Head Chef

**Position Overview**

**Company Description**:

- Established in 1922, the Idylwylde Golf & Country Club is a family-oriented, eco-friendly club that supports our community while providing outstanding golf, curling, dining, and social experiences for the enjoyment of all Members and Guests. Conveniently located in the heart of Sudbury, Idylwylde is nestled between Laurentian University and beautiful Lakes Ramsey and Nepahwin.
- The Club is governed by a Board of Directors that the General Manager reports to. The Head Chef position reports to the General Manager.
- The Club is entering into a period of exciting times of significant capital investment to improve the Golf Course and Clubhouse amenities.
- Idylwylde is an equal opportunity employer that is committed to inclusion and diversity.

**Key Responsibilities**:
**Menu Creation & Execution**:

- Lead the development and continual refinement of elevated, seasonal menus that showcase creativity, quality and local ingredients where possible, and artistic presentation.
- Ensure recipe standardization and consistency while aligning offerings with the Club’s commitment to culinary excellence and member satisfaction.

**Operational Excellence**:

- Direct all aspects of kitchen operations to ensure efficient workflow, timely execution, and exceptional food quality.
- Maintain the highest standards of cleanliness, safety, and consistency across all culinary functions.

**Innovative Events**:

- Work with Events/Food & Beverage Manager to develop menus and coordinate a variety of events such as Golf tournaments, corporate functions, weddings, Curling Bonspiels, themed dining experiences, and seasonal promotions.

**Leadership & Team Development**:

- Lead by example and manage a high-performing culinary team by fostering a culture of excellence, accountability, and continuous learning in a positive, inclusive and welcoming work environment.
- Support continuous learning and growth through coaching, training, and performance development initiatives.

**Purchasing & Inventory Management**:

- Oversee the purchasing and inventory control processes, working with suppliers to source premium ingredients locally where possible.
- Ensure optimal stock levels while balancing quality, cost efficiency, and sustainability.

**Financial Oversight**:

- Implement budget controls and waste reduction strategies, ensuring efficiency and profitability.
- Create an annual budget and work with Events/Food & Beverage Manager to ensure food, beverage and labour levels are responsibly maintained and monitored.

**Regulatory Compliance**:

- Ensure strict adherence to all food safety, sanitation, and health regulations, upholding a clean and safe kitchen environment that is compliant to public health and industry standards.

**Problem Solving**:

- Quickly and efficiently address operational challenges to sustain an exceptional dining experience.

**Qualifications**:

- Minimum 5 years’ experience in a high-end restaurant, private club, or comparable hospitality environment.
- A culinary degree or equivalent professional background.
- Proven track record in executive-level culinary management.
- Extensive knowledge of food safety regulations and industry best practices.
- Demonstrated ability to perform in a fast-paced, high-pressure environment.
- Exceptional organizational, multitasking, and problem-solving skills.
- A passion for culinary innovation and a commitment to superior Member and Guest experiences.
- Proficiency in inventory management, cost control, and budget oversight.
- Flexibility to work evenings, weekends, and holidays as required.

**Salary Details**:

- Compensation Package $75,000 to $85,000,
- Paid vacation entitlement, group benefits program and phone allowance.
- Professional development and growth opportunities.
- Golf and Curling privileges and meal allowance.