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    • Manage and control labour costs and food costs within budget targets.
    • Oversee the schedules of each outlets within the budgets.
    • Food Safe Level 1 certification.
    • Dakota Dunes Thermal Spa (Opening Fall 2026)* is seeking an experienced Executive Chef to lead the opening of our culinary operations.
    • Reporting to the Executive Chef, the Executive Sous Chef plays a key leadership role in supporting the daily culinary operation of the resort, including…
    • The ideal candidates will assist the Executive Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, safety, and…
    • We have an ever-evolving menu with rotating feature menus, seasonal menu changes, and weekly & daily specials.
    • Creativity is encouraged from all staff members.
    • Supervise, coordinate, and schedule cooks, chefs, and kitchen staff to ensure efficient kitchen operations and consistent food quality.
    • Projected annual earnings of $67,800 (base salary + tips + bonuses).
    • 3 weeks paid vacation + statutory holidays.
    • RRSP/FHSA matching program after 3 months.
    • The space to evolve a beloved menu alongside the chef owner and build the kind of standards you'd want to cook to.
    • Budgeting, ordering, and cost management.
    • Must have strong knowledge of food principles and cooking techniques including cold kitchen chef experience and gourmet pastry and coffee knowledge.
    • You will work closely with the Executive Chef, help guide the kitchen through daily service, support menu development, coach the team, and keep standards steady…
    • Job Type:* Full-Time, Salary.
    • Lead the kitchen during service — jump on the line when it counts.
    • Own food quality, consistency, and execution every shift.
    • Comme sous-chef, vous dirigez les opérations de la cuisine.
    • Collaboration à la formation du personnel sous sa supervision.
    • The Morning Chef is responsible for leading the kitchen during breakfast and lunch service at Wollaston Lake Lodge, working in close collaboration with the…
    • Proven experience in sous chef or kitchen management roles in hospitality or resort settings.
    • Oversee daily kitchen operations, ensuring the highest standards…
    • Supervision, attribution des postes et coordination de l'équipe pendant le service.
    • Gestion des inventaires, rotation des produits et application rigoureuse des…
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Job Post Details

Panorama Mountain Village logo

Resort Executive Sous Chef - job post

Panorama Mountain Village
3.9 out of 5 stars
2030 Summit Dr, Panorama, BC
$33–$40 an hour - Full-time

Job details

Pay

  • $33–$40 an hour

Job type

  • Full-time

Location

2030 Summit Dr, Panorama, BC

Full job description

This job description is for a Resort Executive Sous Chef, this senior kitchen leadership role focuses on culinary operations, cost control & ordering, staff supervision & supporting our Executive Chef.
Key Responsibilities

  • Manage and control labour costs and food costs within budget targets.
  • Oversee the schedules of each outlets within the budgets.
  • Manages food ordering, inventory levels, and production planning.
  • Train, mentor, and develop kitchen staff through hands-on coaching.
  • Maintain consistent food quality, standards, and guest satisfaction.
  • Ensure compliance with food safety, sanitation, and workplace safety standards.
  • Conducts daily kitchen inspections and implements corrective actions when needed.
  • Track inventory transfers between multiple food outlets.
  • Work alongside kitchen management team to capture revenue opportunities.
  • Step into the Executive Chef's role when required.

Required Qualifications

  • Red Seal Certification (Cook).
  • A diploma or degree in Culinary Arts
  • Food Safe Level 1 certification.
  • Availability for full-time, year-round employment.
  • 5 or more years of supervisory experience in a high-volume restaurant or hotel environment.

Preferred Qualifications

  • Experience with Neapolitan-style pizza production and knowledge of Forno pizza ovens
  • Experience in multi-outlet operations.
  • Resort, hotel, or catering experience.
  • Strong knowledge or baking and pastry abilities.

Skills and Competencies

  • Strong leadership and team-management abilities.
  • Knowledge of food costing, labour management, and inventory control.
  • Ability to multitask and prioritize in a fast-paced environment with quick problem solving skills
  • Strong communication and organizational skills.

Physical Demands

  • Heavy lifting, pushing, and pulling.
  • Long periods of standing.
  • Working in hot kitchen environments.
  • Ability to handle high-pressure and stressful service periods.
  • Ability to oversee multiple events & outlets at the same time
  • Catering Operations
  • Pizza Production / Forno Oven Experience
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