Head Chef - Winter 24/25

The Head Chef works closely with the Executive culinary team to assist with coordinating kitchen activity and food preparation. This position is responsible for managing kitchen staff by delegating tasks, ensuring food safety practices are followed at all times, and supervising all areas of the kitchen in the absence of the Head Chef. The Sous Chef assists with all food production tasks, and is responsible for ensuring that established quality and cost standards are consistently attained.

Duties and responsibilities:

• Supervising the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct
• Conducting regular physical inventories of food supplies, and assessing projected needs
• Ensuring that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times
• Establishing controls to minimize food and supply waste and theft
• Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
• Cooks or directly supervises the cooking of items that require skillful preparation
• Evaluating food products to ensure that quality standards are consistently attained
• Maintaining an open and professional dialogue with the Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers at all times
• Attending all staff meetings
• Endeavoring to surpass guest expectations
• Ensuring to never say no to a guest request without offering an alternative
• Managing any disciplinary action.
• Being flexible with days/hours worked in regard to business levels etc.

Position requirements/skills:

• Certificate of Completion or Journeyman papers from an approved Culinary Institute
• 3-5 years experience in a high volume operation or similar role
• Knowledge of supplies, equipment, and/or services ordering and inventory control
• Organizing and coordinating skills
• Ability to read, understand, follow, and enforce safety procedures
• Knowledge of planning and scheduling techniques
• Ability to plan work schedules and assign duties; ability to provide or arrange for training
• Ability to develop and test recipes and/or techniques for food preparation/presentation
• Mentoring apprentices and other kitchen staff
• Skill in cooking and preparing a variety of food
• Ability to work in a Team environment

Wage: $28.00/hour

Physical demands:

• Must be able to stand and exert well-paced mobility for up to 4 hours in length
• Ability to lift 22kg (50lbs) regularly
• Must be able to push and pull equipment of various sizes and weights
• Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
• Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity

Location: Big White Ski Resort