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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Sous Chef
The Sous Chef will assist with direction and leadership in an effective and efficient day-to-day operation of the main kitchen department including supervising a team of direct reports. They ensure the kitchen and team are running efficiently, productively and up to the Chef’s standards. The Sous Chef is also responsible for assisting the Chef with the creation of the seasonal Breakfast and Lunch Menus which interchange throughout the season. The Sous Chef will also step in and assume the duties and responsibilities of the Executive Sous Chef when they are absent from the kitchen.
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.
• Strong leadership skills to coach, influence and motivate team.
• 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.
• Ability to exercise professional judgment, delegate and follow-up with direct reports.
• Effective decision making and problem-solving capabilities demonstrating sound judgement.
• An honest, fair, and empathetic leadership style.
• Trustworthy with sensitive or confidential company information.
• Excellent interpersonal and communication skills, both written and verbal.
• 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
Education & Experience:
• Three (3) years of fine dining 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
• Set expectations and hold the team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations.
• Create and execute seasonal menus in close coordination with the Executive Chef.
• Oversee and implement the boxed lunch program for fishing and activity lunches.
• Work closely with colleagues to ensure the utmost quality and consistency of food preparation and presentation.
• Knowledgeable of daily specials, menu changes, wine lists, wine pairings and key guest notes.
• Ensure guests dietary requests are detailed and communicated to servers and chefs.
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Pastry Chef
To oversee, control and to uphold the standard of all preparations in the Pastry department. Including: breakfast pastries, lunch desserts, boxed lunch baked goods, dinner desserts, handmade chocolates and petite fours and our in-house bread program. As well as keeping a clean and organized station during prep and service. Planning and creating seasonal Lunch, Dinner, and Tasting Menus which change throughout the season.
Skills & Charactersitics:
- 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.
- Strong leadership skills to coach, influence and motivate team.
- 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.
- Ability to exercise professional judgment, delegate and follow-up with direct reports.
- Effective decision making and problem-solving capabilities demonstrating sound judgement.
- An honest, fair, and empathetic leadership style.
- Trustworthy with sensitive or confidential company information.
- Excellent interpersonal and communication skills, both written and verbal.
- Strong organizational skills with keen attention to detail.
- Advanced knife skills
- Strong fundamentals in scratch cooking including but not limited to:
- Pastry production
- Chocolate production
- Plated pastry service preparations and execution
- Sourdough and regular bread production
- Ice creams and sorbets
Education & Experience:
- Three (3) years of fine dining pastry experience; experience in a live-in resort environment is preferred.
- One (1) year of supervisory experience required.
- High School Diploma required. Any additional education or experience in the Hospitality, Tourism, or related fields would be an asset.
- Pastry levels 1, 2 or 3.
- Red Seal is considered an asset.
- First Aid certificates are an asset.
- Current Foodsafe certificate
- Must be fluent in English, second language an asset.
Duties, Responsibilities & Tasks:
Daily Operations
- Set expectations and hold team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations.
- Create and execute seasonal menus in close coordination with the Executive Chef.
- Work closely with colleagues to ensure the utmost quality and consistency of food preparation and presentation.
- Knowledgeable of daily specials, menu changes, wine lists, wine pairings and key guest notes.
- Ensure guests dietary requests are detailed and communicated to servers and chefs.
- Responsible for leading the Pastry department in receiving and storing all pastry product in the correct fridges or areas in the kitchen.
- Responsible for the preparation and execution of all breakfast pastries, lunch deserts, dinner deserts or anything needed for that day’s banquets.
- Responsible for baking bread, any other baked goods needed for meetings or special events occurring throughout the resort.
- Ensure the daily and weekly cleaning tasks are completed and up to standards.
- Ensure staff are maintaining their workstations to the chef’s standards.
- Ensure the pastry team is ready for service on time for Lunch and Dinner service and any banquets for the day.
- Responsible for the organization and cleanliness of the pastry station, chocolate room and fridge.
- Responsible for placing and receiving regular and specialty orders.
- Conduct administrative work including but not limited to; inventory control, purchasing processes, maintenance logbooks, opening or closing duties and checklists.
- 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.
- Ensure the financial success of the department by monitoring productivities, revenues and costs; recommend appropriate procedures or programs wherever necessary to Executive Chef.
