Position Summary 

The successful candidate must be a leader with current culinary skills, experience, and knowledge.  This individual must be able to work and lead with a positive attitude, while demonstrating a high standard of culinary skills.

Responsibilities

• Evaluate, plan, organize and supervise the assigned production and team
• Develop and implement standards to enhance the food experience in keeping with food trends 
• Ensure the established standards are maintained on a daily basis   
• Build and maintain relationships with food service departments ensuring a common vision is shared to provide exceptional service to our guests
• Ensure that all equipment, fixtures, and supplies are kept in good supply and in good repair 
• Provide on-going training, motivation, and guidance as required 
• Maintain positive morale within the department
• Ensure all associates work safely taking appropriate action when necessary
• Maintain high standards of personal appearance and grooming, as well as monitoring that of those who work within the department
• Attend as necessary pre-conference meetings, and ensure all details and expectations are communicated to the culinary team
• Administer monthly inventories for food product
• Supervise the execution of functions, ensuring they are taking place on time and according to the given guidelines for the group.
• Supervise colleagues with regards to food presentation, quality of food, presentation and taste of food. 
• Work in compliance with Resort’s health and safety standards and government regulations
• Participate in the creation of kitchen schedules when necessary, controlling daily labour by adjusting schedules based on business demands
• Ensure cohesion with other colleagues and work together with stewarding associates to maintain a clean and sanitary environment
• Maintain daily temperature audits.

Skills, Abilities & Attributes

• Hospitality oriented with a sincere, helpful, caring and friendly personality
• Able to work well with others and within a team
• Able to take initiative within given guidelines
• Pays precise attention to detail, order and cleanliness 
• Has exceptional energy, flexibility and professionalism 
• Has effective communication skills (verbal, listening, writing)
• Has familiarity with all stations, broiler, pans, garde manger, entremetier etc.
• Able to adapt in a fast pace, constant changing environment within a dynamic work schedule
• Able to maintain composure and objectivity in any situation
• Able to identify problems and make recommendations for improvements
• Able to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects

Education & Experience

• 4-6 years experience in a similar sized restaurant, hotel or resort required
• Red Seal Certificate (Journeyman's papers) or recognized international equivalent is an asset.
• Supervisory experience an asset
• Provincial Red Seal certificate an asset
• Food safety training certificate required
• Valid Ontario driver’s license and clean driving record required

The Perks for All Team Members

• Gain experience in a fun environment
• Free resort pass access: complimentary access to all on site activities and amenities, pool, gym and more!
• Hotel, retail and restaurant discounts
• Meet new people and work within a great team
•