Sous Chef - Quartermaster Eatery

About Us

Revelstoke Eleven Lodge is an adventure lodge located in the heart of the outdoor adventure mecca, Revelstoke, BC, offering guided adventures and personalized culinary experiences. Revelstoke Eleven Lodge is also the home of the Quartermaster Eatery, a fine dining establishment that uses seasonal ingredients from local farms, boutique ranches and wild, sustainable fisheries to craft exquisite and unique dishes that change with the seasons.

Our staff enjoy access to numerous in-house discounts and pro deals, available to all employees. Additionally, we offer health and dental benefits for eligible full-time employees. We are also committed to fostering internal development and providing opportunities to enhance and expand our team's skills.

Position Summary

Quartermaster Eatery is seeking a talented and detail-oriented Sous Chef to support the culinary team in delivering exceptional dining experiences. This role is responsible for assisting the Executive Chef in creating and executing unique, seasonal, and locally-sourced menus, managing food preparation, overseeing inventory, and ensuring the smooth operation of the kitchen. The Sous Chef will work closely with the Executive Chef, culinary team, and other key stakeholders to maintain the highest standards of food quality and service. This position requires Food Safe certification, strong culinary skills, experience in upscale dining, and the ability to manage kitchen operations efficiently, even in the absence of the Executive Chef. The ideal candidate will have a deep passion for innovative cuisine, excellent organizational skills, and the physical ability to meet the demands of a fast-paced kitchen environment. This is a full-time, seasonal position with potential for year-round employment, starting at $23 - $24.50 CAD per hour plus 4% vacation pay, based on experience and qualifications. The Winter season runs December to March.

Position Purpose

• Support the culinary team in delivering exceptional dining experiences, including food preparations, transportation, and meal service across the restaurant and lodge.

Responsibilities/Duties/Functions/Tasks

• Train and support other restaurant cooks to provide high quality dishes.

• Act as lead on the line for dinner service.

• Act as the Executive Chef in their absence, ensuring seamless kitchen operations.

• Support the Executive chef in crafting unique, seasonal, and locally sourced menus for breakfast, lunch, dinner, and apres

• Support the Executive Chef’s organizational system for inventory and food placement.

• Perform at a high level in a dynamic, fast-paced work environment while maintaining a respectful, calm composure and fostering a team environment.

• Use strong communication skills to maintain clear communications with all culinary and Eleven staff, as well as uphold optimal operational performance.

• Stay up to date and knowledgeable with the staff schedule.

• Regularly check company email, thoroughly reading all emails and responding in a timely manner.

• Become knowledgeable and assist culinary team in maintaining a clean, food-safe, and organized kitchen, ensuring all equipment is properly used and cared for while keeping an accurate and up-to-date inventory record.

• Become knowledgeable and systematically execute food preparations and transportation with precision, attention to detail, and efficiency.

• Assist culinary team as needed to host special events at the Quartermaster Eatery and Eleven Revelstoke Lodge.

• Drive food safety and overall kitchen cleanliness practices.

• Be a flexible team player willing to help complete the culinary team goals and guest needs – long hours, switching days off if needed, meeting guest needs and expectations.

Qualifications

• Food Safe certification.

• 5+ years Food & Beverage experience.

Special Position Requirements

• Ability to act as the Executive Chef in their absence, ensuring the consistency and quality of all food prepared.

• Demonstrated leadership abilities and capability to manage a kitchen brigade independently.

• Experience working in a fast-paced kitchen environment, managing multiple tasks simultaneously.

• Proficiency in inventory management, including ordering, stocking, and maintaining optimal food levels.

• Strong communication skills for liaising with front-of-house staff, culinary team, and management.

• Willingness to work flexible hours, including early mornings, late evenings, weekends, and holidays.

• Demonstrated ability to create innovative and locally-inspired dishes that align with the restaurant's ethos.

Preferences

• 2+ years Sous Chef experience.

• Familiarity with the culinary landscape of the Revelstoke area and local food suppliers.

• Creativity and enthusiasm for developing new recipes and culinary techniques.

• Experience in training and mentoring junior kitchen staff.

• Strong interest in continuous learning and staying updated on industry trends and new cooking techniques.

• Ability to adapt quickly to last-minute changes or guest requests.

Work Requirements

• Ability to stand for extended periods in a fast-paced kitchen environment.

• Capacity to lift and carry up to 50 pounds regularly.

• Dexterity to handle knives, kitchen appliances, and hot surfaces safely.

• Tolerance for working in extreme temperatures, including hot kitchen lines and walk-in freezers.

• Willingness to work in a loud and busy environment with exposure to kitchen machinery, chemicals, and fire.

• Ability to work long hours, including early mornings, late evenings, and split shifts as needed.