Cuisine International jobs

Sous Chef (Catering Operations & Production Leadership)Position Summary

The Sous Chef is a key leadership role responsible for supervising daily kitchen operations, food production, and culinary execution to support Rocky Mountaineer's onboard catering services. This role ensures that all meals are prepared to the highest culinary standards, maintaining absolute consistency, safety, and efficiency.

Working in a high-volume production environment that serves up to 120,000 guests annually, the Sous Chef collaborates closely with culinary leadership to manage the kitchen team, oversee inventory, and maintain seamless workflows across standard, delayed, and emergency rail service operations.

Key Responsibilities1. Culinary Leadership & Kitchen Supervision

• Lead, mentor, and supervise the daily activities of Cooks, Stewards, and fulfillment support staff.
• Oversee high-volume food preparation and execution, ensuring all menu items (breakfast, lunch, dinner, snacks, and crew meals) meet strict quality and presentation standards.
• Train kitchen staff on proper culinary techniques, recipe execution, and equipment operation.
• Manage daily kitchen scheduling, station assignments, and production timelines to optimize efficiency.

2. Production & Fulfillment Oversight

• Monitor production workflows to ensure all meals are completed, portioned, and packaged accurately according to load sheets and fulfillment timelines.
• Direct the preparation of irregular operations (IROPS) menus, emergency meal kits, and quick-turnaround adjustments due to train delays or route changes.
• Conduct final quality control checks on catering components before they are staged for onboard loading.

3. Food Safety, Sanitation & Quality Compliance

• Enforce absolute adherence to Food Safe Level 1 & 2 standards, HACCP guidelines, and company safety protocols.
• Ensure strict control over allergen management, dietary restrictions, cross-contamination, and product traceability.
• Oversee regular deep-cleaning schedules, workstation sanitation, and preparation for health inspections and internal audits.

4. Inventory, Ordering & Cost Control

• Assist in managing inventory levels, ordering ingredients, and receiving supplies to meet fluctuating production demands.
• Enforce proper stock rotation (FIFO) and climate-controlled storage procedures.
• Monitor and minimize food waste through precise portion control, creative utilization of overstock, and accurate production tracking.

5. Team Collaboration & Communication

• Foster a positive, respectful, and high-performance kitchen culture focused on teamwork and accountability.
• Communicate effectively with procurement, logistics, and onboard services teams to align culinary production with train operations.
• Step in to support hands-on cooking and prep work during peak volumes or staffing shortages.

Qualifications & RequirementsExperience

• 3–5 years of culinary experience in a high-volume catering operation, hotel, or production kitchen, with at least 1–2 years in a supervisory or leadership capacity.
• Proven experience managing diverse teams under tight production deadlines.

Certifications

• Valid Food Safe Level 1 required (Food Safe Level 2 or equivalent advanced food safety certification is strongly preferred).
• Culinary Arts diploma or Red Seal certification is an asset.

Skills & Competencies

• Advanced culinary skills with a deep understanding of high-volume prep, cooking methods, and portion control.
• Strong leadership, coaching, and conflict-resolution abilities.
• Exceptional time management and organizational skills, with the agility to pivot quickly during operational changes.
• Excellent verbal and written communication skills.

Working Conditions

• Flexible Availability: Must be able to work a flexible schedule to support dynamic rail operations, including early mornings, late evenings, weekends, and holidays as required.
• Physically demanding role requiring standing for extended periods, bending, and lifting/carrying up to 50 lbs.
• Exposure to varying kitchen environments, including high heat, steam, and walk-in coolers/freezers.

Key Success Metrics

• Culinary Excellence: Consistency in food quality, presentation, and flavor across all train routes.
• Operational Efficiency: Meeting strict daily production and fulfillment timelines without disrupting rail departures.
• Regulatory Compliance: Maintaining 100% compliance with food safety regulations, allergen controls, and workplace safety audits.
• Team Performance: High staff morale, low turnover, and strong accountability among the kitchen crew.
• Waste & Cost Management: Keeping food waste and variance within targeted operational budgets.

Pay: $60,000.00-$65,000.00 per year

Benefits:

• Extended health care
• On-site parking
• Paid time off

Work Location: In person