Join the Kitchen team at Gerni’s Farmhouse, Sparkling Hill Resort’s authentic Austrian dining experience!
We are currently seeking a hard-working and experienced Sous Chef with strong culinary and leadership skills. The successful candidate will work closely with the Executive Chef to oversee daily kitchen operations, lead and develop the culinary team, and ensure consistently high standards of food quality, presentation, cleanliness, and efficiency.
Named after Sparkling Hill Resort’s owner, Mr. Gernot Langes-Swarovski, Gerni’s Farmhouse celebrates the flavours and traditions of Austria and Bavaria in a warm and welcoming setting. Experience preparing Austrian/Bavarian/German cuisine is a strong asset.
Staff accommodation may be available for team members working full-time, based on 40 hours per week. Please inquire about availability if contacted for an interview.
Perks & Benefits:
Sparkling Hill team members enjoy a variety of perks and benefits in recognition of their hard work and dedication, including:
- Deeply discounted room rates
- Discounts on gift shop retail, food, and spa treatments
- Extended health benefits
- Monthly gas cards
- Career growth opportunities through promotions and departmental transfers
- Opportunities to expand your knowledge and experience within the hospitality industry
Job Duties:
- Support the Executive Chef in overseeing the daily operation of the Gerni’s Farmhouse kitchen.
- Supervise and participate in food preparation, cooking, production, and plating across all food service areas.
- Maintain consistently high standards of food quality, flavour, portioning, and presentation.
- Support the preparation and development of authentic Austrian and Bavarian dishes while maintaining the quality and character of Gerni’s Farmhouse.
- Contribute to menu planning by developing and recommending recipes that support consistency, quality, and the restaurant’s culinary concept.
- Apply knowledge or previous experience with Austrian, Bavarian, or German cuisine to support menu authenticity and culinary development; experience in these cuisines is considered a strong asset.
- Lead kitchen operations in the Executive Chef’s absence, following established standards, expectations, and operational practices.
- Conduct pre-shift meetings with Chefs de Partie and communicate information relevant to the day’s business.
- Supervise, coach, organize, and motivate culinary team members to promote efficiency, accountability, and positive morale.
- Ensure appropriate staffing levels and adequate supplies for all kitchen stations.
- Confirm that scheduled team members have reported for work and document attendance concerns as required.
- Expedite service on the floor or in the kitchen according to business demands.
- Coordinate banquets, functions, and catered events with the Executive Chef, Banquet Manager, and Catering Manager, ensuring readiness at least 15 minutes before service.
- Assist with food ordering, purchasing, inventory management, and the maintenance of appropriate par levels.
- Receive and inspect food deliveries, ensuring products meet quality standards and are stored in accordance with provincial health regulations.
- Report delivery discrepancies or product concerns to the Executive Chef.
- Ensure food is stored in appropriate containers, accurately labelled, dated, and properly rotated to maintain freshness, reduce waste, and maximize quality.
- Ensure recipes, measurements, scales, portion sizes, and production standards are followed consistently by all team members.
- Identify opportunities to increase food revenue, control kitchen expenses, reduce waste, and improve productivity without compromising guest satisfaction or food quality.
- Assist the Executive Chef in establishing, implementing, and maintaining departmental objectives.
- Maintain the highest departmental standards established by the Executive Chef and expected by our guests.
- Promote professional work habits, integrity, teamwork, and respectful communication throughout the kitchen.
- Maintain a clean, organized, and safe working environment while actively supporting all health and safety requirements.
- Ensure maintenance requests, incident reports, and incident investigations are completed, submitted, and followed up on appropriately.
- Complete and submit required administrative documentation for kitchen employees, including performance reviews, timesheets, payroll forms, overtime approvals, and other employment-related records.
- Perform other related duties as required to support the successful operation of the kitchen and restaurant.
Qualifications:
- High school diploma or equivalent required.
- Experience with Austrian/Bavarian/German cuisine is a strong asset.
- Culinary education, trade certification, Red Seal, or equivalent required.
- FOODSAFE certification and any other certifications required under provincial regulations.
- Minimum of two years’ experience in a Sous Chef position or a more senior culinary role within a high-volume, upscale restaurant, resort, or hotel environment.
- Demonstrated food and beverage management and leadership experience.
- Knowledge of food purchasing, inventory control, and kitchen equipment maintenance.
- Understanding of hotel or resort operations and how they relate to kitchen and food service areas.
- Strong communication, interpersonal, organizational, and problem-solving skills.
- Reliable transportation is essential.
Please send cover letter and resume to Mr. Michael Wagenhofer, Gerni's Farmhouse Executive Chef. Only candidates selected for an interview will be contacted.
Job Types: Permanent, Full-time
Pay: $50,000.00-$60,000.00 per year
Benefits:
- Commuter benefits
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Store discount
- Vision care
Work Location: In person
