Job Title: Executive Sous Chef

Location: North Vancouver

Department: Kitchen

Reports to: Executive Chef

Role Status: Full time/Permanent/Salaried

Job Summary

Our ideal candidate for this role is a systems-oriented culinary leader with a proven track record of building training frameworks, developing high-performing teams, and creating operational consistency across multiple venues. They bring a passion for mentorship, process improvement, and culinary excellence while possessing the leadership presence and business acumen required to support one of British Columbia's premier resort food and beverage operations.

Essential Job Functions

• Partner with the Executive Chef to lead all culinary operations across Casual Dining, Altitudes Bistro, The Observatory, Banquet & Events, and seasonal food and beverage activations.
• Drive the implementation, standardization, and continuous improvement of kitchen systems, recipes, operating procedures, production guides, training programs, and quality assurance processes across all culinary venues.
• Lead, mentor, and develop Sous Chefs, Chef de Parties, Cooks, and Stewarding teams through structured coaching, performance management, succession planning, and skills development programs.
• Create and maintain comprehensive onboarding and training programs, ensuring all culinary team members are fully trained on operational standards, food safety requirements, recipes, and guest service expectations.
• Champion a culture of accountability, engagement, continuous learning, and operational excellence aligned with Grouse Mountain's values and service philosophy.
• Oversee daily kitchen operations, ensuring consistency in food quality, presentation, execution, and guest satisfaction across all outlets.
• Support the development, costing, implementation, and ongoing optimization of menus, seasonal features, banquet offerings, and special event programs.
• Monitor food, labour, and operating costs while identifying opportunities to improve profitability, productivity, and operational efficiency.
• Develop and manage labour forecasts, scheduling strategies, and staffing plans based on business levels, seasonality, events, and operational requirements.
• Establish and maintain inventory control systems, product ordering procedures, waste management initiatives, and food cost controls.
• Ensure proper organization, rotation, storage, and handling of all food products in accordance with Food Safe and Vancouver Coastal Health standards.
• Monitor and maintain Food Safe, sanitation, and workplace safety programs, ensuring compliance with all regulatory requirements.
• Foster strong communication and collaboration with Front-of-House leaders to deliver exceptional guest experiences and seamless event execution.
• Conduct performance reviews, coaching conversations, and development planning for culinary team members.
• Support recruitment, interviewing, hiring, onboarding, and retention initiatives to build a high-performing culinary team.
• Oversee the condition, maintenance, and replacement planning of kitchen equipment, smallwares, banquet equipment, china, and serving ware.
• Participate in budget planning, capital project evaluations, and operational improvement initiatives.
• Lead by example through professional conduct, culinary excellence, and visible leadership presence.
• Perform other duties as assigned by the Executive Chef and Director of Food & Beverage.

Supervisory Responsibility
The Executive Sous Chef provides direction and leadership to our Sous Chefs, Chef de Parties and the wider kitchen team.

REQUIRED QUALIFICATIONS AND ABILITIES

• Secondary school diploma required.
• Red Seal Certification required; Certified Chef de Cuisine (CCC) designation considered a strong asset.
• Minimum 5-7 years of progressive culinary leadership experience, including at least 2-3 years in a Senior Sous Chef or Executive Sous Chef role within a multi-outlet resort, hotel, or high-volume food and beverage environment.
• Proven experience implementing culinary systems, standardized operating procedures, training platforms, and performance management programs.
• Demonstrated success leading large, diverse culinary teams while fostering a culture of accountability, training, and engagement.
• Strong financial acumen with experience managing food cost, labour cost, inventory controls, budgeting, and forecasting.
• Exceptional coaching, mentoring, and leadership abilities with a passion for developing future culinary leaders.
• Experience supporting banquet, catering, restaurant, and high-volume food service operations.
• Strong organizational, communication, and project management skills.
• Advanced knowledge of food safety, sanitation, and Vancouver Coastal Health regulations.
• Food Safe Level 2 certification required.
• Ability to thrive in a fast-paced, seasonal resort environment while balancing multiple priorities and operational demands.

WORKING CONDITIONS

Hours of Operation are weather dependant. Due to the nature of the business, this position requires flexibility in terms of your work schedule. A variety of work schedules may include a variety of start times, including shifts on weekends and statutory holidays. Shifts require standing for long periods of time, lifting, twisting, and other forms of manual tasks.

COMPENSATION AND BENEFITS

$85,000 to $95,000 annually.

All positions are eligible for the following benefits and perks:

• Free Seasonal Access Pass
• Discounts at the resort's restaurants, retail, and rental outlets
• Referral Bonus Program
• Public Transit subsidies
• Free or discounted lift tickets at many other resorts (winter/summer)
• Access to free Employee and Family Assistance Program
• Excellent training and professional development
• Northland Properties friends and family discounts program including hotels, restaurants and recreation

Full-time, year-round positions are also eligible for these:

• Health Insurance, Medical Insurance, Dental Insurance and Vision Insurance plans
• RRSP matching after 6 months of service
• Free access pass for dependants

DISCLAIMER

The prior statements are intended to describe the general nature and level of work being performed. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.