Sous Chef -Summer 2024 -Moraine Lake Lodge

Full Time
  • Full Time
  • Banff

Capilano Group -Lodges

Your Summer Adventure Awaits

Imagine a summer cooking in one of the most prestigious Rocky Mountain lodges in Canada. Imagine if the lodge was also your home; beneath towering mountain peaks on the edge of one of the most famous lakes on our planet. Imagine venturing along world-class hiking trails, paddling iridescent turquoise waters, forming friendships with co-workers that will last a lifetime. Imagine honing your cooking skills under some of the most talented chefs in Western Canada. Find all of this (and more!) as part of our team this summer at Moraine Lake Lodge.


Located in the heart of the Canadian Rocky Mountains, Moraine Lake Lodge offers a unique opportunity for those who want to live, work, and explore in Canada’s Rocky Mountains and National Parks. 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 perfectly in between Lake Louise in Banff and Yoho National Park. If this sounds like your kind of workplace, you love the outdoors and are passionate about sharing an amazing Canadian experience with our guests from around the world then we want you to join our team!


Our summer season runs from May 25th, 2024, to October 2nd, 2024. We are looking for candidates that can work for the entire season. Candidates must be legally entitled to work in Canada. We are unable to support work permit applications.

General Description:

As the Sous Chef you are part of the Moraine Lake Lodge culinary team responsible for food and guest service in the Walter Wilcox Dining Room and team member meals in the staff cafeteria. Main duties include preparing and cooking meals, ordering and inventory control, assisting with the training of team members, menu development, maintaining a positive team-oriented work environment and strong working relationship with the Chef de Cuisine and Executive Chef. In the absence of the Chef, the Sous Chef assumes the Chef’s responsibilities.

Essential Duties and Responsibilities:

Kitchen Operations

Ensure quality guest experience by providing consistent and efficient service,
Actively involved in assisting the chef with all aspects of kitchen operations,
Prepare meals for the dining room and Team Members,
Prepare menu items as per recipes and create daily features,
Coach and lead by example all policy & procedures as outlined in the Kitchen manual,
Follow up on Line Cooks station preparation and efficiency, direct feedback,
Manage a uniform pace with culinary team to ensure all food items are ready at the same time,
Follows presentation specifications as set by the Executive Chef,
Ensure the quality of food is outstanding every time and items are produced quickly and efficiently with pride and attention to detail,
Control waste and spoilage,
Daily shipping, receiving, distribution, inventory and control over kitchen supplies, as required,
Perform all opening and closing assignments as instructed,
Build and maintain an outstanding working relationship with the Dining Room Service Team,
Inventory administration and controls,
Be knowledgeable and promote Cathedral Mountain Lodge, Moraine Lake Lodge, Yoho National Park & surrounding areas,
Assume responsibility for kitchen operations on the Chef’s days off,
Performs additional responsibilities, as requested by the Executive Chef.
Food Safety & Cleanliness
Ensure proper FOODSAFE procedures are followed,
Ensure proper food handling techniques & HACCP protocols are followed,
Develops understanding and knowledge of proper use and maintenance of all equipment in kitchen,
Maintains and assists with the cleaning, sanitation, and organization of kitchen, walk-in cooler, and all storage areas,
Follow all procedures outlined in the Health & Safety Manual and Emergency manual,
Follow work safety and WHMIS guidelines. Actively promote a safe work environment,
Stock clean dishes, cutlery and glasses in designated areas,
Comply with Moraine Lake Lodges standards for inventory and waste management.
Leadership & Team Development
Maintain strong communication & relationships with all Moraine Lake Lodge departments,
In partnership with Executive Chef ensure schedules and budgets meet the needs of the business,
Supervise and help in the preparation of meals for the dining room and team members,
Work with Executive Chef to develop an effective departmental team by completing orientation of new team members, individual performance reviews and identifying training needs,
Participate and lead daily team briefings to set goals and motivate team,
Encourage a positive, team oriented working environment. Solicit, listen and work with Executive Chef to deliver on the needs/requests of the culinary team for any improvements for the kitchen.
Safety Responsibilities
Take reasonable care to protect your own, co-workers and guests’ health and safety,
Know and follow all Capilano’s health and safety policies and procedures,
Ask for further training before taking on any task that you are unsure of or have not been trained on,
Cooperate with the JOHS Committee and any person carrying out Occupational Health and Safety duties,
Use protective clothing, devices and equipment provided and find out what protective equipment is required for each task,
Ensure your ability to work without risk to your health and safety or any other person’s safety is not impaired by alcohol, drugs or other causes,
Be alert to hazards and immediately report hazards, defective equipment or concerns to your supervisor.
Must be 100% guest service oriented, have excellent people skills with a positive & upbeat personality,
4 or more years of culinary and organizational background, supervisory experience,
Food Safe certificate and knowledge of health concerns,
Knowledge of contemporary cooking styles and presentations,
Must be organized and detailed oriented,
Must be team orientated
Red Seal or equivalent required
Working Conditions:
Able to work a variety of shifts including evenings, weekends and holidays, to meet the needs of the business,
While performing the duties of this position, Team Members are required to be on their feet for extended periods of time,
Ability to work with outside with varying weather conditions (ex. Extreme Heat, Extreme Cold, Rain, Snow),
Occasionally required to lift and carry up to 50lbs,
Occasionally required to lift and climb a step ladder or step stool.

Wages: Wages depend on experience and education.

Sous Chef – $26 – $28 per hour

In-Person Interviews: Our recruiting team will be in Toronto on February 15th and 16th, 2024 to meet with candidates in person and conduct interviews. Let us know if you will be in the area at that time and are interested in an in-person interview.

If this sounds like the adventure for you, fill out our application, and attach your resume. We look forward to reviewing your submission.

Work in the Rockies Recruiting Team

Moraine Lake Lodge is a part of the Capilano Group of Companies. The Capilano Group comprises of retail, hospitality and tourism-based businesses anchored by Capilano Suspension Bridge Park in North Vancouver, British Columbia. Capilano Group’s other properties also include Moraine Lake Lodge, Moraine Lake Trading and Cathedral Mountain Lodge in the Canadian Rockies, Stanley Park Pavilion, Stanley’s Bar & Grill and Prospect Point Bar & Grill and Trading Post in Stanley Park, Vancouver.