Sushi Chef de Cuisine (NOC 6321)

Charles Locke

Website The Lake Louise Ski Resort

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 wildlife interpretive centre and 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.

Employment Status: Full-time (40 hours per week) Permanent – Subsidized staff accommodation is available

Language of Work: English

Rate of Pay: $28.64 / hour + gratuities

Job Description:
The Sushi Chef de Cuisine is responsible for creating menus and sushi dishes for the restaurant Kuma Yama, resort events and other occasions. They ensure all ingredients and seafood are fresh and stocked and provide hands-on training to new employees in traditional Japanese sushi-making techniques. Other duties involve inventory keeping, scheduling, labor tracking, and ensuring that the team and kitchen comply with health and safety regulations and highest sanitary food handling standards.

Job Responsibilities:
Creating a rich sushi menu with various main ingredients including raw fish
Preparing appetizers, soups and dishes that are of the philosophy of Japanese cuisine
Managing and assisting with preparations of various Japanese menu items, such as sashimi, sushi rolls, nigiri, ramen, tempura, kimchi, seafood cleaning, and other rice dishes
Monitoring food stock, maintaining inventory, controlling waste and spoilage
Ordering and selecting fresh fruits, vegetables and seafood to make high-quality dishes
Coordination with staff to ensure proper cooking, considering special requests and food allergies
Maintain on-going training and development of kitchen employees, through performance reviews, coaching and disciplinary action as required
Recommend new, modern recipes and communicate with Executive Chef & Executive Sous Chef
Maintain hygiene principles in all cooking areas and cleaning personal work station at the end of the shift
Assist the Executive Chef in accomplishing financial objectives and strategic goals by forecasting requirements; analyzing variances and initiating corrective actions
Must manage all cost controls & follow budgets that are set out
Assist with the processing of Bi-weekly payroll and contribute to the preparation of the annual budgets and strategic plans to achieve goals
Prepare weekly staff schedules, assign activities, and monitor staffing levels in conjunction with determined budgets
Assist with menu costing and developing and updating departmental guidelines and procedures
Maintains and supports a positive, collaborative work culture within the organization as a whole, staff and guests, fully embracing the cultural values of LLSR
Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the LLSA’s standards and delegate these tasks
Performs other duties and special projects as requested by the Director of Food and Beverage & Executive Chef

Job Requirements/Qualifications:
Minimum of 5 years of work experience in a professional kitchen required
Minimum of 2 years supervisory experience in the culinary field required
Red seal or equivalent professional designation required
HACCP and food safety certified
Highly organized and detail oriented
Ability to work well under pressure and for long hours in a fast-paced environment
Ability to work cohesively as part of a team and ability to build teams
In-depth knowledge of Japanese ingredients, sushi types and various sushi-rolling techniques
Competent in producing Ramen and Izakaya dishes, creative rolls, stocks, and noodles
Proficiency with kitchen equipment, machines, and utensils
Highly flexible, with solid interpersonal skills that allow one to work effectively in a diverse working environment
Must be able to stand for extended hours and tolerate areas with extreme high and low temperatures
Extensive knowledge of food handling and sanitation standards
Excellent customer service, communication and time-management skills
Intermediate English skills required, however familiarity with Japanese language, food and culture will be considered an asset
Computer literacy considered an asset
A Police Background Check from your home country or province will be required upon commencement of employment

Work Schedule:
5 Days On / 2 Days Off – Business level dependent

Dress Code:
Kitchen uniform (jacket and pants) which will be provided
Employee must provide non-slip grease resistant footwear in accordance with appearance policy

Benefits:
LLSR season pass & reciprocal ski passes
Subsidized staff accommodation
Food and Beverage discounts
Retail discounts
Eligible for extended health care plan

Human Resources – Lake Louise Ski Resort
Box 5, #1 Whitehorn Road, Lake Louise, AB, T0L 1E0
Email: human.resources@skilouise.com
Phone: 403-522-1321

Posted: June 20th, 2022

To apply for this job please visit www.skilouise.com.