Executive Sous Chef, Banff Gondola

About Us:

Preferred Qualifications

• Demonstrated experience planning and executing large-group dining, banquets, private functions, or special events.
• Strong understanding of group-service logistics, including production volumes, service timing, staffing, and coordination across multiple venues.
• Experience balancing à la carte, buffet, and event operations simultaneously.
• Advanced food safety training.
• Experience reviewing profit and loss statements and contributing to departmental financial results.

Responsibilities

• Including but not limited to:
• Culinary & Operational Management
• Deliver a progressive, inspired, and consistent culinary offering across Sky Bistro, Northern Lights Alpine Kitchen, Peak Patio, and event operations.
• Support the Executive Chef in developing menus, service concepts, recipes, and operating procedures that reflect each venue’s identity and guest experience.
• Continually evaluate food quality, production processes, menu performance, and guest feedback to identify opportunities for improvement.
• Support the preparation and implementation of monthly and annual budgets, monitoring performance and taking action to achieve departmental goals.
• Assist in developing short- and long-term culinary strategies, including seasonal programming and special events.
• Establish and maintain consistent standards for food preparation, portioning, presentation, and service execution.
• Leadership & Team Development
• Maintain a strong, hands-on leadership presence throughout preparation, service, and closing operations.
• Lead, coach, and develop Sous Chefs, supervisors, and culinary colleagues, fostering accountability, teamwork, and professional growth.
• Oversee training and cross-training across venues to build team capability and operational flexibility.
• Manage scheduling, task delegation, and staffing levels in response to business volume and operational needs.
• Participate in recruitment, performance reviews, recognition, and corrective action.
• Build effective working relationships with front-of-house leaders and other departments to support clear communication and coordinated service.
• Identify maintenance and repair needs and coordinate follow-through with Maintenance and Operations teams.
• Food Preparation & Quality Assurance
• Supervise, expedite, and participate in food preparation for restaurant, buffet, group, and event services.
• Ensure all dishes meet established standards for quality, consistency, taste, temperature, and presentation.
• Support the development of food specifications, standardized recipes, and portion-control standards.
• Inspect deliveries and maintain appropriate receiving, storage, stock rotation, and inventory practices.
• Oversee buffet presentation and replenishment to maintain quality and availability throughout service.
• Ensure dietary requirements and allergy requests are communicated clearly and handled according to established procedures.
• Enforce food safety, sanitation, and safe food-handling practices.
• Monitor food waste and implement practical measures to improve yields and reduce unnecessary costs
• Groups & Event Execution:
• Support the planning and execution of large-group dining, private functions, and seasonal events across Banff Gondola.
• Collaborate with Events, Sales, front-of-house teams, and other departments to confirm menus, guest counts, dietary requirements, service timing, and operational needs.
• Translate event requirements into clear production plans, staffing requirements, and kitchen assignments.
• Coordinate preparation and service across multiple kitchens, ensuring group and event commitments are delivered alongside regular restaurant operations.
• Provide hands-on leadership during events, adapting to changing requirements while maintaining food quality and service standards.
• Review event execution with relevant teams and identify improvements for future functions.
• Administration & Financial Accountability:
• Attend and lead culinary meetings to communicate priorities, review performance, and coordinate operations.
• Maintain accurate production plans, requisitions, inter-kitchen transfers, and inventory records.
• Monitor food and labour costs, adjusting purchasing, production, and staffing to support budget targets.
• Support monthly labour and revenue forecasting and review labour projections against business demand.
• Oversee monthly inventory counts and investigate discrepancies.
• Ensure timely completion of administrative responsibilities and compliance with departmental policies and procedures.
• Other Responsibilities:
• Comply with Pursuit policies, procedures, and workplace safety requirements.
• Perform other duties as assigned by management.
• Red Seal certification or equivalent culinary qualification.
• Minimum three years of culinary management experience in high-volume restaurant or food service operations.
• Experience supporting multiple culinary venues and service styles.
• Strong culinary skills and a demonstrated ability to maintain quality and consistency during high-volume service.
• Proven people-management skills, with a commitment to coaching, training, and colleague development.
• Strong organizational and administrative skills, including scheduling, production planning, and inventory management.
• Understanding of food and labour cost controls, budgeting, and financial performance.
• Experience with menu development, recipe costing, and menu analysis.
• Strong knowledge of food safety, sanitation, and HACCP principles.
• Clear verbal and written communication skills and the ability to collaborate effectively across departments.
• Proficiency with Microsoft Office and relevant scheduling, inventory, and kitchen management systems.
• Ability to prioritize, solve problems, and adapt to changing business needs.
• Commitment to responsible sourcing, sustainable culinary practices, and waste reduction.