Chef, Executive

Princess Cruises and Holland America Line; Dawson City; On-site; CAD 50,000 - 70,000; Full time

Job summary

A leading cruise and travel company is seeking an experienced Executive Chef to lead the culinary team in Dawson City. The role involves overseeing kitchen operations, managing staff, ensuring food quality and safety standards, and developing menus. Ideal candidates will possess culinary education and leadership experience and be ready to create memorable experiences in a beautiful setting while adhering to high standards. This seasonal position offers unique benefits, including travel opportunities.

Benefits

Free cruise after first season

Rewards for referral program

Professional growth opportunities

Qualifications

• Must be able to lift 50 lbs.
• Experience in leadership and restaurant operations is desired.
• Must pass a pre-employment background check.

Responsibilities

• Manage BOH staff and ensure company standards are exceeded.
• Train new employees on food handling and menu items.
• Supervise food production and sanitation processes.

Skills

Culinary knowledge

Leadership

Customer service

Problem-solving

Education

Culinary school completion

Food handlers Certificate

Serve-safe Manager Certificate

Job description

Chef, Executive

Department: Food and Beverage

Employment Type: Seasonal - Full Time

Location: Holland America Dawson City Inn

Description

Service Excellence. Performance. Integrity. Teamwork. Consistency. Innovation.

The Head Chef and the Sous Chef are the true dream team when it comes to leading the culinary team toward success. Oversees entire kitchen operation, accountable for labor and food cost controls, employee lifecycle, human resource needs, and scheduling. Will develop and enrich sanitation and safety protocols to align with territorial, local, and Company laws and regulations. Get ready to create once in a lifetime relationships and memories while working in the beautiful north!

RESPONSIBILITIES

• Manage all BOH staff alongside Chef. Work closely with F&B, Bar, and General Manager to ensure company policies and standards are being met and exceeded.
• Train all new employees and refresh returning staff on proper food handling and menu items.
• Supervision of food production, storage, and sanitation processes.
• Oversee record keeping, control logs, and auditing.
• Employee timecard management.
• Ensure company HESS and sanitation procedures are followed and held to the highest standard. Including internal audits.
• Follow all company recipes, and ensure all staff is prepping, preparing, and plating to standard.
• FIFO, food cost management.
• Assist as needed in menu development and creation.
• Daily presence viewing plates going out to guests and tasting of product being served.
• Pre-shift and safety meetings with direct reports and staff.
• Mentor and coach staff to ensure the highest level of the product is being served.
• Work independently with little or no supervision.
• Must be willing and able to accommodate dietary restrictions.
• Effectively and proactively communicate any safety, guest, or employee concerns with management.
• Contributing to the overall success of the venues, be it running the wheel or assisting servers and food expeditors.
• Schedule and oversee off-site needs for catering events including creating menus, food orders, staffing for service, set-up/tear-down, and transportation of items.
• Maintain high standards of cleanliness and sanitation in all work and storage spaces.
• Perform general administrative duties including; email communications with vendors and fellow Managers, generating and maintaining forms and reference documents, and attending monthly safety and general meetings.
• Generate and maintain forms in accordance with Disciplinary Action and Workplace Injuries in a prompt manner.
• Contribute effectively to a positive guest experience while maintaining a professional attitude and appearance.

REQUIREMENTS

• Must be able to lift 50 lbs./23 kg.
• This job requires a level of knowledge in food production and preparation equivalent to that which would be acquired through the completion of Culinary school.
• Experience in a leadership position(s) and restaurant operations; including management and inventory control, preferably in a hotel or member’s club environment is desired.
• Food handlers Certificate course completion is required upon hire.
• Demonstration of directly related work experience may be considered in lieu of the educational requirement.
• Must have or the ability to obtain a Serve-safe Manager Certificate.
• Must pass a pre-employment background check that could include a credit check.
• Minimum age of 18 years is required to reside in company housing, where available.
• Must be eligible to work in Canada.

KNOWLEDGE, SKILLS, & ABILITIES

• Ability to respond to customer, employee, and vendor feedback and concerns in a friendly and understanding manner.
• Ability to work in a fast-paced environment with multiple tasks and external influences.
• Ability to work independently with minimal supervision while achieving daily goals.
• Ability to maintain confidentiality with sensitive guest and employee information.
• Ability to support and comply with company policies, procedures, and guidelines including support and comply with company health and safety standards.
• Exceptional teamwork skills are required.
• Ability to stand/walk/work on feet for a minimum of 8 hours per day.

BENEFITS

• Travel - FREE CRUISE AFTER YOUR FIRST SEASON!
• Reward for Referral Program
• Experience – Of a lifetime!
• Rewards & Incentives
• Community Service
• Employee Activities
• Professional Growth

HAP Alaska Yukon is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability or protected veteran status.