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1 month ago
As one of Banff’s leading hospitality companies, Banff Lodging Co. offers a diverse range of job opportunities with competitive salaries and comprehensive benefits. Our commitment to exceptional guest experiences is matched by our dedication to staff, we value teamwork, creativity and a passion for providing outstanding hospitality experiences. We provide ongoing training and development to help our employees advance in their careers and our properties include a diverse range of hotels, resorts, and restaurants, each with its unique character and style, giving employees the chance to work in a variety of settings and learn new skills.
Responsible for overseeing culinary operations within BCP’s portfolio of restaurants. You will play a pivotal role in developing and executing culinary strategies to meet the company's objectives while ensuring high-quality food standards for our guests.
**Responsibilities**:
**Menu Development**: Create and update innovative and diverse menus that align with the company's strategic goals and concepts. Lead and guide menu development processes through identifying needs, testing, refining and launching food items.
**Culinary Standards**: Establish and maintain high standards of food quality, presentation, and consistency across all corporate dining facilities. Implement standardized recipes, portion control measures, and quality assurance protocols.
**Vendor Management**: Source, select, and negotiate with suppliers and vendors to procure high-quality and unique ingredients, kitchen equipment, and supplies. Build and maintain strong relationships with internal support departments and vendors to ensure timely deliveries and competitive pricing.
**Team Leadership**: Lead and mentor culinary teams across multiple locations, including executive chefs, kitchen managers and sous chefs. Provide ongoing training, coaching, and support to enhance culinary skills and promote a culture of succession within a positive work environment.
**Food Safety and Sanitation**: Lead and provide guidance to culinary teams to ensure compliance with all food safety regulations, sanitation standards, and health codes. Implement proper procedures for storage, handling, and cooking techniques to prevent foodborne illnesses and maintain a clean and hygienic kitchen environment.
**Cost Control**: Manage food and labor costs effectively by collaborating with the culinary and finance teams to optimize menu offerings, portion controls, and staffing levels. Monitor inventory levels, minimize waste, and identify opportunities for cost-saving measures without compromising quality.
**Culinary Innovation**: Stay updated on emerging food trends, culinary techniques, and industry developments. Experiment with new ingredients, recipes, and cooking methods to enhance the overall dining experience and differentiate each concepts’ culinary offerings.
**Concept Development**: Work with executive team to identify and develop new food & beverage concepts that complement BCP and the destination. (see menu development)
**Qualifications**:
- Proven experience as a corporate chef, executive chef, or culinary leader in a similar capacity.
- Extensive knowledge of culinary techniques, international cuisines, and dietary restrictions.
- Strong leadership skills with the ability to motivate and inspire culinary teams.
- Excellent communication, negotiation, and interpersonal skills.
- Detail-oriented with a focus on food quality, safety, and presentation.
- Proficiency in budgeting, cost analysis, and inventory management.
- Be able to reach, bend, stoop and frequently lift up to 50 pounds.
- Certification from a recognized culinary institution or relevant professional associations is preferred.
- Flexible schedule with the ability to work evenings, weekends, and holidays as needed.
- Past experience with creating and launching new and creative concepts
Please note that only applicants selected for further consideration will be contacted.
