Sous Chef

The Sous Chef is responsible for assisting the Chef and Pastry Chef in preparing daily meals. They have a wide variety of skills in food services and work closely with all members of the culinary team. This is a seasonal job opportunity from mid-November to late-April.

Requirements

• Certificate from a culinary institute, preferred
• Food Safe Certificate
• 2+ years' experience preparing sauces, dips, side dishes, soups, charcuterie boards, après ski snacks, etc.
• 2+ years' experience in a fast-paced kitchen environment
• Background in luxury hospitality or fine dining, preferred

Benefits

• Medical and dental benefit eligibility after 160 days worked
• Food and accommodation provided while on work shifts