JOB SUMMARY

We are seeking a talented and passionate Chef to lead our culinary team in delivering exceptional dining experiences for the 2026 season. The ideal candidate will have extensive experience in food production, menu planning, and kitchen management, with a strong focus on food safety and quality. As a Chef, you will be responsible for overseeing all aspects of food preparation and service, ensuring that our guests receive the highest level of hospitality.

EXPERIENCE

• Proven experience as a Chef in a fine dining or lodge restaurant setting.
• Strong background in culinary arts with expertise in various cooking techniques.
• Experience in supervising kitchen staff and managing team dynamics effectively.
• Familiarity with inventory management systems and food service management practices.
• Demonstrated ability in menu planning, catering services, and shift management.
• Knowledge of food handling procedures, safety regulations, and hospitality standards.
• Previous experience in banquet operations is highly desirable.
• Excellent leadership skills with the ability to inspire and motivate a team. Join us in creating memorable dining experiences through your culinary expertise!
  Job Type: Seasonal
  Contract length: 4 months
  Pay: $5,000.00 per month
  Work Location: In perso

• Lead and manage the kitchen staff to ensure smooth operations and high-quality food production.
• Plan and design innovative menus that reflect seasonal ingredients and culinary trends.
• Oversee food preparation, cooking, and presentation to maintain consistency and quality.
• Manage inventory control, including ordering supplies and maintaining stock levels.
• Ensure compliance with food safety regulations and standards in all kitchen operations.
• Train and mentor kitchen staff in cooking techniques, food handling, and safety protocols.
• Coordinate with the dietary department to accommodate special dietary needs of guests.
• Supervise banquet services and catering events, ensuring exceptional service delivery.
• Maintain cleanliness and organization of the kitchen environment.
• Collaborate with restaurant management to enhance overall guest satisfaction.