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Year Round Jobs

Now hiring for the following Year Round employment positions:

More Information Experienced Sous Chef
More Information Executive Chef


Don’t forget to also check our winter job and our summer job opportunities.

 

Experienced Sous Chef - posted January 13th 2015

Position:                                Experienced Sous Chef

Employment Status:           Permanent Full-time

Start Date:                            ASAP

Rate of Pay:                          Based on experience

Job Description:

Reporting to the Executive Chef, this role is responsible for the supervision of back of house operation of numerous outlets.

Job Responsibilities:

  • Lead a team of entry level kitchen employees in a high volume multi-outlet environment
  • Assist with daily/weekly/monthly operating budgets
  • Efficient scheduling abilities
  • Assist with payroll tracking
  • Meet or exceed labour, inventory & cost control targets
  • Assist with menu design, creation & implementation
  • Ensure a high standard of consistency and quality products and services while adhering to financial targets
  • Provide a “hands on” approach in the leadership of the kitchen team in a multi-outlet environment
  • Product ordering from respective suppliers for all food outlets

Job Requirements/ Qualifications

  • Minimum of 3-4 years supervisory experience with both high production buffet & line experience
  • Highly organized & detail oriented
  • Strong leadership & problem solving skills
  • Possess strong coaching, communication & interpersonal skills
  • Food safety certification is preferred, but training in Alberta will be provided if necessary
  • Extensive knowledge of food handling and sanitation standards
  • HACCP training considered an asset

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Executive Chef - posted August 5th 2014

Executive Chef

The fulltime role of the Executive Chef is an integral part of the overall success of the Food and Beverage Department at the Lake Louise Ski Resort. The successful candidate will be a proven culinary leader with a reputation for creative excellence and impeccable customer service. You will be responsible for the operation of numerous outlets, catering to international clientele in a high volume establishment. You will draw on your experience in an upscale hotel, resort or cruise ship to help redefine the company’s culinary direction, redesign the culinary experience for our guests and seek opportunities for growth, while maximizing profitability.  

The responsibilities of this fulltime role include but are not limited to:

  • Work closely with the Food & Beverage Manager in leading  and managing the day-to-day operations of the Kitchen team to ensure the highest level of service and guest satisfaction is achieved
  • Plan and direct the operations of numerous restaurants and catering facilities
  • Supervise and train sous-chefs, chefs, and all kitchen and restaurant staff
  • Collaborate in the preparation of annual budgets and strategic plans and achieve the goals and targets therein
  • Create and develop innovative new concepts, menus and promotions
  • Ensure a high standard of consistency and quality products and services while adhering to financial targets
  • Build mutual trust, respect and cooperation through recruitment, selection, training, motivation and ongoing development of all levels of chefs and cooks
  • Provide a “hands on” approach in the leadership of the kitchen team in a multi-outlet environment
  • Employ a sensitive and firm approach to variable business levels and labour scheduling
  • Assign resources and control costs relating to personnel, equipment and repairs and product ordering from respective suppliers for all food outlets
  • Adherence to company policies and procedures
  • Other duties as assigned 

Requirements include:

  • Red seal or equivalent professional designation required
  • Minimum of 5 years of professional Culinary and Management experience at a world class establishment
  • Extensive knowledge of food handling and sanitation standards
  • HACCP and food safety certified
  • Demonstrated ability to teach, coach, and manage a team of 75+ Kitchen staff
  • Demonstrated experience in fine dining, buffet and banquet functions required
  • Demonstrated culinary experience in international and domestic cuisine required
  • Demonstrated creativity in menu development and concept required
  • Must have strong interpersonal skills, leadership skills and problem solving abilities
  • Proven financial management skills working with budgets in excess of $2,500,000
  • Ability to work well under pressure in a fast paced environment
  • Ability to work cohesively as part of a team and ability to build teams
  • A high degree of professionalism and administrative skills are crucial

Benefits and Compensation:

  • Salary $75,000 to $90,000 (depending on experience) for 40 hours per week
  • Eligible for LLSR health benefits plan
  • Eligible for LLSR bonus program
  • Eligible for LLSR RRSP contribution program
  • Multi resort ski pass

Company Details:

Name: Lake Louise Ski Resort (The Lake Louise Ski Area Ltd.)

Business address and work location: PO Box 5. # 1 Whitehorn Rd, Lake Louise, AB T0L1E0

We thank all applicants for their interest; however only those candidates selected for an interview will be contacted.  If you are interested in this exciting opportunity, please email, fax or mail your resume with cover letter to:

Email: jobs@skilouise.com

Or

Fax: 403-522-1342

Or

Mail: PO Box 5. # 1 Whitehorn Rd, Lake Louise, AB T0L1E0

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