Posted 16 days ago
Sous Chef
@ RMSI-JTAC
Jasper, Alberta
Overview
RMSI-JTAC is hiring a full-time seasonal Sous Chef to support the Chef in daily food service and kitchen operations at a mountain resort. The role requires at least 4 years of supervisory or leadership experience, a physically demanding kitchen and outdoor schedule, and the ability to ski or snowboard blue runs. Alberta Employment Standards probationary rules apply.
Responsibilities:
- Prepare and cook menu items to established standards
- Coach and support cooks in food preparation and kitchen procedures
- Track inventory and perform daily food requisitions
- Assist in scheduling kitchen staff and maintaining sanitation checklists
- Support smooth kitchen operations during peak service periods
Requirements summary:
- Minimum 4 years supervisory or leadership experience
- Knowledge of food service operations and health and safety procedures
- Ability to lift 15 kg and push 50 kg
- Ability to work in varying temperatures indoors and outdoors
- Ability to ski or snowboard blue runs
Tools & skills
Source and dates
Employer career site / ATS feed · dayforce-feed
- Employer posting date
- 2026-10-21
- First seen by our source
- 2026-10-22
- Source record updated
- 2026-10-22
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Senior |
| Department | Food & beverage |
| Experience | 4+ years |
| Management experience | 4+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Seasonal | Yes |
| Travel | air: none · ground: none |
| Work setting | Store, Outdoors |
| Position | Sitting and standing |
| Physical demands | physical moderate · lift 33 lb · computer low |
Summary and details written by AI from the posting; the employer’s posting is the authority.
RMSI-JTAC
| Field | Value |
|---|---|
| Open jobs on Jobsy | 48 |
To apply for a Food and Beverage position, please email resumes to [email protected]
Sous Chef
Reports To
Chef, F&B Manager
Position Overview
Under the direction and supervision of the Chef, the Sous Chef works as part of a leadership team within a service-oriented environment. They assist the Chef in the daily food service operation and help ensure consistent, high-quality food production and guest satisfaction.
The Sous Chef should expect to be working primarily indoors in a kitchen environment with occasional outdoor work.
This is a full-time seasonal role. Alberta Employment Standards regarding probationary periods apply.
Qualifications
- A minimum of 4 years experience in a supervisory or leadership role
- Highly developed interpersonal, communication, and customer service skills
- Strong attention to detail and ability to lead and coach others
- Knowledge of food service operations and health and safety procedures
- Ability to work under pressure in a fast-paced and high-volume environment while maintaining organization and efficiency
- Ability to manage and maintain proper food levels and oversee labour productivity
- Ensure consistency in food preparation and presentation
- Must be able to lift up to 15 kilograms and push up to 50 kilograms
- Ability to work in varying temperatures throughout the day (both indoor and outdoor environments)
- Ability to ski or snowboard blue runs
Core Competencies
- Professional deportment with excellent customer service skills; experience working with guests and collaborating effectively with co-workers
- Cheerful, outgoing personality; demonstrated ability to remain composed in highly stressful situations
- Strong team member with the ability to take direction and provide direction when required
- Motivated and observant; able to identify tasks and complete them proactively without direction
- Self-aware; able to identify strengths and gaps in own abilities and training
- Able to apply training and prior experience to problem-solve effectively
Job Duties / Responsibilities
- Adhere to Alberta safe food handling guidelines while maintaining a clean and safe workspace, including daily temperature recordkeeping
- Prepare and cook menu items to established standards
- Assist in coaching and supporting cooks in food preparation and kitchen procedures
- Track inventory of food and perform daily food requisitions
- Assist in scheduling kitchen staff
- Implement and maintain the weekly sanitation checklist
- Assist the Chef with receiving food and supply deliveries
- Attend professional development training sessions as required and scheduled
- Ensure consistency in food quality, presentation, and portioning
- Support smooth kitchen operations during peak service periods
- Perform additional duties as required
Additional
- Work in a safe and efficient manner and proactively identify and report any safety concerns that could impact staff or guests
- Ensure all opening and closing procedures are followed and completed daily in the chalets
- Maintain a strong guest-focused and team-oriented approach in all aspects of work
Supplementary
- Respect and adhere to the company’s policies and procedures as set in the Corporate Policies, Employee Handbook and other Training Manuals
To apply for a Food and Beverage position, please email resumes to [email protected]
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