To apply for the Sous-chef position at FEDERAL RESTAURANT GROUP, INC. in Revelstoke, BC, please follow the instructions provided in the job posting. The application can be submitted by email.

Here is a summary of the job details:

  • Job title: Sous-chef
  • Location: 1220-2950 CAMOZZI ROAD, Revelstoke, BC, V0E 2S1
  • Salary: $18.00 to $21.00 per hour (to be negotiated)
  • Employment type: Permanent employment
  • Work schedule: Full time, 35 hours per week

Requirements for the Sous-chef position:

  • Language requirement: English
  • Education: Registered Apprenticeship certificate
  • Experience: 2 years to less than 3 years

Responsibilities and tasks of the Sous-chef include:

  • Maintaining records of food costs, consumption, sales, and inventory
  • Demonstrating new cooking techniques and new equipment to cooking staff
  • Creating new recipes
  • Preparing and cooking complete meals and specialty foods for events such as banquets
  • Planning menus and ensuring food meets quality standards
  • Training staff in preparation, cooking, and handling of food
  • Supervising kitchen staff and helpers
  • Organizing and managing buffets and banquets
  • Ordering supplies and equipment
  • Managing kitchen operations
  • Inspecting kitchens and food service areas
  • Cleaning kitchen and work areas
  • Maintaining inventory and records of food, supplies, and equipment
  • Preparing and cooking complete meals or individual dishes and foods
  • Planning menus, determining size of food portions, estimating food requirements and costs, and monitoring and ordering supplies

This employer accepts applications from Canadian citizens, permanent residents, and temporary residents of Canada, with or without a valid Canadian work permit.

To apply, send your application by email to Your application should include a cover letter and references attesting to your experience. Please also answer the screening questions provided in the job posting regarding your availability for shift work, start date, legal eligibility to work in Canada, and previous experience in this field of employment.

Join the Conversation


  1. Dear,
    Along with greetings, I introduce myself, my name is Marcelo Moreira, Culinary Arts Professional and University Professor.
    I have been dedicated to the field of Hospitality and Restaurants for more than 20 years, with a lot of experience in the 5-star Hotel Area, fine dining restaurants and large gastronomic groups.
    In the last 5 years I have dedicated myself exclusively to administration and training in large gastronomic groups. My arrival in Chile is through the Sottovoce Argentina group, a group that has 14 restaurants and a production center that we developed between 2015 and 2017, a center of production in which purchases were centralized, processes were optimized and quality and manufacturing standards were established. Reduction of manufacturing and purchasing costs. The vacuum cooking and packaging system was introduced, prolonging the useful life of the products, substantial reduction of losses and absolute control of sales according to sales statistics. Upon my arrival in the country in 2017, I was hired by the Gryphus Chile group, to develop the Sottovoce, MIllefleur; Carmine, NH Hotel Vitacura Collection, and its production center located in the Enea center, developing activities until 2021 as Gastronomic manager of the group, where it was acquired by the Santa Brasa group. I currently work as General Manager at the restaurant and Quintal Craft Beer Factory, in the city of Puerto Varas in the Los Lagos region.

    Best regards


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