People Management and Training
- Follow effective employee relations practices including supporting all in-house training, maintaining professional supervision of all employees, evaluating performance on a timely basis, and following all progressive discipline and documentation guidelines as requested from department manager.
- Deliver an effective onboarding and training program for new staff.
- Provide supervision, direction and leadership to the team to achieve department goals.
- Delegate tasks fairly and equitably amongst team and encourage teamwork.
- Coach and evaluate staff on developing professional skills.
- Complete Employee Performance and Development reviews as requested by the Executive Chef.
- Train and appoint the Pastry Sous Chef to take over for the Pastry Chef when they are on days off.
Company and Department Responsibilities
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
- Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
- Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
- Assist Senior Management and Human Resources when requested in all disciplinary actions.
- Attend staff meetings as requested.
- Understand and adhere to all guidelines as set out in company policies.
- Maintain a professionally groomed appearance that reflects positively on the company.
- Contribute exciting and innovative ideas towards the ongoing improvement of the department and the Sonora Resort as a whole.
- Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.
Health & Safety:
- Be aware of and promote safety standards to ensure both employee and guest health and safety.
- Create and maintain a safe, fair, and harassment free environment for all employees and guests.
- Understand and adhere to all emergency procedures including evacuation and fire drills.
Physical Demands:
- Physically demanding tasks in a fast-paced environment with tight deadlines.
- Repetitive tasks, handling heavy loads, combination of standing, walking, or sitting for extended periods of time, bending, crouching, kneeling.
Working Conditions:
Must possess valid work authorization to work in Canada. Sonora Resort is unable to assist with obtaining work authorization.
Sonora Resort is committed to maintaining a safe and healthy workplace for its employees and customers. To achieve that goal, Sonora Resort has implemented a mandatory COVID-19 vaccination policy for all employees. Your employment with Sonora Resort is conditional on you providing Sonora Resort with proof, prior to an offer of employment, and in a form reasonably satisfactory to Sonora Resort, that you have been fully vaccinated against COVID-19. If you do not provide such proof, an offer of employment will not be forthcoming. If you are unable to be vaccinated on the basis of a ground protected by applicable law, you may request an accommodation from Sonora Resort by contacting your hiring manager immediately to engage the Human Resources Department immediately. Sonora Resort reserves the right to request additional information and documents from you and to delay offering you employment while it considers your accommodation request. Sonora Resort reserves the right to amend its mandatory COVID-19 vaccination policy in its sole discretion.
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Pastry Sous Chef
To assist the Pastry Chef with overseeing, controlling, and keeping the standard of all preparation of all items in pastry department. Including: breakfast pastries, lunch desserts, boxed lunch baked goods, dinner desserts, handmade chocolates and petite fours and our in-house bread program as well as keeping a clean and organized station during prep and service. Assist the Pastry Chef to plan and creating seasonal Lunch, Dinner, and Tasting Menus which change throughout the season.
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.
- Strong leadership skills to coach, influence and motivate team.
- 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.
- Strong organizational skills with keen attention to detail.
- Advanced knife skills
- Strong fundamentals in scratch cooking including but not limited to:
- Pastry production
- Chocolate production
- Plated pastry service preparations and execution
- Sourdough and regular bread production
- Ice creams and sorbets
Education & Experience:
- Three (3) years of fine dining pastry 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.
- Pastry levels 1, 2 or 3.
- Red Seal is considered an asset.
- First Aid certificates are an asset.
- Must be fluent in English, second language an asset.
Duties, Responsibilities & Tasks:
Daily Operations
- Set expectations and hold team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations.
- Responsible for helping the Pastry department receive and store all pastry product in the correct fridges or areas in the kitchen.
- Responsible for the preparation and execution of all breakfast pastries, lunch deserts, dinner deserts or anything needed for that day’s banquets.
- Responsible for baking bread, any other baked goods needed for meetings or special events occurring throughout the resort.
- Take directions well from the Pastry Chef and complete them in a professional manner.
- Always keep the pastry station and fridge neat and organized.
- Ensure the daily and weekly cleaning tasks are completed and up to standards.
- Ensure staff are maintaining their workstations to the chef’s standards.
