Chef- Services
On-siteAlberta, Canada
Job Summary
Oversee and direct all kitchen staff daily activities, leading a high-performing team to ensure exceptional food quality and positive guest experiences. Manage kitchen scheduling, menu planning, forecasting, and corporate reporting for purchasing and payroll while purchasing consumables monthly. Ensure compliance with corporate standards, workplace safety, and health regulations through collaboration with the Lodge manager. Respond to customer issues and complaints promptly to maintain operational efficiency and profitability. Requires Inter-provincial Red Seal Cook designation, 3-6 years of supervisory experience, and ability to work in a unionized environment. Schedule involves a 20 days on, 10 days off rotation.
Required Qualifications
- Inter-provincial Red Seal Cook designation
- 3-6 years of experience with a successful history or supervising and building an effective team
- Standard First Aid
- Valid Food Safety certification
- Ability to work in, and with a unionized work force
- Proficient with Microsoft Office programs
- Must be able to pass a pre-access Drug & Alcohol test
- Exceptional leadership and management skills
- Strong interpersonal and communication skills
- Strong analytical and problem-solving skills
- Strong business acumen, including budgeting and inventory skills
- Ability to deal with unexpected situations, remain calm, and ensure that kitchen operations run smoothly
- Rotation basis 20 days on 10 days off
Desired Qualifications
- Certified Chef de Cuisine (CCC) designation or Culinary Arts Diploma
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