Kitchen Supervisor - Great Divide Lodge - Summer 25

Come work with us in Lake Louise. Live, Work, Play surrounded by awe-inspiring views!

The Lake Louise Ski Resort is a world-class ski area nestled in the heart of the Canadian Rockies. We are a year-round operation, operating as a ski resort in the winter months and as a sightseeing gondola in the summer months.

Whether you want to work indoors or outdoors, no day will ever be the same. As an employee you can expect a great working environment, employee benefits, competitive wages and the experience of a lifetime.

At present some of our Employee Perks include:

• LLSR Summer lift pass
• Free employee transportation from the resort to Lake Louise Village
• Food and Beverage discounts at designated cafeterias and restaurants
• Retail store discounts
• Staff rates at Skoki Backcountry Lodge
• Complimentary tea, coffee and hot chocolate at designated cafeterias when you provide your own reusable mug
• Employee recognition programs
• Long Service Award programs
• Opportunity for educational growth and development
• Optional subsidized staff housing for full-time employees
• Awesome Staff events, activities, and team building events throughout the season
• RRSP matching contribution depending on length of service
• Extended health care plan depending on length of service
• Year-round employees may be eligible for spousal and family passes

Job Description:

The successful candidate will be responsible in the overall management and success of the kitchen. They must be able to not only offer guests high quality service with professionalism and enthusiasm but monitor and train existing and new kitchen staff to do the same. The Kitchen Supervisor is responsible for monitoring health, safety and hygiene in the kitchen; ordering all stock; organizing and distributing stock and minimizing wastage. This is a Chef de Partie Level Kitchen position where a chef can grow as a supervisor.

Job Responsibilities:

• Maintain appropriate inventory levels through ordering of stock
• Maintain Health and Safety records, monitors and maintains proper sensitization and hygienic measures
• Supervise and train new and existing cooks to fulfill their responsibilities and maintain or increase the quality of the kitchen operations
• Maintain high quality control standards for food product & services
• Ensure food quality and presentation meets LLSR Culinary Department standards prior to being served. Station responsibilities must be monitored at all times
• Prepare & cook food in accordance with established recipes; is to know, follow and ensure all kitchen staff know all basic culinary standards, executing proper knife skills, cooking techniques, food safety procedures, culinary terms, positive dialog with guests
• Be reactive to any special dietary needs as requested and proactive in managing the processes involved when these situations arise
• Ensure cleanliness & maintenance of work area & equipment at all times
• Clear communication with all team members including Lodge Management to ensure the overall success of the department

Job Requirements:

• FOODSAFE Level 1 or equivalent is an asset
• Must be able to lift, push, pull and move food, equipment, supplies, etc., in excess of 40-50 pounds.
• Ordering stock as required
• Possess strong leadership skills, to be able direct and motivate staff to drive success within the department prizes
• Highly flexible, with solid interpersonal and problem solving skills that allow one to work effectively in a diverse working environment.
• Have strong knowledge of food safety, or be willing to learn.
• Be highly organized & detail oriented
• Be able to tolerate areas with extreme high and low temperatures
• Self-motivated, can work well in a team as well as independently
• Ability to deal with a broad range of people whilst working long hours
• Follow all LLSR policies and procedures

Start Date: Mid-May

Wage: $26 per hour

Schedule: 5 days on 2 days off