Culinary Director: Menu Innovation & Kitchen Leadership

Ski Louise; Lake Louise; On-site; CAD 61,000 - 74,000; Full time

Benefits offered by this job

Lift pass

Discounts on food & beverages

Free group lessons

Employee transport from Lake Louise

Extended health care

RRSP matching

Subsidized staff accommodation

Staff events

Job summary

Lake Louise Ski Resort in Lake Louise, Alberta, is seeking a Chef de Cuisine to lead our culinary program, redefining guest experiences while maximizing profitability.

Working with the Executive Chef, you will design seasonal menus, manage a large kitchen team, oversee payroll and budgets, and uphold safety and quality standards. A strong background in high-volume or fine dining is preferred, with Japanese cuisine experience valued.

Qualifications

• Red seal or equivalent professional designation required
• Minimum 5 years of professional culinary leadership experience
• Experience with Japanese cuisine is highly desirable
• Extensive knowledge of food handling and sanitation standards
• HACCP and food safety certified
• Demonstrated ability to teach, coach, and manage a team of 25+ Kitchen staff
• Demonstrated experience in fine dining, Japanese cuisine or high volume establishments highly regarded
• Demonstrated creativity in menu development and concept required
• A Police Background Check from your home country or province will be required upon commencement of employment

Responsibilities

• Assist in the management of day-to-day operations in numerous restaurants and catering facilities
• Accomplish positive staff results by communicating job expectations; planning, monitoring, and appraising job results; coaching employees; enforcing policies, developing and coordinating procedures, and productivity standards
• Assist the Executive Chef in accomplishing financial objectives and strategic goals by forecasting requirements; analyzing variances; initiating corrective actions
• Drive the culinary program at Whitehorn Bistro through innovation and strong culinary background
• Assist with the processing of Bi-weekly payroll and contribute to the preparation of the annual budgets and strategic plans to achieve goals
• Create and develop innovative new concepts, menus and promotions
• Ensure a high standard of consistency and quality products and services while adhering to targets
• Assist with the recruitment and selection process of all levels of culinary staff
• Provide a “hands on” approach in the leadership of the culinary team in Whitehorn Bistro
• Create seasonal menus Following our “taste of place concepts”
• Assist with menu costing and developing and updating departmental guidelines and procedures
• Aid the Executive Chef in ordering and inventory of food products, ensuring to both eliminate outages or shorts and participate in any opportunities to minimize inventory levels, minimizing capital while ensuring guests' expectations are exceeded
• Encourage new concepts to be brought forth, and demonstrate a positive attitude to motivate and encourage good team morale
• Uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Ensure maintenance requests, incident reports and incident investigations are submitted and followed up with
• Prepare weekly staff schedules, assign activities, and monitor staffing levels in conjunction with determined budgets
• Meet with the Executive Chef on a daily and required basis as the Executive Chef determines necessary to discuss any operational aspects of the kitchen
• Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the LLSA's standards and delegate these tasks

Job description

Lake Louise Ski Resort in Lake Louise, Alberta, is seeking a Chef de Cuisine to lead our culinary program, redefining guest experiences while maximizing profitability.

Working with the Executive Chef, you will design seasonal menus, manage a large kitchen team, oversee payroll and budgets, and uphold safety and quality standards. A strong background in high-volume or fine dining is preferred, with Japanese cuisine experience valued.