Chef de Cuisine

Island Lake Lodge; Fernie; On-site; CAD 70,000 - 110,000; Full time

Benefits offered by this job

Friendly team

Competitive compensation

Staff discounts on food, drinks andMer

Complimentary staff meals

Partner deals

Health spending account

Catskiing opportunity

Job summary

Island Lake Lodge is seeking a Chef de Cuisine to lead a talented culinary team and deliver consistently excellent dining experiences during guests' stays.

The role involves hands-on kitchen leadership, menu development with the Executive Chef, and maintaining top food quality, presentation, and safety standards in a busy resort environment.

Qualifications

• Red Seal Chef certification or equivalent culinary training.
• Leadership experience in professional kitchens.
• FoodSafe certification required.
• Strong cooking skills and high standards for quality and cleanliness.
• Excellent communication and teamwork.

Responsibilities

• Lead and support the kitchen team during daily operations and service.
• Plan menus with the Executive Chef, costing, and seasonal changes.
• Prepare and oversee the production of high-quality, creative dishes.
• Maintain consistent food quality, presentation, portioning, and kitchen standards.
• Provide direction, training, and support to Sous Chefs and line cooks.
• Ensure food safety, sanitation, and health standards are consistently followed.
• Collaborate with front-of-house to ensure smooth service.
• Step in and get hands dirty during busy periods.

Skills

Leadership

Communication

Attention to detail

Decision making

Independent work

Team motivation

Education

Red Seal Chef certification or equivalent culinary training

FoodSafe certification

Job description

Job description

Our Chef de Cuisine is a key part of the culinary team at Island Lake Lodge, responsible for leading the kitchen and ensuring our guests enjoy consistently great food throughout their stay. This is a hands-on leadership role that combines creativity, organization, and strong kitchen management.

The Chef de Cuisine works closely with the Executive Chef to bring the culinary vision to life while leading the day-to-day operation of the kitchen. They help develop menus, lead the kitchen team, maintain food quality and presentation, and make sure service runs smoothly — even when things get busy. We’re looking for an experienced chef who enjoys working with a talented team, takes pride in great food, and knows how to lead by example.

Key Responsibilities:

• Lead and support the kitchen team during daily operations and service.
• Work closely with the Executive Chef on menu planning, recipe development, costing, and seasonal menu changes.
• Prepare and oversee the production of high-quality, creative, and well-balanced dishes.
• Maintain consistent food quality, presentation, portioning, and kitchen standards.
• Provide direction, training, and support to Sous Chefs, line cooks, prep cooks, and other kitchen staff.
• Help create a positive, respectful, and team-focused kitchen environment.
• Maintain organization, cleanliness, and efficiency throughout the kitchen.
• Ensure food safety, sanitation, and health standards are consistently followed.
• Monitor food inventory, ordering, storage, and product rotation.
• Ensure kitchen equipment is properly maintained and report any issues or repairs needed.
• Work with the front-of-house team to ensure smooth and timely service.
• Address guest concerns or food-related issues in a professional and positive manner.
• Assist with scheduling, shift planning, and other kitchen management duties as required.
• Step in and get your hands dirty when the kitchen gets busy — this is a hands‑on role!
• Help create an exceptional dining experience for our guests from the first plate to the last.

Qualifications

• Red Seal Chef certification or equivalent culinary training and experience an asset
• Several years of professional kitchen experience, with previous leadership or supervisory experience.
• Strong cooking skills and a passion for creating high-quality food.
• Confident leader who can provide direction, training, and support to a diverse kitchen team.
• Strong communication and interpersonal skills.
• Ability to lead by example and create a positive, respectful, and team-oriented kitchen environment.
• Strong attention to detail and high standards for food quality, presentation, and cleanliness.
• Ability to work independently, make decisions, and problem-solve when needed.
• FoodSafe certification is required.

Why work at Island Lake?

• A friendly and positive team environment
• Competitive compensation
• Staff discounts on food, drinks, and merchandise
• Complimentary staff meals
• Product deals and discounts from our amazing partner's
• Health spending account for seasonal staff
• Opportunity to go Catskiing