executive chef

The Crossing at Ghost River; Town of Cochrane; On-site; CAD 70,000 - 90,000; Full time

Benefits offered by this job

Dental plan

Disability benefits

Health care plan

Bonus

Gratuities

Job summary

The Crossing at Ghost River in Alberta is seeking an experienced kitchen manager to oversee daily operations in a fast-paced environment. You will lead chefs and cooks, plan menus, manage costs, and ensure high quality across all prepared dishes.

Responsibilities include staffing, training, event catering, and coordinating with other departments to deliver exceptional guest experiences. A culinary diploma and 5+ years in kitchens are required.

Qualifications

• Minimum 5 years of kitchen management experience.
• Proven ability to lead a team in a fast-paced environment.
• Strong menu planning and cost control skills.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Supervise specialists chefs, cooks and kitchen staff.
• Create new recipes and instruct cooks in preparation and presentation.
• Prepare dishes for events and ensure quality standards.
• Recruit, train and schedule staff; coordinate kitchen operations and with other departments.
• Plan, organize, direct, and evaluate daily operations; determine portions and costs.

Skills

Leadership

Attention to detail

Team player

Organized

Education

Culinary diploma (1–2 years)

Job description

Overview

Languages

• English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience

• 5 years or more
• On site
• Work must be completed at the physical location. There is no option to work remotely.
• Work setting
• Hotel, motel, resort

Responsibilities

• Estimate amount and costs of supplies and food items
• Maintain records of food costs, consumption, sales and inventory
• 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
• 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
• Schedule staff
• Manage kitchen operations
• Co-ordinate work activities with other departments
• Plan, organize, direct, control and evaluate daily operations
• Determine the size of food portions and costs

Credentials

• Cook Red Seal Certificate

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Attention to detail
• Standing for extended periods

Personal suitability

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

Benefits

Health benefits

• Dental plan
• Disability benefits
• Health care plan

Financial benefits

• Bonus
• Gratuities

Other Benefits

• Other benefits

Employment groups

This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups:

Support for newcomers and refugees

• Supports social and labour market integration of newcomers and/or refugees (for example: facilitating access to community resources, language training, skills training, etc.)
• Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees

Support for youths

• Provides awareness training to employees to create a welcoming work environment for youth

Support for Indigenous people

• Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers