19 meilleures offres (executive sous chef, turner valley, ab) (à pourvoir)

Executive Sous Chef
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- Fins de semaine au besoin
- Service
- Port de charges lourdes
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Executive Sous Chef - Relocate to Waterton Park
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Sous Chef - Moxies Shawnessy
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il y a 12 jours
Sous Chef
Pomeroy Lodging LP —Kananaskis, AB
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- Port de charges lourdes
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Night Sous Chef
Starbelly Group —Calgary, AB
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Calgary – Shepard Flats —Calgary, AB
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Executive Chef – New Italian Panuozzo Concept | Beltline, Calgary
OLEA Restaurant —Calgary, AB
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BOH Management - Sous Chef
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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive sous chef (turner valley, ab)

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Executive Sous Chef

Pomeroy Lodging LP
Kananaskis, AB

Postuler rapidement

Détails du poste

Temps plein

Compétences

Service
Mention Sceau rouge
Sourçage
Port de charges lourdes
Gestion des stocks
Préparation culinaires
Paie
Leadership
Compétences en communication
Hôtellerie

Description complète du poste

Executive Sous Chef

Salary + Competitive bonus incentive program

THIS JOB IS LOCATED IN KANANASKIS, AB. SUBSIDIZED STAFF HOUSING IS AVAILABLE.

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

The Opportunity:

Set in one of Canada's most breathtaking mountain destinations, Pomeroy Kananaskis Mountain Lodge is a premier four-diamond resort delivering elevated culinary experiences across multiple restaurants, luxury guest offerings, and a dynamic banquet and conference operation.

We are seeking an experienced and passionate Executive Sous Chef to join our culinary leadership team. Reporting directly to the Executive Chef, this role plays a critical leadership function across a complex, high-volume resort operation.

You will be responsible for creating and executing a memorable dining experience for all guests of the resort while ensuring strong financial performance, consistent execution, and high-performing teams.

The Role:

As Executive Sous Chef, you are responsible for leading culinary operations across six food and beverage outlets, large-scale banquet and conference facilities, employee dining, and seasonal resort programming.

Success in this leadership role requires:

A strong commitment to building, training, mentoring, and coaching a high-performing culinary team, while maintaining a visible, hands-on leadership presence in all kitchen operations
Elevating the guest experience through consistent execution, creativity, and attention to detail
Driving profitability through disciplined management of food cost, labor cost, and operational efficiency
Strong culinary expertise in menu creation, seasonal programming, and recipe standardization
The ability to consistently meet or exceed revenue targets, food cost objectives, and guest satisfaction scores
Coordinating, supervising, and assisting in the preparation, cooking, and execution of all meal periods across all outlets based on business levels and demand
Understanding all kitchen roles in order to effectively support and perform duties in their absence when required
Working knowledge of culinary systems including ordering, inventory management, scheduling, and payroll systems
Experience working with local farms, producers, and sustainable sourcing practices considered a strong asset
Strong organizational and communication skills to ensure seamless multi-outlet execution
Champion a positive and inclusive culinary culture by fostering employee engagement, accountability, recognition, professional development, and succession planning, while creating an environment where team members feel valued, supported, and empowered to grow their careers.
Lead by example in building a high-performance culture that prioritizes teamwork, communication, continuous improvement, and exceptional service standards across all culinary operations.

About the Operation:

The Executive Sous Chef will provide leadership across:

Six unique food & beverage outlets (casual, upscale, lounge, and grab-and-go concepts)
High-volume banquet and conference facilities
Weddings, galas, and social event catering
Luxury Black Diamond Club culinary offerings
Employee dining operations
In-room dining and resort-wide service support
Seasonal outdoor culinary activations and pop-up experiences

This dynamic resort operates year-round, serving leisure guests, corporate groups, conferences, weddings, and destination events.

Key Responsibilities:

Lead daily culinary operations across all outlets, banquet functions, and resort food service programs
Ensure consistent execution of recipes, presentation, portioning, and quality standards across all kitchens
Maintain a visible, hands-on leadership presence across all culinary operations
Support menu development, seasonal programming, and culinary innovation with the Executive Chef
Recruit, train, mentor, and develop culinary team members at all levels
Build a culture of accountability, teamwork, respect, and continuous improvement
Oversee execution of weddings, conferences, galas, and large-scale banquet events
Partner with Sales and Conference Services to ensure seamless event delivery and guest satisfaction
Manage labor efficiency, scheduling, productivity, and operational flow across outlets
Support food cost control, inventory management, purchasing standards, and waste reduction initiatives
Participate in budgeting, forecasting, and monthly financial performance reviews
Ensure compliance with HACCP, sanitation, safety standards, and Marriott brand requirements
Conduct regular kitchen inspections and implement corrective actions where required
Collaborate with front-of-house, stewarding, and leadership teams to enhance overall guest experience
Ensure proper training and understanding of all kitchen roles to support operational coverage when needed
Utilize and support culinary systems including ordering, scheduling, payroll, and inventory tools
Support sourcing initiatives, including relationships with local farms and producers where applicable

Qualifications:

Required

Minimum 5+ years progressive culinary leadership experience in hotels, resorts, or high-volume operations
Previous experience as Executive Sous Chef or Senior Sous Chef
Strong multi-outlet and banquet production experience
Proven leadership of large culinary teams
Strong financial acumen (food cost, labor cost, inventory control)
Excellent communication, organizational, and leadership skills
Experience with culinary systems (ordering, scheduling, payroll, inventory tools)

Preferred

Red Seal Certification
Culinary Degree or Diploma
Marriott or luxury resort experience
Experience managing $10M+ annual food revenue operations
Knowledge of Alberta/local sourcing and seasonal cuisine
Experience in remote or resort environments

Physical Demands:

Requires prolonged standing and walking throughout the shift in kitchen and storage areas.
Frequent bending, reaching, twisting, and crouching to access low shelves, ovens, refrigeration units, and storage areas.
Repetitive hand, wrist, and arm movements (knife work, chopping, whisking, plating, sautéing).
Ability to lift, carry, push, and pull items up to 25-50 lbs (e.g., bulk food products, stock pots, kitchen equipment).
Flexibility to work varied shifts, including mornings, evenings, weekends and holidays based on business levels.

Amazing Perks:

Marriott Destinations membership with discounted global hotel rates and F&B discounts
Discounts across all on-site dining outlets
One meal per day in our employee cafeteria (taxable benefit)
Activities Committee perks (ski/snowboard passes, yoga, golf, skydiving, and more)
Shuttle access to Calgary, Cochrane & Canmore
5 personal days per year after 90 days of full-time employment
15 days annual leave per year
Strong growth and development opportunities within Marriott & Pomeroy Lodging
Comprehensive health & wellness benefits (some restrictions may apply)

Apply now or visit us to learn more information at www.livetheadventure.ab.ca

Experience the Kananaskis Mountain Lodge here: https://vimeo.com/261927699

*Season Availability, subject to cut off dates.

Postuler rapidement

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : executive sous chef (turner valley, ab)

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