- Ensure the pastry team is ready for service on time for Lunch and Dinner service and any banquets for the day.
- Assist department manager with administrative work including but not limited to; inventory control, purchasing processes, maintenance logbooks, opening or closing duties and checklists.
- 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.
- Ensure the financial success of the department by monitoring productivities, revenues and costs; recommend appropriate procedures or programs wherever necessary to department manager.
People Management and Training
- Follow effective employee relations practices including supporting all in-house training, maintaining professional supervision of all employees, evaluating performance on a timely basis, and following all progressive discipline and documentation guidelines as requested from department manager.
- Assist department manager in delivering an effective onboarding and training program for new staff.
- Provide supervision, direction and leadership to the team to achieve department goals.
- Delegate tasks fairly and equitably amongst team and encourage teamwork.
- Coach and evaluate staff on developing professional skills.
- Assist department manager to complete Employee Performance and Development reviews as requested.
- Provide coverage, control and run pastry department for Pastry Chef on respective days off, as requested.
Company and Department Responsibilities
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
- Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
- Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
- Understand and adhere to all guidelines as set out in company policies.
- Maintain a professionally groomed appearance that reflects positively on the company.
- Contribute exciting and innovative ideas towards the ongoing improvement of the department and the Sonora Resort as a whole.
- Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.
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Pastry Assistant
To learn from and assist the Pastry Chef and Pastry Sous Chef with the production of all pastry products which are produced from the pastry department, Including: breakfast pastries, lunch deserts, box lunch baked goods, dinner desserts, handmade chocolates and petite fours and our in-house bread program
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.
- Trustworthy with sensitive or confidential company information.
- Excellent interpersonal and communication skills, both written and verbal.
- Strong organizational skills with keen attention to detail.
- Advanced knife skills
- Strong fundamentals in scratch cooking including but not limited to:
- Pastry production
- Chocolate production
- Plated pastry service preparations and execution
- Sourdough and regular bread production
- Ice creams and sorbet
Education & Experience:
- Two (2) years of pastry 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.
- First Aid certificates are an asset.
- Must be fluent in English, second language an asset.
- First Aid & AED certificates are an asset.
- Current Foodsafe certificate
Duties, Responsibilities & Tasks:
Daily Operations
- Demonstrate desired service behaviors in accordance with Relais and Chateaux expectations.
- Responsible for helping the Pastry Department Receive and store all pastry product in the correct fridges or areas in the kitchen.
- Responsible for the preparation and execution of all breakfast pastries, lunch deserts, dinner deserts or anything needed for that day’s banquets.
- Responsible for baking bread, any other baked goods needed for meetings or special events occurring throughout the resort.
- Take directions well from the Pastry Chef and Pastry Sous Chef and complete them in a professional manner.
- Always keep the pastry station and fridge neat and organized.
- 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.
Company and Department Responsibilities
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
- Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
- Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
- Understand and adhere to all guidelines as set out in company policies.
- Maintain a professionally groomed appearance that reflects positively on the company.
- Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.
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Chef De Partie
A Chef de Partie at Sonora Resort 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 all the mise en place for their station as well as performing lunch or dinner service. A Chef de Partie is also responsible for keeping a clean and organized station during prep and service. The Chef de Partie may specialize in any of the following:
Chef de Partie Garde Manger: Responsible for all the cold appetizer dishes required for that evenings dinner service as well keeping a clean and organized station during prep and service. This position is responsible for executing items on the bar menu during the shoulder seasons when needed.
Chef de Partie Saucier: Responsible for all the butchery of fish and meat as well as making all the sauces and reductions for the dinner service as well keeping a clean and organized station during prep and service.
Tapas Deck Chef de Partie: Responsible for cooking during lunch service coordinating with the Sous Chef on the pass, as well as during the time between lunch service and dinner service.
Chef de Partie Lunch Cook: responsible for all the composed main courses during lunch service as well keeping a clean and organized station during prep and service. They are also responsible for organizing, preparing and executing the daily Boxed Lunches.
Chef de Partie Hot Appetizers: responsible for all the hot appetizer dishes required for that evenings dinner service as well keeping a clean and organized station during prep and service. This position is responsible for executing items on the bar menu during the shoulder seasons when needed.
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 fine dining 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.
