Sous Chef

What we are looking for

Our hotel is looking for an experienced sous chef to join our culinary team. In this position, you will coordinate and supervise food preparation areas and ensure the consistency and exceptional quality of all menu items. You are an expert in food rotation practices and can assist in training and developing staff. Our perfect candidate has significant food production and culinary experience, as well as proven leadership skills. While a culinary arts degree is not essential, formal training and a red seal journeyman ticket is a must. A Food Safe certificate is a requirement for this role.

Who we are

The Westin Bear Mountain Resort & Spa, Victoria, is a world-class 5-star property with 91 rooms, two restaurants and a bar and lounge area, a 300-person ballroom as well as meeting and conference facilities with several amenities including a new state of the art Spa. We are a Westin branded hotel that falls under the Marriott umbrella.

What we offer

Westin Bear Mountain Resort & Spa is located on a bus-route at the top of the Bear Mountain Resort in Langford. For those employees with their own vehicles, we offer free parking on site. All staff enjoy top-notch free lunches in the staff room and can use the fitness facility free of charge.

If you would like to show off the property to your family and friends, you can dine with us in Callisto, our exquisite Pacific Northwest fare inspired casual dining restaurant and receive 50% off.

You can also pamper yourself at the Amatista Spa, while receiving a 20% discount.

On top of this, we have entertaining staff events, staff barbeques and lots of opportunities to enjoy the outdoor tennis court and other wellness activities.

If you love travelling as much as we do, we have fantastic staff, and family and friend’s discounts for all Marriott hotel stays across the world!

About the job

• Effectively coordinate and supervise pre-designated food preparation and operations.
• Ensure consistently high guest satisfaction through established procedures and guest contact.
• Responsible for training and mentoring cooks and building up a high-functioning team.
• Strives to advance knowledge, skills and abilities and consistently share this knowledge with other kitchen staff.
• Ensure proper food rotation practices are in place and food wastage is minimized.
• Responsible for kitchen operation in absence of the executive chef.
• Promote team work and open communication between food and beverage outlets and the kitchen.
• Writing and implementing menus with help and direction of executive chef.
• Assist the executive chef with managing the food planning and production side of the restaurant and banquet facilities.

What we pay

 A typical wage starts at $60,000 per year.