Resort Chef

_**About Tofino Wilderness Resort**_

Nestled in the heart of traditional Ahousaht territory, Tofino Wilderness Resort offers a unique blend of luxury and culture. The resort features 16 guest rooms, a restaurant and lounge, spa facilities, a distinctive longhouse, and adventure equipment. Previously known as Quait Bay Floating Lodge and Clayoquot Wilderness Resort, the property was recently acquired by Maaqutusiss Hahoulthee Enterprise Inc. (MHEI) and is set to reopen in summer 2025. Alongside seasonal eco-tourism (May-October), the resort will host healing and wellness programs for youth and adults.
- **About MHEI**_

MHEI is dedicated to fostering economic development that benefits the ʕaḥuusʔatḥ musčim. We adhere to the principles of transparency, equity, and accountability while upholding our core values: Iisʔaḱstaƛ (respecting one another), Haaḥuupstaƛ (teaching one another), Ya?akstaƛ (caring for one another), and Huupiił’aƛ (helping one another).
- **What You’ll Do**_

The **Resort Chef** is responsible for all culinary operations at the resort, including heading our main dining room kitchen and overseeing the culinary operations within the Long House cultural center and event space and staff kitchen. They will ensure guests enjoy exceptional dining experiences through high-quality food and efficient kitchen management. This position involves creating menus, managing kitchen staff, maintaining food safety standards, and ensuring the resort’s culinary offerings align with its luxury service and atmosphere.

**Key Responsibilities**

**1. Kitchen Leadership and Management**
- Lead and manage all kitchen staff including cooks, prep cooks and dishwashers.
- Maintain a productive and positive kitchen environment by fostering teamwork, professionalism, and high performance.
- Supervise daily food preparation, ensuring quality, presentation, and consistency are maintained throughout all meals and dining outlets.
- Develop and maintain kitchen schedules, ensuring optimal staffing levels for busy periods, such as peak seasons, and events.
- Ensure kitchen staff adheres to safety and sanitation standards, including proper food handling, storage, and cleaning procedures.

**2. Menu Creation and Development**
- Design and plan menus for various dining venues within the resort, such as the main dining room for breakfast lunch and dinner, cultural meals of salmon cooked over fire and healthy lunch and dinner staff meals.
- Tailor menus to different guest preferences and dietary needs, offering options for vegetarian, vegan, gluten-free, and allergy-sensitive guests.

**3. Food and Beverage Operations**
- Oversee the execution of meal services in all resort dining areas, ensuring guest satisfaction with food quality, presentation, and timing.
- Collaborate with the resort's front-of-house teams to ensure smooth communication between kitchen and dining staff.
- Provide excellent customer service by engaging with guests, taking their special requests into consideration, and ensuring all needs are met.
- Develop and implement systems for maintaining consistent food quality and timely service, particularly during high-demand periods.

**4. Inventory and Cost Control**
- Manage food inventory levels, ordering, and stock rotation to ensure efficient use of resources while minimizing waste and spoilage.
- Collaborate with the general manager to maintain relationships with suppliers and ensure the timely delivery of high-quality ingredients.
- Monitor food costs and implement cost-saving measures, working within the resort’s budgetary constraints.
- Ensure effective portion control and that all dishes are prepared according to established recipes and standards.

**5. Staff Training and Development**
- Train kitchen staff on food preparation techniques, safety standards, kitchen operations, and guest service.
- Foster career development by mentoring junior chefs and encouraging skill enhancement opportunities.

**6. Health, Safety, and Cleanliness**
- Ensure compliance with local and resort health and safety regulations, including food handling, sanitation, and hygiene standards.
- Conduct regular inspections of kitchen facilities, ensuring cleanliness and proper organization at all times.
- Implement a proactive approach to risk management by identifying and addressing potential hazards in the kitchen and dining areas.

**7. Collaboration with Resort Management**
- Work closely with resort management to align culinary offerings with the overall guest experience and resort brand.
- Assist in planning and executing resort events, including banquets, private parties, and outdoor functions.
- Provide feedback to management on guest preferences and menu performance to inform future menu changes.
- **What You Bring**_

**Qualifications**
- 5+ years of experience as a Chef in resorts, hotels, or upscale restaurants.
- Culinary degree or equivalent professional training.
- Proven leadership skills, fostering a collaborative and h