Chef

Lake on the Mountain Resort

Glenora

On-site

CAD 60,000 - 80,000

Full time

2 days ago

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Benefits offered by this job

Bonus

Free parking available

On-site amenities

Parking available

Job summary

Lake on the Mountain Resort is seeking an experienced Chef to lead kitchen operations on-site in a rural setting. The role involves supervising chefs and cooks, planning menus, and ensuring high-quality meals for banquets and events.

You will train staff, introduce new techniques, and manage food preparation across multiple outlets. Applicants should have 3–5 years of relevant experience, English language proficiency, and a Safe Food Handling certificate.

Qualifications

Minimum 3 years to <5 years kitchen leadership/culinary experience.
Experience in cost control and menu planning is a plus.
Strong multitasking in a high-volume, fast-paced kitchen.

Responsibilities

Estimate amount and costs of supplies and food items.
Estimate labour costs.
Maintain records of food costs, consumption, sales and inventory.
Analyze operating costs and other data.
Demonstrate new cooking techniques and equipment to staff.
Supervise activities of chefs, cooks and kitchen staff.
Create new recipes.
Instruct staff in preparation, cooking and presentation of food.
Prepare and cook complete meals for events such as banquets.
Plan and direct food preparation and cooking activities for several restaurants.
Plan menus and ensure food meets quality standards.

Skills

Leadership

Team player

Excellent communication

Attention to detail

Organized

Reliability

Education

Secondary school diploma

Job description

OVERVIEW

LANGUAGES

English

EDUCATION

Secondary (high) school graduation certificate

EXPERIENCE

3 years to less than 5 years

ON SITE

Work must be completed at the physical location. There is no option to work remotely.

WORK SETTING

Restaurant
Rural area

RANKS OF CHEFS

Chef

RESPONSIBILITIES

TASKS

Estimate amount and costs of supplies and food items
Estimate labour costs
Maintain records of food costs, consumption, sales and inventory
Analyze operating costs and other data
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals