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(Culinary) Sous Chef – summer 2019 season

Moraine Lake Lodge:

Located in the heart of the Canadian Rocky Mountains, Moraine Lake Lodge offers unique opportunities for those who want to live, work, and explore in Canada’s Rocky Mountains. Spend your time off exploring some of the most amazing natural attractions and activities Canada has to offer, including hiking, biking, river rafting and more! Just 15 minutes away from the town of Lake Louise, Moraine Lake Lodge is located in Banff National Park and situated in the Valley of the Ten Peaks, at an elevation of approximately 6,183 feet (1,885 m). Moraine Lake’s glacially fed blue-green waters are visited each summer by thousands of travellers from over all over the world. Some guests will stay and enjoy the amenities in our beautiful Lodge, while others will visit for the day or just a few moments to get that iconic photograph. Our goal is to ensure that through our attitude and service, our guests have an exceptional, or as we say ‘WOW’, experience.

Details:

  • Fulltime, working up to 40 hrs. a week,
  • Hourly wage with an end of contract bonus,
  • Staff accommodation onsite, $18.00/day, includes all meals and laundry.
  • May 13, 2019 – October 5, 2019 (TBC),
  • Must be legally entitled to work in Canada prior to offer of employment.

Interviews:

  • For applicants in Ontario, Canada, Moraine Lake Lodge will be holding interviews in Toronto from February 15th-17th, 2019. We look forward to your application and to meeting you in person,
  • For all other applicants we will be scheduling interviews via phone and video chat.

Property/Category

Moraine Lake Lodge

Position Title

(Culinary) Sous Chef – summer 2019 season

Application Deadline

2019-03-29

Duties/Responsibilities

The Sous Chef works within our fine dining culinary team to produce and deliver finely crafted, memorable meals for our guests of the Walter Wilcox Dining Room. Main duties include: prep, cooking & presentation of meals, ordering & inventory control, team training and assisting with menu development. A commitment to maintaining a positive team oriented work environment and strong working relationship with the Executive Chef and Chef de Cuisine are key to this role.

 

Qualifications

  • Minimum 5 years cooking experience in a similar role/establishment. Red seal or equivalent preferred,
  • Food Safe certificate, with basic food handling and preparation knowledge,
  • Must be able to work in a fast paced environment with distractions, with ability to multi-task,
  • Must be 100% guest service focused, with a positive & upbeat personality,
  • Highly collaborative; ability to work in a team-oriented environment,
  • First Aid and CPR certified, an asset,
  • Ability to lift heavy objects up to 50 lbs. and safely operate kitchen equipment.
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  • Learn More

    To find out more about Moraine Lake Lodge visit our website or connect with us on social media.