Head Chef

Westlinks is seeking a Head Chef to lead our kitchen and work as part of our Food and Beverage Team. We are seeking an individual with **integrity**, a positive attitude and a strong work ethic. This is an excellent opportunity for someone looking to advance their culinary arts career and work within a progressive Senior Leadership Team. The individual will be motivated by the challenge of forming a team, creating flow within a kitchen and executing the daily/event requirements of The Club. The position is full-time salary plus gratuity. The Head Chef will report directly to the General Manager.

The Club at Westlinks is a front porch golf community located near the shores of Lake Huron. The community boasts a 12 hole golf course, tennis/pickleball court, gym, kitchen, clubhouse and pavilion - all amongst its growing housing development. The Club is open year-round to the public and its guests. Westlinks is host to a variety of golf events, functions, weddings and gatherings.

**Responsibilities**:
**In Season (April - October)**
- Manage kitchen operations to successfully meet The Club’s event schedule and daily standards within a golf course setting
- Manage a small team of individuals within the kitchen - hiring, training, scheduling, motivating, accountability
- Participate in and lead a team to successfully fulfill regular golf course operating hours as well as execute large scale golf tournaments and weddings related to food (up to 200 people)
- Determine and manage profitable but fair food margins
- Responsibly manage inventory and budgets - ordering, receiving, monthly counts, storage
- Communicate regularly with accounting to meet financial obligations
- Learn to utilize our point of sale system
- Communicate regularly and positively with the Bar and Service Coordinator and the Events and Communications Coordinator to ensure efficient operations while striving to reach potential
- Maintain a clean and organized working environment and develop protocols for ensuring team collaboration for maintaining the standards
- Offer insight and ideas to aid in The Club’s event schedule and marketing tactics
- Build relationships with new and existing vendors, residents, members and the public
- Assist other departments when necessary

**Off Season (November - March)**
- Along with the responsibilities previously listed;
- Assist in the development of a budget related to the kitchen and food for the upcoming season
- Manage the upkeep of the kitchen - deep clean, capital upgrades, equipment maintenance
- Evaluate menu items for the upcoming season and adjust where necessary
- Determine, manage and execute an offseason hours of operation schedule for the kitchen
- Manage and execute an events schedule related to food offerings

**Requirements/Qualifications**
- Above all else, have **integrity**, a positive attitude, enthusiasm, and a willingness to learn and grow each day
- Effective communication skills - listening, understanding and responding
- An active person who enjoys a fast paced work environment
- High level of problem solving skills
- Value safety in the workplace for themselves and others
- Value cleanliness and organization
- Thrive working independently and collaboratively in a team-oriented environment
- Red Seal Certification is a strong asset
- Food Handling and Smart Serve (or willingness to obtain within 3 months of employment)
- 3+ years working in a fast paced kitchen setting with some operational and managerial experience
- Comfortability working alongside people of varying demographics
- Detail oriented and able to work with a high degree of accuracy and efficiency
- Previous experience in a similar environment is a strong asset, especially food and kitchen within a golf setting
- Valid G drivers licence is required
- Willingness to work a varying work schedule which includes some weekends and some holidays

**Opportunities**:
The opportunity to manage a kitchen’s potential awaits:

- Advance within your career
- Showcase your creativity, talent and ideas
- Work within a setting where, under the direction of the GM, work-life balance is valued and encouraged
- Lead a kitchen and contribute to the overall success of large scale team
- Work in an environment where positivity, integrity, enthusiasm and equal accountability is prioritized
- Work within a Leadership Team, who under the direction of the GM, promotes personal and professional growth
- A change of pace throughout The Club’s offseason
- Earn a fair wage with production incentives

**Compensation**
- Competitive compensation will be offered to an individual based on experience and motivation
- Inclusion within The Club’s gratuity program
- Health insurance
- Discounts on merchandise and food within the clubhouse
- Receive Westlinks clothing that is to be utilized as an occasional uniform
- Full golfing privileges, at the discretion of the General Manager

Pay: $45,000.00-$65,000.00 per year

**Experience**:

- Cooking: 2 years (pref