Sous Chef- Events

At The Rimrock it is our vision is to be the most desired hospitality experience in the Canadian Rockies for guests and employees alike.

We welcome colleagues like an extension of our guests — individuals who travel from around the world to explore the Canadian Rockies. As an employee, you will live and work with a very diverse team in one of the most beautiful settings in the world, creating unforgettable memories on and off duty. Learn more at: https://www.rimrockcareers.com/career-opportunities

Competitive Salary: 

$63,000 - $67,000 gross annually, based on previous experience and education.

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.

Focusing on a flawless Guest experience in Events, Outlets and Colleague Restaurant.

Duties and Responsibilities

• Review the daily production sheets with team and plan tasks for the week
• 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
• Complete approve time sheets, and perform other required administrative responsibilities such as spec sheets & MeP sheets
• 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
• Quality control the outlets daily to ensure standards are met
• Manage the shift time of hourly staff to control employee payroll costs
• 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

• 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 Sous Chef experience in a luxury Hotel, preferably in Banquets
• Valid food handler certificate
• 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

Job Perks & Benefits:

• Subsidized staff accommodation provided on-site for full time status employees
• One complimentary meal per shift in our staff cafeteria
• Comprehensive benefits package (Medical, Vision & Dental) including extended benefits like; Mental Health, Orthodontics, Fertility Drugs and Gender Affirmation for full time permanent status employees
• Defined Contribution Pension Plan with employer matching up to 5% of annual earnings for full time permanent status employees
• Employee travel program with discounts on room rates as well as on food & beverage at Accor properties world-wide
• Access to the Mountain Explorer Travel Program – exclusive room rates for colleagues, which includes 50% off all food & beverage when staying at Fairmont Resorts in Lake Louise, Jasper & Whistler

Inclusion & Diversity

We want every employee to feel valued, appreciated, and free to be themselves at work and in housing. Banff National Park draws individuals from all around the world to visit, work, and live. Our location naturally fosters a diverse workforce and new employees can see themselves represented throughout the hotel, regardless of cultural origin, gender identity, religion, physical abilities, sexual orientation or age. As an organization, we know we can always strive to be better and intentional acts of inclusion are key to achieving our mission.