Executive Chef

Stone Creek Resorts Inc. is a world-class Golf Resorts in the most beautiful natural surroundings, Silvertip Resort in Alberta and Eagle Ranch Resort in British Columbia. The defining features of our resorts have their foundation in the values; striving to provide an extraordinary experience to our guests is crucial. Our service commitment, _SERVICE BEYOND_, sets us apart from our competitors.

Eagle Ranch Resort, the foremost luxury destination in Invermere, sets the standard for refinement, boasting breathtaking vistas of the Columbia River and the Purcell Mountains. At the heart of the resort lies Eagle Ranch's Golf Course, a par 72 masterpiece designed to challenge and inspire golf enthusiasts of all skill levels. Beyond the greens, guests can relax in luxurious accommodations at Headwaters Lodge featuring twenty upscale guest rooms and four 4000 square-foot private residences. Compliment your time at Eagle Ranch by dining at Rustica Steakhouse and Traders Lounge.

**Seasonal Job - Start March 1, 2025 to November 30th, 2025.**

**Responsibilities**:
**Reporting and Communication**:

- Report to the General Manager
- Provide regular updates to the General Manager on kitchen operations, food quality, inventory, and staffing.
- Communicate any issues related to food, kitchen staff, or service directly to the General Manager.

**Menu Development and Planning**:

- Design and create seasonal menus, incorporating guest preferences, trends, and local ingredients.
- Ensure that the menu aligns with the restaurant's brand, offering a unique and memorable dining experience.
- Collaborate with the General Manager to introduce promotions, special events, or themed menus.
- Build and maintain relationships with food vendors to ensure high-quality products are delivered on time.

**Team Management and Training**:

- Train, coach and supervise back-of-house staff.
- Provide ongoing coaching, mentoring, and performance evaluations for staff to ensure high standards of service.
- Approve and manage the weekly staff schedule to ensure adequate coverage.
- Foster a positive, motivated, and team-oriented work environment.
- Address staff concerns and create an environment of collaboration and mutual respect.

**Kitchen Operations Management**:

- Oversee all kitchen operations to ensure food preparation, quality, and presentation meet restaurant standards.
- Manage kitchen staff to ensure efficiency, organization, and cleanliness in all areas of food preparation.
- Supervise and maintain kitchen equipment, ensuring all tools are in working order and meet safety standards.
- Ensure consistent food quality and presentation by regularly inspecting dishes before they are served.
- Monitor and evaluate the preparation and cooking processes, adjusting as necessary to meet high culinary standards.
- Continuously seek ways to improve menu items and culinary techniques.
- Plan, prepare, and execute special events, including catering for golf tournaments, private events, and small weddings.
- Occasionally interact with guests to gather feedback on food quality and to address any special dietary requests or concerns.
- Participate in the creation of memorable culinary experiences for special guests or VIPs.
- Ensure compliance with all health and safety regulations and food hygiene standards. Implement and monitor sanitation and safety protocols.
- Other duties as assigned.

**Inventory and Cost Control**:

- Manage inventory levels for food, and other kitchen supplies; ensure regular stock checks and reorder when necessary.
- Lead monthly inventory counts on all food products.
- Monitor food costs, implement, and follow cost-control measures, and minimize waste.
- Maintain efficient storage and organization systems for inventory.

**Budget and Financial Management**:

- Assist in developing the kitchen's annual budget, including food costs, labor, and supplies.
- Monitor kitchen expenditures to ensure that food costs and other expenses remain within budget.
- Implement cost-saving measures without compromising food quality or guest satisfaction.
- Build and maintain relationships with food and beverage vendors to ensure high-quality products are delivered on time.
- Negotiate pricing and delivery terms with suppliers to help control food costs.

Qualifications:

- Red Seal Certification.
- Minimum of 5 years leadership experience in hospitality industry.
- Proven experience as an Executive Chef in a high-end restaurant or resort setting.
- Strong leadership and management skills with the ability to motivate and guide a diverse culinary team.
- A passion for culinary arts and a demonstrated ability to create unique and appealing dishes.
- Excellent organizational and multitasking abilities to handle the demands of a busy kitchen.
- Familiarity with local and regional ingredients and a commitment to sourcing from local suppliers.

Why Stone Creek Resorts:

- Our people experience working at a world-class golf resort.
- We care about o