Restaurant Head Chef

Position Profile:

We are looking for individuals who have a solid knowledge of food and are passionate to develop their management skills within the hotel industry, have creativity and flair with the ability to provide guidance to others, and who possess good business acumen and a strong work ethic.

The Restaurant Head Chef holds a management position within the kitchen department, reporting to the Executive Chef and Executive Sous-Chef, and is responsible for supervising the day-to-day running of the restaurant kitchen. The management of food costs and production control is important to reduce waste as well as the culinary training that the Sous Chef provides for all kitchen employees daily. The Restaurant Head Chef is also responsible for creating weekly table d’hôte menus.

Duties include but are not limited to:

• Supports leadership by developing and assuming basic management responsibilities;
• Assumes the role of liaison between all departments within the culinary division and all other departments;
• Supervises the preparation and cooking of various food items;
• Develops and implements creative menu items that adhere to standards;
• Manages kitchen employees through scheduling, training, coaching, evaluating and hiring;
• Leads and coaches the team towards achieving exceptional guest service while promoting employee satisfaction in the workplace;
• Monitors food production, ordering, cost quality, and consistency on a daily basis;
• Ensures proper safety and sanitation of all kitchen facilities and equipment;

Benefits and Privileges:

• Compensation package is highly competitive with the industry
• Participation in seasonal staff meal program
• Complimentary golfing privileges (subject to employee restrictions)

To Apply:

Please forward your C.V. to chef@rmgc.org

Please visit our website at www.rmgc.org to learn more about the Club.

*Due to local laws, we prioritize applicants who have permission to work in Canada, and are fluent in English and French, both orally and in writing.

Skills and Qualifications:

• Excellent communication and written skills in both French and English;
• Strong interpersonal and conflict resolution skills;
• Knowledge of inventory controls and food/labour cost;
• Willing to manage the kitchen with a "hands-on" approach;
• Strong knowledge of back of the house operations including foods, beverages, staff supervision, inventory, and food safety
• A true passion for food and hospitality;
• Ability to move about the facility and stand for long periods of time;
• Must be available to work days, nights, and weekends as required;
• Minimum 2 years of Chef de Partie experience in a full-service, structured dining establishment;
• Post-secondary diploma from an accredited cooking school, hotel management or related field.