Executive Culinary Team Leader

6 days ago

Kelowna, British Columbia, Canada Big White Ski Resort Full time
Job Title: Executive Culinary Team Leader

Job Summary:

The Executive Culinary Team Leader will work closely with the Executive culinary team to assist with coordinating kitchen activity and food preparation. This position is responsible for managing kitchen staff by delegating tasks, ensuring food safety practices are followed at all times, and supervising all areas of the kitchen in the absence of the Executive Culinary Team Leader.

Key Responsibilities:

  • Supervise and Coordinate Kitchen Staff: Supervise the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct.
  • Inventory Management: Conduct regular physical inventories of food supplies, and assess projected needs.
  • Sanitation and Cleanliness: Ensure that a high standard of sanitation and cleanliness is maintained throughout kitchen areas at all times.
  • Food Waste and Theft Control: Establish controls to minimize food and supply waste and theft.
  • Employee Safety and Training: Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
  • Cooking and Preparation: Cook or directly supervise the cooking of items that require skillful preparation.
  • Quality Control: Evaluate food products to ensure that quality standards are consistently attained.
  • Communication and Teamwork: Maintain an open and professional dialogue with the Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff, and Servers at all times.
  • Staff Meetings and Guest Expectations: Attend all staff meetings and endeavor to surpass guest expectations.
  • Disciplinary Action and Flexibility: Manage any disciplinary action and be flexible with days/hours worked in regard to business levels, etc.

Requirements and Skills:

  • Certificate or Journeyman Papers: Certificate of Completion or Journeyman papers from an approved Culinary Institute.
  • Experience and Knowledge: 3-5 years experience in a high volume operation or similar role, knowledge of supplies, equipment, and/or services ordering and inventory control.
  • Organizational and Planning Skills: Organizing and coordinating skills, ability to read, understand, follow, and enforce safety procedures, knowledge of planning and scheduling techniques.
  • Leadership and Training: Ability to plan work schedules and assign duties, ability to provide or arrange for training, ability to develop and test recipes and/or techniques for food preparation/presentation, mentoring apprentices and other kitchen staff.
  • Cooking and Teamwork Skills: Skill in cooking and preparing a variety of food, ability to work in a Team environment.

Physical Demands:

  • Standing and Mobility: Must be able to stand and exert well-paced mobility for up to 4 hours in length.
  • Lifting and Equipment Handling: Ability to lift 22kg (50lbs) regularly, must be able to push and pull equipment of various sizes and weights.
  • Physical Abilities: Must be able to kneel, bend, stoop, squat, and stretch to fulfill tasks, requires grasping, standing, walking, repetitive motions, hearing ability, and visual acuity.

Location: Big White Ski Resort

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