Qualifications
- Cooking: 10 years (required)
- Red Seal (required)
Responsibilities
- Oversee the administration of the kitchen department in accordance with Resort Policies and Procedures.
- Manage the hiring, training, scheduling, performance evaluations, and disciplinary actions of kitchen staff, in collaboration with the Human Resources department.
- Collaborate effectively with the management team.
- Ensure high standards of guest service and satisfaction.
- Oversee daily operations of the kitchen department, ensuring efficiency and adherence to cleanliness and equipment maintenance standards.
- Develop and implement department policies and procedures.
- Maximize revenue and control expenses.
- Ensure compliance with all relevant regulations and laws.
- Exhibit professional behavior as a leader in the kitchen.
- Arrive on time in proper uniform and ensure all staff adhere to these standards.
- Perform and delegate all duties and tasks within the department as needed.
- Empower staff to meet guest satisfaction within Resort Policies.
- Maintain communication with Resort Management regarding special requests, complaints, and suggestions.
- Adjust staffing schedules to address over or under staffing, ensuring appropriate coverage.
- Manage labour costs effectively, including statutory and overtime pay, without compromising guest service.
- Know and implement fire, life, and safety procedures to ensure the safety and comfort of guests and employees.
- Lead department meetings with recorded agendas and minutes; optional attendance for GM.
- Attend semi-monthly managers meetings as directed.
- Communicate pertinent information to other departments, such as Front Desk, Housekeeping, Food & Beverage, Golf Operations, Maintenance, Accounting, and Sales & Marketing.
- Review daily, weekly, and monthly revenues as available.
- Supervise and schedule kitchen personnel, ensuring tasks are completed efficiently and responsibilities are clear.
- Ensure compliance with Resort Policies, B.C. Employment Standards, and Fraser Health Standards.
- Maintain cleanliness and organization of all kitchen equipment, storage areas, and food items as per Resort standards.
- Oversee ordering and purchasing of food and kitchen equipment, adhering to company policies.
- Verify the quality and accuracy of delivered orders.
- Plan menus and control food costs.
- Implement new revenue opportunities with approval from the Senior Management Team.
- Minimize food waste through proper preparation, storage, and documentation of all losses.
- Conduct physical monthly inventory counts and submit reports to accounting.
- Supervise food production and preparation to maintain quality standards.
- Ensure regular presence on the cooking line for training and quality control.
- Comply with all Government health regulations in food storage and preparation.
- Secure and account for all food and equipment inventories upon kitchen closure.
- Monitor and manage labour and food costs in collaboration with the General Manager.
- Align scheduled workdays with business volumes.
- Provide content, including photos, for social media to the Resort’s marketing team.
- Perform other relevant duties as required.
Benifits
- Company events
- Dental care
- Discounted or free food
- Extended health care
- On-site parking
- RRSP match
- Vision care
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