Head Chef

**DEPARTMENT: Food and Beverage**

**REPORTS TO: General Manager**

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The role of the Chef at the Lindsay Golf & Country Club is to effectively manage all personnel and food and beverage resources. This includes overseeing kitchen operations to ensure that the quality of food and menu options are maintained and enhanced for the satisfaction of both members and guests. The Chef serves as the primary leader, responsible for upholding high standards in work ethic, creativity, organization, and the quality and quantity of food produced by the kitchen.

**DUTIES AND RESPONSIBILITIES**

As the person directly responsible for food preparation, staff, scheduling, and wage controls, the following are your key responsibilities:

- Implement food cost controls and ensure compliance with health and food safety regulations. Serve as the primary liaison with the Health Department for the Club.
- Develop menus and engage with members and guests to ensure their satisfaction.
- Organize food storage, maintain minimum inventories, and recommend capital budget items for kitchen equipment. Collaborate with peers to improve club operations and develop activities and events that meet the needs of the membership.
- Strive for outstanding service quality and continually improve sales and net contribution to the club's overhead.
- Work with the General Manager to prepare an annual food and beverage budget, including price adjustments.
- Ensure all laws and statutes are followed and maintain ethical purchasing practices and quote requirements.
- Negotiate food contracts and greet members and guests in a positive and friendly manner.
- Verify all soups, stocks, sauces, and meats and mis en place for all food and beverage operations.
- Establish higher standards and manage the process of continual improvements in the quality of food, facilities, sanitation, and club atmosphere.
- Direct, supervise, coach, counsel, guide, and encourage all kitchen staff. Implement progressive discipline when necessary and termination procedures in consultation with the General Manager.
- Conduct performance reviews for all kitchen staff.
- Stay up-to-date on technology, food, beverages, entertainment, and service issues through continuing education where necessary to maintain management practices.
- Work with the Event Coordinator to develop banquet food menus and pricing.

**QUALIFICATIONS**:

- Culinary diploma asset
- Culinary experience necessary
- Experience in banquet and restaurant settings asset
- Food handlers certificate

Deadline February 15th at 4:30 PM

**Job Types**: Full-time, Seasonal
Contract length: 10 months

**Salary**: $900.00-$1,100.00 per week

**Benefits**:

- Discounted or free food
- Flexible schedule
- On-site parking

Flexible Language Requirement:

- French not required

Schedule:

- Day shift
- Evening shift
- Monday to Friday
- Morning shift
- Weekends as needed

Supplemental pay types:

- Tips

**Experience**:

- Cooking: 1 year (preferred)

Licence/Certification:

- Food Safe, SafeCheck, Food Handler or equivalent (preferred)

Work Location: In person