Lodge Chef

Baldface Lodge; Kootenay Landing; On-site; CAD 60,000 - 79,000; Full time

Job summary

Baldface Lodge is seeking an experienced Chef to lead our kitchen team and craft an exceptional culinary experience for guests in the mountains.

You will manage daily operations, menu planning, and maintain top food quality while upholding health guidelines. This role balances professionalism with a fun, collaborative kitchen culture and involves working opposite shifts to the Executive Chef.

Qualifications

• Experience leading a kitchen team.
• Ability to maintain high standards while fostering a fun work environment.
• Strong communication and collaboration.

Responsibilities

• Oversee daily operations in the kitchen including preparation of all food to be served to guests and staff.
• Oversee meal planning and prepare alternative meals for guests with special dietary requests.
• Ensure that the quality of food served is of the highest standards and is prepared within sanitary and safety guidelines stipulated by Interior Health guidelines.
• Assist the Sous chef with planning for the execution of the apres appetizer.
• Responsible for placing food orders and keeping inventory of stock in the executive chef's absence.
• Ensure kitchen equipment is in operational order, if equipment fails, promptly address the issue and contact the Lodge Manager to assist with any maintenance or repairs.
• Coach and assist kitchen staff in the execution of their tasks when needed.

Job description

Baldface Lodge is looking for an experienced Chef to lead our kitchen team and create an exceptional culinary experience for guests coming to the mountains to ride, relax, and eat really, really well.

This is a role for a chef who knows that a great service starts long before the guests take their first bite. This means tried and true menus, smart ordering, solid prep, clear communication, and a team that knows exactly what they're doing.

We're looking for someone who can hold high standards without taking themselves too seriously. You're a chef who creates a kitchen culture that is professional, organized, collaborative, and genuinely fun to work in. Working opposite shifts to the Executive Chef, you will work together to bring out the best in the team and run the high quality program guests have come to love and look forward to.

The Chefs manage their team with skill and the food with style, still finding time to get out the back door for a hike to the ridge or a grind on the rail located right outside that kitchen door.

Responsibility Overview

• Oversee daily operations in the kitchen including preparation of all food to be served to guests and staff.
• Oversee meal planning and prepare alternative meals for guests with special dietary requests.
• Ensure that the quality of food served is of the highest standards and is prepared within sanitary and safety guidelines stipulated by Interior Health guidelines.
• Assist the Sous chef with planning for the execution of the apres appetizer.
• Responsible for placing food orders and keeping inventory of stock in the executive chef's absence.
• Ensure kitchen equipment is in operational order, if equipment fails, promptly address the issue and contact the Lodge Manager to assist with any maintenance or repairs.
• Coach and assist kitchen staff in the execution of their tasks when needed.

The starting rate for this position is $375 per day. Your actual day rate will be determined by your level of related experience with the skillset required for this job and your seniority. After your initial interview, we'll be able to tell you exactly what your rate will be.