Executive Chef - Grandview Golf Club

ClubLink; Huntsville; On-site; CAD 50,000 - 80,000; Full time

Job summary

An established industry player is seeking a talented Executive Chef to lead the culinary team at a vibrant dining venue. This full-time, permanent position offers the opportunity to showcase your creativity and culinary skills while managing a dynamic kitchen environment. You'll be responsible for overseeing food operations, training staff, and ensuring the highest quality of cuisine is delivered to guests. If you have a passion for innovative cooking and a commitment to excellence, this role could be your next career milestone.

Qualifications

• 4+ years of experience as a chef in a fast-paced environment.
• Post-secondary culinary training and apprenticeship certification.

Responsibilities

• Manage kitchen operations and staff training.
• Prepare a variety of cuisines for dining outlets and banquets.
• Ensure compliance with health and safety regulations.

Skills

Culinary Skills

Time Management

Cost Control

Customer Relations

Problem Solving

Education

Post-secondary Culinary Training

Red Seal Certification

Tools

MS Office

Job description

Grandview Golf Club is Hiring!

Scope of the position:

The Executive Chef is responsible for the overall management and day-to-day running of the Kitchen Back of House operations, as well as the consistent preparation of innovative and creative cuisine of the highest quality in a fast-paced, high-volume casual fine dining restaurant and patio bar.

The Executive Chef manages hiring, training of the kitchen team, ordering F&B supplies, following purchasing guidelines, and food preparation for service. They also oversee financial and departmental goals in collaboration with the club’s F&B leadership team. This is a full-time, permanent, year-round position.

Requirements:

• Prepare and cook a variety of cuisines for all daily menu dining outlets and banquets, using skill, creativity, and cost-effective methods.
• Supervise, manage, and oversee all food operations.
• Maintain a hands-on approach to cooking during busy service times, and train and develop kitchen staff daily.
• Interview, hire, and train all kitchen team members on departmental policies and procedures.
• Train kitchen staff on safety, safe food handling, and sanitation practices.
• Manage kitchen teams across multiple food outlet areas.
• Achieve financial targets through purchasing, inventory, and cost control of food and labor.
• Collaborate with the Director of Operations and F&B Manager to develop successful Food & Beverage/Hospitality operations.
• Comply with all health and safety regulations, fostering a safe workplace environment.

Qualifications:

• Post-secondary culinary training and completion of an apprenticeship with certification.
• Minimum of 4 years of experience as a chef.
• Excellent knowledge of current culinary trends.
• Strong time management and organizational skills.
• Self-motivated, innovative problem solver.
• Excellent customer relations skills.
• Strong cost control skills.
• Knowledge of health & safety and sanitation standards.
• Experience with scheduling.
• Strong commitment to quality and creativity.
• Ability to evaluate alternatives quickly and decide on a plan of action.
• Basic computer skills, including MS Office, reports, and spreadsheets.
• Red Seal Certification preferred.

ClubLink is an equal opportunity employer committed to an inclusive workplace. Please contact [e-mail] if workplace accommodations are needed during the selection process. Thank you for your interest in ClubLink.