Sous Chef

Position Overview:

Grand View Lodge is looking for a skilled, motivated Sous Chef to lead operations within one of our culinary outlets. This is a hands-on role with real leadership weight; you'll manage the day-to-day kitchen, develop your team, control food costs, and hold the standard for food quality and safety in your outlet. Working closely with the Executive Chef, you'll have the support and mentorship to grow your craft and your career within a resort culinary program that spans 11 distinct dining concepts.

About Grand View Lodge & Cote Hospitality:

For over 100 years, Cote Hospitality has crafted transformative guest experiences across world-class resorts and camps. At Grand View Lodge, that means exceptional dining alongside golf, spa, and event offerings, all grounded in our CoteCares culture of belonging, respect, and shared purpose.

Duties & Responsibilities:

• Lead daily kitchen operations for your outlet; overseeing organization, food safety, sanitation, and service execution from open to close.
• Hire, train, coach, and develop kitchen staff; conduct performance evaluations and create a culture of craft, accountability, and continuous improvement.
• Teach proper cooking techniques, portion control, nutrient retention, and new menu items and daily specials to your team.
• Own food cost for your outlet: manage ordering, conduct monthly inventories, minimize waste, and keep labor within budget.
• Oversee the receipt and storage of new stock in accordance with purchasing guidelines; ensure all labeling and dating procedures are followed consistently.
• Maintain rigorous sanitation standards and ensure full compliance with all food safety regulations.
• Execute and enforce cleaning schedules and kitchen organization standards across every shift.
• Manage kitchen equipment; coordinating maintenance, repairs, and work orders to keep the kitchen running smoothly.
• Inspect the employee dining area daily for food quality and sanitation.
• Report and document any workplace injuries promptly per established protocols.
• This is a resort hospitality role; availability on weekends, holidays, and extended hours during peak seasons is required.

What you bring:

• 2–3 years of kitchen management experience; you've led a team, held food cost, and run a line under pressure.
• A culinary certification or degree is highly desired.
• Strong attention to detail and organizational skills; your kitchen is clean, your team is prepared, and your standards don't slip when it gets busy.
• Solid time management and the ability to meet deadlines while staying flexible as the needs of a resort kitchen shift.
• A solutions-first mindset; you stay composed under pressure and find answers, not excuses.
• A forward-thinking, adaptable approach to leadership; you're always looking for ways to improve your team and your outlet.

Why join us:

You'll be part of a team that genuinely invests in its people. CoteCares isn't a tagline, it's how we show up for each other every day. You'll have the tools, support, and team culture to do your best work, with real opportunity to grow your career across the entire Cote Hospitality organization.

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