Posted 5 months ago
Sous Chef - Winter 26/27
@ BWSR
Kelowna, British Columbia
SIGNALS
Overview
BWSR is hiring a seasonal, full-time Sous Chef for the winter 2026/2027 season, running from early November 2026 to April 2027, at $28 per hour. The role assists the Head Chef in running kitchen operations, supervising cooks, managing inventory and safety, and meeting guest expectations.
Pay:
$28 an hour
Responsibilities:
- Assist the Head Chef with all kitchen operations and management
- Supervise cooks and kitchen staff, ensuring food is prepared correctly
- Conduct inventory of food supplies and forecast needs
- Maintain high sanitation standards and enforce food safety procedures
Requirements summary:
- Culinary school certificate or Journeyman papers
- 3-5 years experience in a high volume operation
- Knowledge of inventory control and ordering
- Ability to plan schedules, assign duties and train staff
Tools & skills
Food preparationSanitationFood engineeringCookingFood materialsJourneypersonInventory managementSchedulingCoachingWork as a team
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-06-17
- First seen by our source
- 2026-10-08
- Source record updated
- 2026-10-16
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Food & beverage |
| Experience | 3+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Seasonal | Yes |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen |
| Position | Sitting and standing |
| Physical demands | physical moderate · lift 25 lb · computer low |
| Education | Trade certificate (required) |
| Fields of study | Culinary arts |
Summary and details written by AI from the posting; the employer’s posting is the authority.
BWSR
| Field | Value |
|---|---|
| Open jobs on Jobsy | 46 |
Job description
Duties and responsibilities:
- Directly assisting the Head Chef with all kitchen operations and management tasks
- Supervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct
- Conducting regular physical inventories of food supplies, and assessing projected needs
- Ensuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times
- Establishing controls to minimize food and supply waste and theft
- Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
- Consulting with the Head Chef about food production aspects of special events being planned
- Cooks or directly supervises the cooking of items that require skillful preparation
- Evaluating food products to ensure that quality standards are consistently attained
- Maintaining an open and professional dialogue with the Head Chef, Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers at all times
- Attending all staff meetings
- Endeavoring to surpass guest expectations
- Ensuring to never say no to a guest request without offering an alternative
- Managing any disciplinary action up to the verbal warning level. Will work with the Head Chef or Executive Chef should further action be necessary
- Being flexible with days/hours worked in regard to business levels etc.
Position requirements/skills:
- Certificate of Completion or Journeyman papers from an approved Culinary Institute
- 3-5 years experience in a high volume operation or similar role
- Knowledge of supplies, equipment, and/or services ordering and inventory control
- Organizing and coordinating skills
- Ability to read, understand, follow, and enforce safety procedures
- Knowledge of planning and scheduling techniques
- Ability to plan work schedules and assign duties; ability to provide or arrange for training
- Ability to develop and test recipes and/or techniques for food preparation/presentation
- Mentoring apprentices and other kitchen staff
- Skill in cooking and preparing a variety of food
- Ability to work in a Team environment
Physical demands:
- Must be able to stand and exert well-paced mobility for up to 4 hours in length
- Ability to lift 11kg (25lbs) regularly
- Must be able to push and pull equipment of various sizes and weights
- Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
- Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity
Details:
- Wage: $28/hr
- Seasonal, full-time role
- Early November 2026 - April 2027
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