Head Chef

at  Nemiah Valley Lodge

• Management of our Food and Beverage Department.
• You will be responsible for the preparation and execution of the resort’s menus.
• Guest numbers will vary. Clear communication with the Manager is essential to forecast

weekly food supplies needed.

• Guest will require 3 complete and varied meals per day plus snacks.
• Completion of the season from start to finish.
• Self-direction is essential to handle split shift style days, 7 days a week.
• Daily preparation and execution of menus.
• Ensure the highest levels of quality are maintained.
• Responsible for supplier contracts, ordering, cost control, and monthly inventories.
• Accountable for food budgets and waste control.
• Responsible for clear communication with suppliers and adhering to the delivery system.
• Ensure quality and safety of food handling and labelling by performing standard and any

additional sanitary measures according to Foodsafe standards and procedures.

• Keeping a daily log of temperature checks of fridges and freezers.
• Restocking and rotating of suppliers to avoid waste.
• Maintain equipment in the kitchen, bussing area, and food service. Notify Maintenance with concerns or repair needs.
• Cleaning, sanitation, and organization of kitchen, coolers, and all storage areas.
• In collaboration with the Manager, plan and prepare dishes for customers with food allergies or intolerances.
• Follow proper reporting procedures for accidents and incidents in the kitchen to ensure follow-up and prevention
• Report any infraction in the food services department policies and procedures
• Professional diploma or food services management preferred or a minimum of 5 years of

operating a high-end commercial kitchen in a similar environment

• Demonstrated knowledge of food trends, quality, production, sanitation, food cost

controls, and presentation

• Solid quality and cost control knowledge
• Organized in methodology and administration
• Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required
• Ability to lift up to 50lbs
• Strong time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision
• Strong work ethic
• Self-directed, positive, team-work oriented
• FOODSAFE Level 2
• Foundations of Workplace Safety (includes WHMIS)
• Serving It Right
• Valid BC Driver’s License with unblemished driver’s abstract