Sous-chefs are an integral part of the food and beverage facilities at any ski hill. These active employees plan and direct food preparation and cooking activities, as well as oversee staff and assist with inventories and inventory controls. This position is often considered an entry level management position.
Read more . . .

A temporary change of pace from Quebec's hectic restaurant scene drove Sebastien Vickers to the slopes of Whistler in 1999. He'd no sooner set foot upon the winter terrain when he landed a third cook position at the Roundhouse Lodge, beginning his culinary journey at this world-class ski destination. Read more . . .