Chef de Cuisine

To consistently provide quality and production for all food items for daily banquet & a la carte services in an organized and efficient manner. Reporting to the Executive Chef, the Chef de Cuisine is the direct supervisor in the kitchen and actively participates in the creative and innovative processes of expanding the culture of the culinary team of 15 to 20 persons.
- Must be obsessed with food and have a keen interest in the culinary arts
- Maintain understanding and knowledge of current trends and practices within the profession
- Red Seal certification and 5 years’ experience as Sous Chef in a similar property
- Culinary training in a recognized school or apprenticeship program
- Ability to confidently interact and consult with guests on a daily basis
- Excellent interpersonal and communication skills in leadership and team problem solving
- Possess necessary skills and creativity to enhance food quality and presentation standards within a consistency-based framework
- Ability to train others within the defined standards using established and accepted culinary techniques
- Must display attention to detail and strong organizational skills
- Ability to deal with several operative outlets and catering venues simultaneously - Fox Harb’r operates three kitchen facilities on property
- Ensure workplace and food safety requirements are consistently met
- Inventory management, portion control, and waste minimization

**REQUIREMENTS**:

- Gratuities
- Travel Fuel Allowance
- Discounts at the Resort's Dining Areas; The Cape Cliff and Willard
- Discounts on Accommodations, Golf and Spa services & products
- Friends and Family Rates for overnight accommodations
- Complimentary use of the Junior Olympic Pool, Mineral Pool and Fitness Room
- Team Member rates for Golf, Sport Shooting, Kayaking, Trail Rides etc.
- Team Member Activities and Department Incentives
- Team Member Education Funding and Bursary Program
- Team Member housing availability