ENSURES COMPLIANCE WITH ALL RESORT AND LEGISLATIVE REQUIREMENTS, GUIDELINES, AND LAWS BY:

· Ensuring compliance with food handling and sanitation standards.
· Maintaining purchasing, receiving, and food storage standards.
· Actively participating in the resorts environmental program and department specific initiatives in working towards sustainable operations.
· Striving to uphold a safe working environment and is Health and Safety conscious and actively involved in maintaining and improving a safe work environment.

EDUCATION AND EXPERIENCE

· Completed culinary education, Red Seal Certification.
· 5 years’ applicable experience in a kitchen and/or Banquet Facility, with at least a minimum 2 years’ applicable supervisory kitchen and people leadership experience.
· Extensive knowledge of food handling and sanitation standards.
· Experience with running and maintaining kitchen equipment.
· Previous experience with operating budgets, forecasting, and scheduling.
· Previous experience training and coaching.
· Experience remote resort operations an asset.
· Intermediate MS Office, Internet research skills. Knowledge of Point of Sales Systems and inventory control systems are an asset.
· Food Safe Certificate.

SKILLS:

· Demonstrated food and beverage AND people leadership skills.
· Knowledge of purchasing, inventory controls, supplies and equipment.
· Knowledge of governmental safety regulations.
· Excellent culinary skills possess the ability to perform all functions in the culinary operation.
· Excellent communication and people skills.
· Effective decision making and critical thinking skills.
· Demonstrated creativity in all areas relating to food presentation.
· Demonstrated ability to work within a team: consensus building, negotiation, influencing, and conflict resolution.
· Strong customer and associate relation skills.
· Initiative-taking with a cheerful outlook and a consistent display of professionalism.
· Innovative, meticulous, and quality conscious.
· Demonstrated ability to build and maintain relationships with staff, customers, and vendors.

Join our resort kitchen team, as Chef and be part of an award-winning, Indigenous-owned property. Recognized by the Tourism Industry Association of Canada as Canada’s Indigenous Tourism Business of the Year and by the World Travel Awards as Canada’s Leading Wilderness Resort, we offer an incredible opportunity to learn, grow, and contribute to an exceptional guest experience.
Reporting to the Klahoose Wilderness Resort Manager, the Chef will be a valuable contributor on the food & beverage management team with direct responsibility for inspiring, leading, and mentoring a team of cooking professionals. The Chef will add creativity, expertise, and sophistication to the resort menu offerings while adhering to a culture of excellent standards of safety and sanitation.