Posted:
Work Permit?:
Pay Rate:
Competition Start Date:
Job Level:
Competition Close Date:
  Full Time      
The role of the a Panorama Sous Chef is to assist in the overall culinary operations for this outlet and associated services and accountabilities. This position is a hands-on role with most of your time spent cooking on line and prepping alongside your team. The majority of your time will need to be spent on the Picnic Café area however you will also be called upon to assist in other areas.

Essential functions include but are not limited to the following:
Ensure impeccable food quality within your area as well as any other areas you assist in.
Leading by example to all culinary team members.
Adhere to an annual planning calendar for ordering, menu revisions, training and budgeting.
Employee Deliverables
Assist with various Human Resource functions such as recruiting, hiring, development, administration, terminating, discipline and culture for all staff.
Engage employees, encourage their ideas and act on them. Stimulate and develop positive morale and team spirit that will lead to high productivity
Assist with the creation and delivery of Standard Operating Procedures such as the following:
Exceeding Health & Safety regulations as required by the Interior Health Board.
Schedules written within the labor budget guidelines while maintaining adequate coverage.
Create food instruction manuals, in conjunction with the Health & Safety Plan, ensuring all staff creates dishes with the same consistency.
Develop a system around securing all products storage areas to prevent theft.
Oversee ALL inventory systems for the culinary side of our operation.
Ensure property, facilities and equipment remains in good repair and appearance.
Maintain clean and orderly kitchen areas to promote clean work and preventative maintenance.
Act like an owner – treat the operation as if it were your own!

Physical Ability, Experience Requirements & Special Skills:
Able to be on feet throughout a ten-hour day.
Minimum of (2) years of culinary experience in a high volume, multi-outlet operations.
Strong verbal, written, analytical, and interpersonal skills with acute attention to detail.
Strong computer literacy especially with Microsoft Word, Excel and Outlook.
Red Seal Certification or industry equivalent while working towards your goal of Certification.
Strategic decision maker with the ability to adjust to major changes in tasks or work environment.
Knowledge of wine and related spirits an asset as well as experience with F&B POS systems.
Food safe certification is essential.

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