- Receive, clean and store all specialty products that pertain to their station in clear plastic containers 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 menu items or specialty dishes that pertain to their station.
- Knowledgeable of all regular and special menu items as well as any changes daily.
- Ensure that their station is set up in time for lunch or dinner service and is ready to perform to the best of their ability.
- Work with the rest of the team during service in a timely and professional manner to put the courses of food out as quickly as the chef sees fit.
- Assist in the cleaning/scrubbing of the kitchen at the end of every evening’s dinner 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.
Company and Department Responsibilities
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
- Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
- Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
- Understand and adhere to all guidelines as set out in company policies.
- Maintain a professionally groomed appearance that reflects positively on the company.
- Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.
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Chef Tournant
The Chef Tournant will have a passion for delivering unique and exquisite dishes that compliment a world class dining experience. The Chef Tournant will also fulfill the duties and responsibilities of a specified member of the brigade while they are absent. During times when the Chef Tournant is not required to be on a station they will assist the kitchen team with production projects as well as daily tasks.
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.
- Strong leadership skills to coach, influence and motivate team.
- 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.
- Strong organizational skills with keen attention to detail.
- Advanced knife skills
- Strong fundamentals in scratch cooking including but not limited to:
- Soups, stocks, and sauces
- Meat and fish preparations
- Vegetarian, pescatarian, vegan and dietary restriction alternatives
Education & Experience:
- Three (3) years of fine dining 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.
- Fulfill the duties and responsibilities of a specified member of the brigade while they are absent.
- When not covering a station, the chef tournants responsibility is to assist with mise en place throughout the kitchen.
- Responsible for the production and execution of all dishes or anything needed for that evening’s dinner service or banquet coming from the station being covered.
- Knowledgeable of daily specials, menu changes, wine lists, wine pairings and key guest notes
- Assisting Sous Chefs and Executive Chef with plating during evening services when needed.
- Ensure effective working relationships and clear communication is maintained with all colleagues.
- 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.
Company and Department Responsibilities
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
- Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
- Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
- Understand and adhere to all guidelines as set out in company policies.
- Maintain a professionally groomed appearance that reflects positively on the company.
- Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.
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Breakfast Cook
The Breakfast 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.
Company and Department Responsibilities
- Recognize that Sonora Resort is a service-oriented organization and act accordingly.
- Ensure good communication daily with the department manager on all issues, particularly those affecting customer services, employee relations and the economical operation of the department.
- Keep department manager informed on all matters that may affect the operation of Sonora Resort & London Drugs or on the attitudes of its employees.
- Reflect sound employee relations and a positive attitude towards Sonora Resort & London Drugs.
- Understand and adhere to all guidelines as set out in company policies.
- Maintain a professionally groomed appearance that reflects positively on the company.
- Perform any other reasonable duty or assignment requested by the Executive Chef or General Manager.
Health & Safety:
- Be aware of and promote safety standards to ensure both employee and guest health and safety.
- Create and maintain a safe, fair, and harassment free environment for all employees and guests.
- Understand and adhere to all emergency procedures including evacuation and fire drills.
Physical Demands:
- Physically demanding tasks in a fast-paced environment with tight deadlines.
- Repetitive tasks, handling heavy loads, combination of standing, walking, or sitting for extended periods of time, bending, crouching, kneeling.
Working Conditions:
- Must possess valid work authorization to work in Canada. Sonora Resort is unable to assist with obtaining work authorization.
- Sonora Resort is committed to maintaining a safe and healthy workplace for its employees and customers. To achieve that goal, Sonora Resort has implemented a mandatory COVID-19 vaccination policy for all employees. Your employment with Sonora Resort is conditional on you providing Sonora Resort with proof, prior to an offer of employment, and in a form reasonably satisfactory to Sonora Resort, that you have been fully vaccinated against COVID-19. If you do not provide such proof, an offer of employment will not be forthcoming. If you are unable to be vaccinated on the basis of a ground protected by applicable law, you may request an accommodation from Sonora Resort by contacting your hiring manager immediately to engage the Human Resources Department immediately. Sonora Resort reserves the right to request additional information and documents from you and to delay offering you employment while it considers your accommodation request. Sonora Resort reserves the right to amend its mandatory COVID-19 vaccination policy in its sole discretion.
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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.
