Chef de Cuisine at The Lake Louise Ski Area Ltd

Lake Louise, Alberta, Canada -

Full Time

Start Date

Immediate

Expiry Date

22 Aug, 26

Salary

0.0

Posted On

24 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Development, Financial Forecasting, Staff Coaching, Inventory Management, Food Safety, Budgeting, Payroll Processing, Fine Dining, Japanese Cuisine, High Volume Catering, HACCP, Staff Scheduling, Customer Service, Costing, Team Management

Industry

Recreational Facilities

Description

Come work with us in Lake Louise. Live, Work, Play surrounded by awe-inspiring views! The Lake Louise Ski Resort is a world-class ski area nestled in the heart of the Canadian Rockies. We are a year-round operation in the tourism industry, operating as a ski resort in the winter months and as a sightseeing gondola in the summer months. Whether you want to work indoors or outdoors, no day will ever be the same. As an employee you can expect a great working environment, employee benefits, competitive wages and the experience of a lifetime. At present some of our Winter Employee Perks include: * LLSR lift pass * Reciprocal discounts with other Ski Resorts * Free group lessons and discounted private lessons through Snow School * Free employee transportation from Lake Louise, Banff and Canmore * Food and Beverage discounts at designated cafeterias and restaurants * Friend and Family discounted day passes * Retail, Rental and Repair discounts * Staff rates at Skoki Backcountry Lodge * Staff rates on shuttles to Lake Louise and Moraine Lake * Complimentary tea, coffee and hot chocolate at designated cafeterias when you provide your own reusable mug * Employee recognition programs * Long Service Award programs * Opportunity for educational growth and development * Subsidized staff housing for full-time employees located in the village of Lake Louise * Awesome Staff events, activities, and team building events throughout the season * RRSP matching contribution depending on length of service * Extended health care plan depending on length of service * Year-round employees may be eligible for spousal and family pass Job Description: The successful candidate will have a reputation for creative excellence and impeccable customer service. Working closely with the Executive Chef, the Chef de Cuisine will play an integral role in redefining the company’s culinary direction, redesigning the culinary experience for our guests and seeking opportunities for growth, while maximizing profitability. Permanent year-round positions may be available for the right candidate. Job Responsibilities: * Assist in the management of day-to-day operations in numerous restaurants and catering facilities * Accomplish positive staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching employees; enforcing policies, developing and coordinating procedures, and productivity standards. * Assist the Executive Chef in accomplishing financial objectives and strategic goals by forecasting requirements; analyzing variances; initiating corrective actions. * Drive the culinary program at Whitehorn Bistro through innovation and strong culinary background * Assist with the processing of Bi-weekly payroll and contribute to the preparation of the annual budgets and strategic plans to achieve goals * Create and develop innovative new concepts, menus and promotions * Ensure a high standard of consistency and quality products and services while adhering to targets * Assist with the recruitment and selection process of all levels of culinary staff * Provide a “hands on” approach in the leadership of the culinary team in Whitehorn Bistro * Create seasonal menus Following our “taste of place concepts” * Assist with menu costing and developing and updating departmental guidelines and procedures * Aid the Executive Chef in ordering and inventory of food products, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests' expectations are exceeded. * Encourage new concepts to be brought forth, and demonstrate a positive attitude to motivate and encourage good team morale. * Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with. * Prepare weekly staff schedules, assign activities, and monitor staffing levels in conjunction with determined budgets. * Meet with the Executive Chef on a daily and required basis as the Executive Chef determines necessary to discuss any operational aspects of the kitchen. * Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the LLSA's standards and delegate these tasks. Job Requirements/Qualifications: * Red seal or equivalent professional designation required * Minimum 5 years of professional culinary leadership experience * Extensive knowledge of food handling and sanitation standards * HACCP and food safety certified * Demonstrated ability to teach, coach, and manage a team of 25+ Kitchen staff * Demonstrated experience in fine dining, Japanese cuisine or high volume establishments highly regarded * Demonstrated creativity in menu development and concept required * Current drivers license * A Police Background Check from your home country or province will be required upon commencement of employment Dress Code: * Kitchen uniform (jacket and pants) which will be provided * Employee to provide non-slip grease resistant footwear in accordance with appearance policy

Responsibilities

The Chef de Cuisine will redefine the company's culinary direction and redesign the guest experience while maximizing profitability. They will manage day-to-day operations across multiple restaurants and catering facilities, including staff leadership and menu innovation.