Head Staff Cook

Providence; Campbell River; On-site; CAD 45,000 - 60,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Head Staff Cook to manage kitchen operations at a luxury resort. The role involves preparing meals, supervising staff, and maintaining kitchen standards. The ideal candidate will have culinary qualifications and supervisory experience, thriving in a dynamic environment. Benefits include competitive salary, accommodation, and access to resort amenities.

Benefits

Competitive salary

Complimentary private lodging

Complimentary meals

Complimentary water taxi transportation

Staff fitness facility

25% discount on spa treatments

Employee Discount Privilege

Qualifications

• Three years of cooking experience; experience in a live-in resort is preferred.
• One year of supervisory experience required.

Responsibilities

• Prepare and cook 70-90 staff meals a day during operational season.
• Manage a team of 3 other staff.
• Complete daily administrative duties.

Skills

English

First Aid

Education

Culinary Arts Levels 1, 2 or 3

Current Food Safe Certificate

Job description

Company Description

Sonora Resort is a luxury all-inclusive Relais & Chateaux Resort located in the unspoiled wilderness of British Columbia between Vancouver Island and the mainland of BC. Our clientele come from around the world to experience our remote wilderness setting, excellent cuisine, luxurious accommodations, the Island Currents Spa, and a variety of exciting adventure tours.

Working at Sonora Resort, a Relais & Chateaux property, means you are part of a team of passionate professionals focused on working together to deliver an exceptional hospitality experience. Advance your career and grow professionally under the Relais & Chateaux brand alongside a dedicated management team and dynamic seasonal staff. The Sonora lifestyle is unique and exciting, well-suited to those who are passionate about customer service, hospitality and working in an environment where every day presents new challenges and opportunities for growth.

Job Description

The Head staff cook is responsible for preparing and cooking 70-90 staff meals a day during the operational season while managing a team of 3 other staff. Keeping an organized, clean and well-functioning kitchen. As well as completing a selection of administrative duties.

During the non-operational season the Head Staff Cook is responsible for preparing 10-30 staff meals a day working independently. Keeping an organized, clean and well-functioning kitchen. As well as completing a selection of administrative duties.

Job Duties

• Set expectations and hold the team accountable for demonstrating desired service behaviors in accordance with Relais and Chateaux expectations.
• Receive, clean and store all products that arrive from the dock as per the chef’s standards.
• Ensure all daily and weekly cleaning tasks are completed and up to standards.
• Responsible for maintaining their workstations to the chef’s standards.
• Preparing scratch made lunches and dinners daily including vegetarian options and special dietary needs.
• Provide snacks and sandwich bar for staff to eat in between mealtimes.
• Assist the Executive Chef with scheduling of the team, ordering and receiving product.
• Assist in the cleaning/scrubbing of the entire kitchen at the end of the day’s services.
• Ensure effective working relationships and clear communication is maintained with all colleagues and departments.
• Complete a selection of daily administrative duties.

Qualifications

• Applicant must be legally eligible to work in Canada.
• Must be fluent in English, second language an asset.
• First Aid certificates are an asset.
• Current Food Safe Certificate
• Culinary Arts Levels 1,2 or 3
• Red seal is considered an asset
• Three years of cooking experience; experience in a live-in resort is preferred.
• One year of supervisory experience required

Additional Information

Benefits:

• Competitive salary, with opportunities for overtime,and a sharing in the staff tip pool.
• Accommodation: Complimentary private lodging at Sonora Resort during our operational season. Staff are required to leave the island on their scheduled non-working days and are responsible for securing accommodation and further transportation thereafter.
• Meals: complimentary meals, snacks, and non-alcoholic beverages from our staff kitchen during operational season.
• Transportation: Complimentary water taxi transportation from Campbell River to/from the resort guaranteed for scheduled work shifts.
• Staff amenities: Staff fitness facility, staff lounge area and hot tub access. Complimentary wifi, cable TV, mini fridge, and internet calling in each staff room.
• Opportunities to enjoy marine activities when available, as well as access to many outdoor activities including hiking trails, trout pond fishing, and Florence Lake at the resort during leisure time. Staff and Management social events are planned throughout the year.
• Spa: 25% discount on spa retail products and 30% on spa treatments
• Gift Shop: 25% discount on gift shop items
• Employee Discount Privilege: Special room rate for your immediate family members at Sonora Resort.