Description
We are hiring an Executive Sous Chef at the Crest Hotel in Prince Rupert, BC.
The Executive Sous Chef is responsible for leading daily culinary execution and kitchen operations across GECO’s hospitality businesses, and event production; including the Crest Hotel Waterfront Restaurant and Lounge, Chance’s Casino food operations, and the Crest Convention Center kitchen.
This role functions as the senior on-site culinary leader and is accountable for food quality, kitchen standards, staffing coverage, safety, and operational consistency.
Other responsibilities include ensuring consistent food quality, presentation, portion control, and ticket times across outlets. You will also be responsible for setting and maintaining prep systems, par levels, station setup standards, and production timelines, and proper sanitation, food safety, and storage standards.
As a leader in the kitchen, you will also need to be comfortable recruiting, hiring, onboarding, training, and retaining back-of-house team members as well as building and managing schedules. Part of your job also involves assigning stations and managing shift direction as well as coaching performance and addressing issues. You will also maintain station training resource, support menu updates, and maintain recipe documents.
In this role, you will report to the Executive Chef the Head of Food and Beverage Operations. This is a full-time role, paying $37-$45 per hour. We're looking for someone with at least 5 to 7 years of experience in a similar role and a hospitality environment. We are also looking for someone who has 1 to 2 years of experience working in the Prince Rupert community or the surrounding region.
There is a physical component to this role. You must be able to lift up to 50 lbs, work in a fast-paced, high-volume environment, and stand and walk for extended periods during shifts.
Fit is extremely important to us and having strong interpersonal skills and emotional intelligence is imperative to being satisfied as an employee in this role, especially since this is a leadership role.
If you would like to apply for this position, you can submit your resume through the form on this page. Thank you for interest in working with us!
Duties
- Lead day-to-day kitchen execution across restaurant, lounge, casino food operations, and banquet production as required
- Ensure consistent food quality, presentation, portion control, and ticket times across outlets
- Set and maintain prep systems, par levels, station setup standards, and production timelines
- Lead service leadership during peak periods and support resolution of service issues in real time
- Maintain kitchen opening and closing standards, cleaning standards, and daily checklists
- Recruit, interview, hire, onboard, train, and retain back-of-house team members
- Build and manage schedules aligned to forecasted volume, events, and labor targets
- Assign stations and manage shift direction to ensure coverage, readiness, and execution
- Coach performance, set expectations, and address issues using clear and consistent accountability
- Maintain station training resources including recipes, prep lists, and plating standards
- Support menu updates with a focus on operational fit, consistency, and speed of execution
- Maintain recipe documentation, yields, and build specifications for core items and banquet production
- Manage ordering, receiving, storage, labeling, rotation, and waste reduction practices
- Support food cost controls through portion discipline, prep accuracy, inventory practices, and variance awareness
- Identify and correct execution issues that affect guest experience and profitability
- Lead banquet and event food production from prep through execution, including timelines and readiness plans
- Coordinate with Food and Beverage leadership on menus, counts, service timelines, staffing needs, and equipment requirements
- Ensure safe holding, replenishment standards, and staging practices meet quality and timing expectations
- Maintain organization and readiness of banquet kitchen equipment, and storage
- Uphold food safety standards and ensure safe work practices are consistently followed
- Maintain sanitation schedules and ensure required documentation is completed
- Ensure proper storage standards for all product, including walk-ins, freezers, and dry storage
- Report and follow through on equipment or facility issues that impact safety or service
Qualifications
- 5+ years of progressive culinary experience in food and beverage hospitality
- At least 3 years of experience in a similar role, ideally in a hospitality setting
- Minimum 1 to 2 years of experience working in the Prince Rupert community or the surrounding region
- Demonstrated experience leading hiring, training, scheduling, and performance management
- Experience in both à la carte service and banquet or event production in a multi-outlet environment
- Fit is extremely important to the organization; having strong interpersonal skills and emotional intelligence is imperative to being satisfied as an employee in this role
- Must be able to work a flexible schedule including evenings, weekends, and holidays
- Ability to stand and walk for extended periods during shifts
- Ability to lift and carry up to 50 kilograms
- Ability to work in a fast-paced, high-volume environment
- Strong operational leadership with consistent standards and clear communication
- Ability to lead under pressure and maintain control during peak service and event timelines
- Strong working knowledge of prep planning, line execution, ordering, receiving, inventory, and waste control
- Reliable decision-making and follow-through across multiple outlets and priorities
Education
• FOODSAFE Level 1 (or equivalent) required and must be current at time of hire