Publié il y a 5 mois
Sous Chef - Winter 26/27
@ BWSR
Kelowna, Colombie-Britannique
SIGNAUX
En bref
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.
Salaire :
28 $ de l’heure
Responsabilités :
- 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
Résumé des exigences :
- 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
Outils et compétences
Food preparationSanitationFood engineeringCookingFood materialsJourneypersonInventory managementSchedulingCoachingWork as a team
Source et dates
Site carrière / système de candidatures · ultipro
- Date publiée par l’employeur
- 2026-06-17
- Première détection par notre source
- 2026-10-08
- Mise à jour du dossier source
- 2026-10-16
Ces dates décrivent le dossier source, pas une vérification en direct du recrutement. Consultez l’offre originale.
Détails du poste
| Niveau | Intermédiaire |
| Domaine | Alimentation et restauration |
| Expérience | 3 an(s) et plus |
| Gestion d’équipe | Oui |
| Heures par semaine | 40 (estimé) |
| Saisonnier | Oui |
| Déplacements | avion : aucun · route : aucun |
| Milieu de travail | Restaurant ou cuisine |
| Position | Assis et debout |
| Exigences physiques | physique modéré · soulever 25 lb · ordinateur faible |
| Formation | Certificat de métier (DEP) (exigé) |
| Domaines d’études | Culinary arts |
Résumé et détails rédigés par l’IA à partir de l’offre; l’offre de l’employeur fait foi.
BWSR
| Champ | Valeur |
|---|---|
| Offres sur Jobsy | 45 |
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
Journal
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