Chef de Cuisine

The Chef de Cuisine will oversee all aspects of food preparation and kitchen operations, ensuring high-quality standards, food safety, and consistency in execution. Responsibilities include supervising food and beverage members, maintaining health and safety compliance, managing food service timelines, and delivering an elevated guest experience. Strong leadership, communication, and organizational skills are essential, along with the physical ability to work in a fast-paced environment. The position also requires Food Safe Level 1 certification and a commitment to upholding company policies and operational standards.

MAJOR RESPONSBILITIES

Operations:

• Responsible for all aspects of food preparation and delivery from Kitchens
  • Builds, follows and holds team accountable to standard recipes

  • Ensures quality and quantity of all food production
    • Inspects all food products during cooking and delivery
    • Ensure accurate portion control
    • Ensure standard recipes are adhered to for consistency
    • Trains the culinary team on established standard recipes and procedures of assigned station
    • Ensure health and safety guidelines are followed and compliance standards adhered too
• Responsible for the supervision of all culinary team members
  • Inspects food quality prior to items leaving the kitchen

  • Ensure the kitchen is up to departmental standards

  • Ensures opening and closing procedures are followed for kitchen

  • Ensures the culinary team start and end shifts on time inclusive of breaks
• Responsible for all health and safety records for the kitchen
  • Adheres to cleaning schedule and daily cleaning details as per established schedule and guidelines

  • Ensure completion of all daily cooling records as required

  • Ensure all equipment in kitchen is up to cleanliness and safety standards
    • Creates and implements corrective actions in a timely manner
    • Submits maintenance requests to Food and Beverage Director in a timely manner

Food Service:

• Responsible for communicating any changes or shortages of food items on station to Food and Beverage Team

• Ensure quality food products are delivered in a timely manner
  • Timing of food service as per established timeline
    • Breakfast food service time should be around 8-12 min
    • Lunch food service time should not exceed 15 min
    • Dinner food service time is within 15-20 min
    • Accuracy of food presentation

Guest Experience:

• Oversee the correct preparation of all special dietary requests as per established guidelines
• Oversee the correct preparation of all allergy requirements (serious and non-serious) as per established guidelines
  • Handles allergies with precision and ensures all plating guides are accurate of allergen information

  • Monitor and advise if products need to be changed

  • Ensure daily specials are of 4-star quality and unique
    Daily specials align with the concept of the established vision of the restaurant
    

Team Commitment / Leadership:

• Demonstrate dedication to a creative and positive work environment
  • Collaborate with all F&B team members
• Communicate with all F&B team members
  • Ensure operational information is passed to all shift leaders
    • Complete prep-lists daily
    • Pass on 86 list to Food and Beverage Team Members
    • Communicate orders from main kitchen in a timely manner
    • Hands-on for food item tastings, records all client comments and takes pictures of the food produced

KEY KNOWLEDGE, SKILLS AND ABILITIES

Education

• Red Seal Chef certification.
• Continuing education in the culinary field would be considered an asset.

Experience

• 7-10 years of previous culinary experience preferably within a Club, Hotel or Resort environment
• Production and Banquet experience is an asset

Physical and Other Requirements

• Able to lift 50 lbs.
• Physically capable of working in fast paced environment.
• Able to stand for extended periods of time.
• Must be an intermediate level skier to access on mountain facilities.
• Food Safe Level 1 Certified.

Skills and Abilities

• Self-disciplined with a sincere desire to provide an elevated guest experience.
• Strong communication skills and able to effectively work with others.
• Continually demonstrates strong leadership skills.
• Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen.