Sous Chef

Job summary

The Sous Chef will work on the line to support daily kitchen operations while overseeing scheduling, inventory, and food quality standards. They are responsible for leading and training a team of cooks and dishwashers to ensure a positive and efficient kitchen environment.

Job details

Sous Chef – Summit Grill Best Western Plus Valemount Inn & Suites Location: Valemount, British Columbia (1 hour southwest of Jasper AB) Department: Food & Beverage – Summit Grill Reports To: Executive Chef Position: Full-Time, Working Leadership Role About the Summit Grill The Summit Grill at the Best Western Plus Valemount Inn & Suites is a busy, fast-paced hotel restaurant serving both our guests and the local community. We operate with a small, efficient kitchen led by a talented Executive Chef and supported by an experienced and diverse team of cooks and dishwashers. Our kitchen team is international, hardworking, and committed to providing great food and genuine hospitality. As our operation continues to grow, we are looking to strengthen our culinary leadership team with the addition of a Sous Chef. Position Summary The Sous Chef is a hands-on working leadership position that supports the Executive Chef in the daily operation of the Summit Grill kitchen. This is not an office-based management position. The successful candidate will spend a significant amount of their time working alongside the culinary team on the line while also taking responsibility for scheduling, ordering, organization, communication, administrative duties, food quality, and day-to-day kitchen leadership. The Sous Chef will assist in leading a team of up to 7 cooks and dishwashers and will be expected to oversee kitchen operations when the Executive Chef is away. We are looking for someone who can lead from the front, stay organized under pressure, communicate effectively with a diverse team, and help create a kitchen environment where people enjoy coming to work. Key Responsibilities Kitchen Operations Work actively on the line during regular service and peak periods. Support the Executive Chef with the daily operation of the kitchen. Help organize daily prep, production, service, and closing responsibilities. Ensure food is prepared consistently according to recipes, presentation standards, and portion controls. Maintain strong communication between cooks, dishwashers, servers, and restaurant leadership. Help identify operational challenges and find practical solutions. Assume responsibility for kitchen operations when the Executive Chef is absent. Team Leadership Assist in supervising and supporting a team of up to 7 cooks and dishwashers. Lead by example and be willing to work alongside the team. Help train, coach, and develop culinary employees. Support onboarding and orientation of new kitchen employees. Provide clear direction during busy services. Help create a respectful, positive, and professional environment within our diverse international team. Address day-to-day performance or operational concerns and communicate significant issues to the Executive Chef. Scheduling & Administration Assist with preparing and maintaining kitchen schedules. Help manage staffing levels based on business volumes and operational requirements. Assist with food ordering and inventory management. Monitor product levels, shortages, waste, and upcoming operational needs. Complete administrative tasks assigned by the Executive Chef. Attend departmental, operational, and management meetings as directed. Participate in meetings on behalf of the culinary department when the Executive Chef is unavailable. Assist with invoices, receiving, inventory counts, food-cost controls, and other kitchen administration as required. Food Safety & Kitchen Standards Maintain high standards of cleanliness, sanitation, organization, and food safety. Ensure proper food storage, labelling, rotation, temperature control, and handling procedures. Support compliance with all applicable health and safety requirements. Help maintain equipment and immediately identify maintenance or safety concerns. Ensure opening and closing procedures are consistently completed. What We're Looking For The ideal candidate is an experienced culinary professional who is ready to take the next step into leadership or an established Sous Chef who still enjoys being actively involved in service. You should be comfortable moving between working a fast-paced line and managing the organizational responsibilities of a leadership position. Our ideal candidate will have: Previous experience as a Sous Chef, Kitchen Supervisor, Lead Cook, or experienced Line Cook. Strong line-cooking skills and the ability to perform under pressure. Experience supervising or leading a kitchen team a must. Strong organizational and time-management skills. Basic experience with scheduling, ordering, inventory, and kitchen administration. A solid understanding of food safety and sanitation. The ability to communicate effectively with employees from different cultures and backgrounds. A willingness to learn, coach others, and accept feedback. The flexibility required to work evenings, weekends, holidays, and varying shifts based on business needs. Leadership at Vantage Hotels At Vantage Hotels, leadership isn't about standing on the sidelines. It's about being part of the team. Our values guide how we work: Own It – Take responsibility for your kitchen, your team, and the guest experience. Love It – Bring energy and pride to what you do. Solve It – See a problem, communicate it, and help find the solution. Share It – Share knowledge, communicate openly, and help develop the people around you. Laugh – Hospitality is hard work, but we believe great teams should also enjoy working together. Our goal is simple: Inspiring Connections — with our guests, our community, and each other. Why Join the Summit Grill? This is an opportunity to join an established kitchen with a strong Executive Chef and a great team while developing your own culinary leadership experience. You'll have the opportunity to influence daily operations, develop employees, participate in the business side of the kitchen, and become an important part of the leadership team at the Best Western Plus Valemount Inn & Suites. If you're a strong cook who enjoys leading people, thrives in a busy kitchen, and wants an opportunity to grow beyond the line, we'd like to meet you. #BWV

What you’ll do

The Sous Chef will work on the line to support daily kitchen operations while overseeing scheduling, inventory, and food quality standards. They are responsible for leading and training a team of cooks and dishwashers to ensure a positive and efficient kitchen environment.

Requirements

Candidates must have previous experience as a Sous Chef, Kitchen Supervisor, or experienced Line Cook with strong culinary and leadership skills. Proficiency in kitchen administration, food safety, and the ability to work under pressure in a fast-paced environment are required.

Listed skills

• Time management · Preferred
• Problem solving · Preferred
• Food safety · Preferred
• Team Supervision · Preferred
• Communication · Preferred
• Sanitation · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Line cooking
• Kitchen management
• Food safety
• Sanitation
• Inventory management
• Staff scheduling
• Team supervision
• Menu preparation
• Food cost control
• Communication
• Time management
• Problem solving
• Training and development
• Equipment maintenance
• Food Quality Assurance And Control
• Influencing Skills
• Influencing Without Authority
• Willingness To Learn
• Administrative Functions
• Grilling
• Management
• Cleanliness
• Cooking
• Culinary Arts
• Food Safety And Sanitation
• Leadership
• Hospitality
• Inventory Management
• Invoicing
• Operations
• Restaurant Operation
• Time Management
• Team Leadership
• Scheduling

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks