Culinary Job Descriptions
As a proud member of Relais & Châteaux – an association of the world’s finest hoteliers, chefs and restauranteurs – Sonora's shared vision is to make a better world through cuisine and hospitality. Our passionate team of culinary experts are key to making this vision a reality.
In Sonora's kitchen you work alongside some of the most talented professionals in the industry. Some have gone on to win Top Chef Canada (Matthew Stowe), win Bronze at Gold Medal Plates + own their own delicious restaurant (ilpostoresto.com, Terry Pichor), be featured on Global News segments (Lukas Gurtner), launch their own delicious bakery (LIVIA, liviasweets.com Claire Livia Lassam), become Executive Chefs at other Relais & Châteaux properties (Carmen Ingham at the Wickaninnish Inn) and Executive Pastry Chefs at leading food and beverage establishments (Dominic Fortin, Fairmont in Whistler). Most of these chefs began working for Sonora Resort in mid or entry level roles.
Our Culinary Team is now led by our brilliant Executive Chef, Justine Smith, a previous member of the opening team for award-winning Hawksworth Restaurant and London’s Michelin-starred The Square Restaurant.
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Breakfast and Lunch Cook
The Breakfast and Lunch Cook will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. This position will be held by a well-rounded and versatile cook who will be responsible for preparing and executing lunch service daily as well as keeping an organized station during prep and service. They are also responsible for organizing, preparing and executing the daily boxed lunches.
Skills & Characteristics:
- Strong organizational skills with keen attention to detail.
- Advanced knife skills
- Strong fundamentals in scratch cooking including but not limited to:
- Modern and classical techniques
- Soups, stocks, and sauces
- Meat and fish preparations
- Vegetarian, pescatarian, vegan and dietary restriction alternatives
- Adapts easily to change; works quickly and accurately under pressure, tight deadlines and multiple priorities.
- Strong analytical, strategic and creative problem-solving skills.
- Demonstrates willingness to exceed guest expectations.
- Ability to work cohesively with fellow colleagues as part of a team or independently with minimum supervision.
- Ability to build and maintain strong relationships at all levels of the organization.
- Effective decision making and problem-solving capabilities demonstrating sound judgement.
- Trustworthy with sensitive or confidential company information.
- Excellent interpersonal and communication skills, both written and verbal.
Education & Experience:
- Three (3) years of cooking experience; experience in a live-in resort environment is preferred.
- High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset.
- Culinary Arts levels 1, 2 or 3.
- Red Seal is considered an asset.
- Must be fluent in English, second language an asset.
- First Aid certificates are an asset.
- Current Foodsafe certificate
Duties, Responsibilities & Tasks:
Daily Operations
- Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations.
- Receive, clean and store all products that arrive from the dock as per the Chef’s standards.
- Ensure all daily and weekly cleaning tasks are completed and up to standards.
- Responsible for maintaining their workstations to the chef’s standards.
- Responsible for the production and execution of all Lunch dishes or anything needed for that day’s lunch service or banquet.
- Ensure that the station is set up in time for lunch service and is ready to perform to the best of their ability.
- Responsible for the preparation and execution of the lunch station.
- Knowledgeable of all regular and special menu items as well as any changes daily.
- Assisting with the preparation and execution of Breakfast Continental.
- Organizing, preparing and executing the daily Box Lunches.
- Assist in the cleaning/scrubbing of the entire kitchen at the end of the day’s lunch service.
- Ensure effective working relationships and clear communication is maintained with all colleagues and departments.
- Ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner in coordination with the Maintenance Manager.
Start Date: late June or July
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Dishwashing Steward
The Dishwasher is responsible for the cleanliness and organization in the dish washing area of the commercial kitchen. Dishwashers will also assist with deep cleaning, grocery deliveries as well as other tasks detailed in the job description
Skills & Characteristics:
- Adapts easily to change; works quickly and accurately under pressure, tight deadlines and multiple priorities.
- Strong analytical, strategic and creative problem-solving skills.
- Demonstrated willingness to exceed guest expectations.
- Ability to work cohesively with fellow colleagues as part of a team or independently with minimum supervision.
- Ability to build and maintain strong relationships at all levels of the organization.
- Effective decision making and problem-solving capabilities demonstrating sound judgement.
- Excellent interpersonal and communication skills, both written and verbal.
Education & Experience:
- Experience in a live-in resort environment is preferred.
- High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset.
- Must be fluent in English, second language an asset.
- First Aid certificates are an asset.
- Current Foodsafe certificate
Duties, Responsibilities & Tasks:
- Daily Operations
- Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations.
- Receive, clean and store all products that arrive from the dock as per the chef’s standards.
- Ensure all daily and weekly cleaning tasks are completed and up to standards.
- Keep the dish area clean, organized and easy to work productively in.
- Responsible for maintaining their workstations to the chef’s standards.
- Clean, dry and polish dishes and plate ware.
- Help with unloading and organizing grocery orders.
- Daily cleaning and weekly upkeep tasks.
- Ensure effective working relationships and clear communication is maintained with all colleagues and departments.
- Ensure that all equipment, fixtures, and furniture of the department are kept in the best repair possible and are used in a safe and proper manner in coordination with the Maintenance Manager.
- Responsible for maintaining cleanliness of the floor in the kitchen
- Responsible for maintaining cleanliness of outside deck areas with scrubbing and pressure washing.
Start Date: late June or July
