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

Please visit our website at 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.