Executive Chef

Cheakamus Centre’s mission is to provide exceptional environmental and Indigenous cultural learning experiences on its 165-ha ecological preserve located in Brackendale. Cheakamus Centre (CC) hosts guests year-round with an incredibly diverse client base. In house bookings from education programs for k-12 and post-secondary students, health/wellness and corporate retreats to family events and celebrations. Cheakamus Centre also has a strong presence in the community with offsite catering and support with local events.

The primary role of Executive Chef (EC) is to oversee and manage all aspects of culinary sciences and food services at Cheakamus Centre. The EC is responsible for product and dietary development, budgetary targets, commercial kitchen operations, on site meal services, special events and off-site catering. On top of all meal services, EC is hands on with the development and delivery of educational aspects of culinary science with our visiting groups including virtual and outreach programs. We have a small farm, apiary, maple trees and a number of growing areas to enhance not only our own menu offerings, but to create an incredibly unique learning opportunity for staff and visitors alike.

EC is a key member of the Cheakamus Centre senior management team, having direct impact on budget goals, staff culture and overall guest satisfaction.

**HOURS AND OFFICE LOCATION**:
Job assignment will require working varied hours including day and evening shifts, weekends, and holidays. Generally, the office hours will be based out of Cheakamus Centre in Brackendale, BC. Office hours and location may be flexible, as determined with Facilities & Operations Manager

**DUTIES AND RESPONSIBILITIES**

Meet or exceed the knowledge, skills and aptitudes for the Job Standard of Executive Chef, including but is not limited to:

- Oversee daily operations of all CC commercial kitchens including on and off-site catering
- Establish and maintaining budgetary targets
- Develop vendor relationships to ensure best purchasing opportunities
- Hire and train all culinary staff to follow strict CC policies and procedures regarding food receiving, storage and preparation
- Develop and maintain all kitchens with up-to-date food safe and handling protocols set by provincial and federal guide lines
- Ensure HR procedures are up to date i.e. food safe, CRC and CC procedures as well as update in house manuals and training protocols
- Create and oversee farm to table initiatives utilizing all aspects of the property to enhance food production and quality
- Work with Program Manager to develop and delivery on site educational activities ie maple tree tapping, apple pressing, garden and farm production.
- Work with local organizations helping to develop relationships within our communities around CC culinary sciences and programs
- Encourage staff recruitment and development through apprenticeship, culinary training and unique farm and garden opportunities
- Schedule individual and team meetings with all culinary staff
- Attend weekly/quarterly management team meetings
- Create and present kitchen related numbers monthly/quarterly/annually
- Other duties as required

**EDUCATION AND SKILLS REQUIREMENTS**
- Strong catering and hotel food service background
- Thorough understanding of dietary issues surrounding allergens, intolerances, religious and cultural restrictions, health and ethical choices
- Complete understand of all government guidelines around personal health care and food safety requirements
- Excellent interpersonal communication and leadership skills
- Strong problem-solving abilities
- Positive mind-set
- The ability to work alone or as a team

**Salary**: $75,000.00 per year

**Benefits**:

- Dental care
- Extended health care
- RRSP match
- Vision care

Schedule:

- 8 hour shift
- Holidays
- Weekend availability

Ability to commute/relocate:

- Squamish, BC V0N 1H0: reliably commute or plan to relocate before starting work (required)

**Experience**:

- executive chef: 3 years (preferred)