Chef de Cuisine

**About Us**

Hollyburn Country Club - _A Private, Family Club_

Hollyburn Country Club offers members an exclusive hub for activity, sport, dining, entertainment, socialization, and business. We provide a welcoming environment that serves as a home away from home for many of our members.

**Our Values**
- Community - Foster strong connections and a sense of belonging.
- Respect - Uphold a culture of courtesy and mutual respect.
- Hospitality - Deliver exceptional service in everything we do.
- Evolve - Embrace change and strive for continuous improvement.
- Magic - Create memorable experiences that go above and beyond.

**Position Summary**

Our culinary mission is to provide the Hollyburn membership with an exceptional food and beverage experience in a premium casual dining environment. We aim to consistently deliver outstanding food and hospitality, creating an experience that members are proud to share with family and friends. As the Chef de Cuisine, you will lead the restaurant’s culinary team, ensuring the successful execution of this mission.

**Position Responsibilities**
- Leadership and Management - 30%_
- Lead, mentor, and inspire the kitchen team to foster a positive and professional work environment, ensuring high morale and efficiency.
- Recruit, train, and develop kitchen staff, ensuring ongoing learning and career development.
- Oversee employee performance, providing coaching, feedback, and discipline as required, promoting integrity and professionalism.
- Prepare weekly staff schedules and monitor staffing levels in alignment with budget requirements.
- Direct leadership of Sous Chef(s) to ensure fulfillment of their roles and responsibilities.
- Maintain consistent communication with the Executive Chef, General Manager, and other department heads to ensure smooth kitchen operations.
- Culinary Operations - 30%_
- Oversee the daily operations of the kitchen, ensuring the smooth execution of food production and service.
- Ensure high standards of food quality, preparation, and presentation, conducting regular inspections of seasonings, portion control, and appearance.
- Taste and modify recipes, overseeing plating and presentation to meet the club's standards.
- Collaborate with the Executive Chef and Restaurant Manager to design and innovate menus, driving culinary direction and creativity.
- Oversee food inventory management, ensuring accurate stock levels, minimizing waste, and maximizing quality.
- Ensure cleanliness, hygiene, and organization are maintained in all kitchen areas, adhering to provincial health and safety regulations.
- Expedite on the floor or in the kitchen as business demands.
- Collaboration and Customer Service - 20%_
- Collaborate closely with the Restaurant Manager to enhance the dining experience, introducing creative ideas and evolving the menu to exceed member expectations.
- Engage with members, ensuring that their feedback is incorporated into improving food offerings and service quality.
- Respond promptly and effectively to member and staff concerns, complaints, or requests, following the club's customer service standards.
- Financial and Administrative Management - 10%_
- Create, manage, and maintain food and labor budgets to optimize financial performance.
- Ensure daily specials and menu items are cost-effective and uphold high standards of quality.
- Complete and submit requisitions for kitchen supplies and maintain proper stock levels.
- Conduct post-shift meetings with the kitchen team to review business outcomes and prepare for upcoming shifts.
- Health, Safety, and Compliance - 10%_
- Ensure compliance with health and safety regulations set by the government, maintaining a safe working environment for all staff.
- Actively participate in incident reporting, investigation, and follow-up to maintain high safety standards.
- Adhere to all Hollyburn Country Club guidelines, policies, and regulations, ensuring staff compliance at all times.

**Skills & Qualifications**
- A minimum of 8-10 years of culinary experience.
- 2-3 years in a senior kitchen leadership role, such as Chef de Cuisine, Restaurant Chef, or Executive Chef.
- Proven experience in high-volume restaurants, serving 500+ covers per day.
- Equivalent Red Seal certification, a degree in the Culinary Arts or an equivalent combination of education and experience
- Strong background in scratch cooking, with additional expertise in pizza and handmade pasta considered a bonus.
- Computer literate in systems related to the department.
- Excellent written and verbal communication skills
- Demonstrated ability to mentor and lead with a calm, composed approach.
- Experience working in private clubs is an asset.

**Perks & Benefits**
- Competitive Compensation
- Comprehensive Benefits Package
- Phone & Dry-cleaning Allowance
- Research & Development Allowance
- Employer Contribution Matching Pension Plan
- Paid time-off
- Free on-site parking
- On-duty staff meals (taxable benefit for full-time and p