Chef

Invermere Inn/Copper Point Resort; Invermere; On-site; CAD 50,000 - 70,000; Full time

Benefits offered by this job

On-site housing options

Dental plan

Health care plan

Vision care benefits

Group insurance benefits

Other benefits

Job summary

Invermere Inn/Copper Point Resort in British Columbia seeks a kitchen leader to supervise cooks, plan menus, and ensure high-quality meals for daily service and events.

The role requires 3–5 years of supervisory kitchen experience, a Secondary school certificate, and a Safe Food Handling certificate. On-site work only in a fast-paced environment with housing options available.

Qualifications

• Secondary education completed as a minimum requirement.
• 3 years to less than 5 years of experience in kitchen leadership.
• Safe Food Handling certificate.

Responsibilities

• Estimate amount and costs of supplies and food items.
• Estimate labour costs and manage kitchen budgets.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Lead and train cooks; supervise kitchen staff and events.
• Plan menus and ensure quality standards for meals.
• Prepare dishes for events and accommodate dietary needs.
• Recruit and hire kitchen staff; arrange equipment purchases.

Skills

Leadership

Staff supervision

Cost estimation

Training & development

Attention to detail

Education

Secondary (high) school graduation certificate

Job description

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.

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
• 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
• Arrange for equipment purchases and repairs
• Plan menus and ensure food meets quality standards
• Prepare dishes for customers with food allergies or intolerances
• Recruit and hire staff
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

CREDENTIALS

CERTIFICATES, LICENCES, MEMBERSHIPS, AND COURSES

• Safe Food Handling certificate

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Handling heavy loads
• Attention to detail
• Combination of sitting, standing, walking
• Standing for extended periods

WEIGHT HANDLING

• Up to 23 kg (50 lbs)

PERSONAL SUITABILITY

• Leadership
• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

BENEFITS

HEALTH BENEFITS

• Dental plan
• Health care plan
• Vision care benefits

FINANCIAL BENEFITS

• Group insurance benefits

OTHER BENEFITS

• On-site housing options
• Other benefits