Culinary Operations Manager

We are hiring for the Dunes Golf & Winter Club in Grande Prairie.

Lush fairways complemented by immaculate greens and edged with elegant spires of jack pine and spruce define The Dunes Golf & Winter Club northern Albertas premier golf course. With views of the Wapiti River valley and glimpses of natural wildlife, this 18-hole public course is as picturesque as it is challenging. Located on Resources Road, just four kilometers south of Grande Prairies city limits, The Dunes Golf & Winter Club has multiple tee boxes that offer four lengths of play gold, blue, white, and red. And, when the day is done, you can unwind further with a beverage, snack or meal in our fully-licensed club house or on one of our pleasant balconies overlooking either the 9th or 18th greens.

This is a full time, year round job opportunity with our busiest months being from May to September. Hours will vary based on events and fluctuations in peak times. The applicant will need to be very flexible and able to work for extended hours for event execution alongside regular daily service in the Masters Lounge. The Dunes Golf & Winter Club is expected to serve up to 80 different events in 2025 which include Golf Tournaments, Weddings, Meetings, Hosted Events and Holiday Functions.

As the_ Culinary Operations Manager, _you will be a leader in a cohesive team that supports each others success in a fast-paced environment. Understanding our culture and doing whatever it takes to create a positive and memorable experience for our guests is our number one priority. We are seeking motivated and talented Kitchen Manager to join and help lead our Food and Beverage team. The perfect candidate will be reliable, friendly, professional and have a desire to deliver quality food.

Summary of Responsibilities:

DIRECT REPORTS

• Kitchen Supervisors
• Line Cooks
• Dishwashers
• Event Kitchen Employees
• Any other Kitchen Employees

THE DUNES OPERATIONS AND PROCESS MANAGEMENT

• Communication
• Teamwork
• Business Planning
• Standard Implementation

STANDARD PROCEDURES

• Cost of Goods - Combined target of 35% or less
• Adhering to procedures and standards - Recipes, Portioning, Cooking, Temperature Control, Pars, Preparation
• Creation of Weekly On Course Features
• All food is properly stored and waste is communicated and accounted for

INVENTORY CONTROL

• Monthly inventory control
• Year open and year end inventory control
• Ordering of food products, chemicals, operating supplies
• Receiving orders
• Invoices entered into Inventory Software, accurate records of invoices and purchases

KITCHEN CLEANLINESS

• Ongoing daily cleanliness, kitchen equipment maintained in good condition
• Cleanliness of storage rooms, coolers and freezers, daily and monthly cleaning procedures

STAFF MANAGEMENT

• Staff recruitment, hiring, orientation
• Staff in house training, coaching and leadership of staff
• Staff scheduling
• Staff performance

DAILY OPERATIONS

• Maintaining daily restaurant and golf service - Masters, Kiosk, On Course
• Support job functions as necessary

EVENT AND TOURNAMENT EXECUTION

• Ensure excellent execution of food service to all events and tournaments
• Ensure excellent execution of food service to all off season events

Qualifications:

• Cooking experience and/or professional training
• Ability to foster a positive environment and lead a team
• Knowledge of cooking methods, ingredients, equipment, chemicals and procedures
• Leads by example in maintaining a clean, neat and presentable appearance
• Accuracy and speed when executing tasks
• Attention to cleanliness and safety
• Special event experience is an asset
• Must thrive in a multi-tasking, fast paced work environment
• Occasional lifting, pushing, pulling weight of up to 50 pounds
• Food Safe Certification
• Standard First Aid

Job Type: Full-time

Pay: From $60, ,000 per year, negotiable, based on experience

Benefits:

• Company events
• Dental care
• Discounted or free food
• Extended health care
• Flexible schedule
• On-site parking
• Paid time off
• Store discount

Flexible language requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Holidays
• Morning shift
• On call
• Overtime
• Weekends as needed

Work Location: In person

Job Types: Full-time, Permanent

Pay: $60,000.00-$80,000.00 per year

Additional pay:

• Overtime pay

Benefits:

• Company events
• Dental care
• Discounted or free food
• Extended health care
• Flexible schedule
• On-site parking
• Paid time off
• Store discount

Flexible language requirement:

• French not required

Schedule:

• Day shift
• Evening shift
• Holidays
• Morning shift
• On call
• Overtime
• Weekends as needed

Experience:

• Culinary: 3 years (required)
• Management: 3 years (required)

Language:

• English (required)

Licence/Certification:

• Food Safety Certification (required)

Work Location: In person