Managing Chef

Strathcona Park Lodge & Outdoor Education Centre; Campbell River; On-site; CAD 45,000 - 75,000; Full time

Job summary

An established industry player is seeking a Managing Chef to lead a passionate kitchen team dedicated to providing wholesome and sustainable meals. This role combines managerial responsibilities with hands-on cooking, emphasizing the use of local and seasonal ingredients. The ideal candidate will have a strong leadership background, excellent communication skills, and a commitment to creating an inclusive and positive work environment. Join a vibrant community where your culinary expertise can shine and make a difference in the lives of guests and staff alike.

Qualifications

• Proven leadership experience in kitchen management and team development.
• Strong understanding of food safety and dietary requirements.

Responsibilities

• Oversee kitchen operations including menu planning and food sourcing.
• Provide daily meals catering to various dietary needs.

Skills

Leadership

Menu Planning

Communication Skills

Food Safety Knowledge

Teamwork

Education

Food Safe Certification

Management Experience

Basic Computer Skills

Job description

Sharing meals is at the heart of our community. The Managing Chef makes this magic happen by leading the kitchen and dining crew in providing food that is wholesome, sustainable for the planet, and delicious. This is done with our food philosophy in mind; using whole and mostly local and seasonal foods and with consideration of various client groups – active outdoors people, children, athletes, celebration groups, foodies, people who require special diets, and staff, as well as food for backpacking, sea kayaking, or day picnicking. This role is both managerial and hands-on.

Candidate Attributes: You are passionate about leading your team in planning and preparing healthy and delicious meals using locally sourced, organic where possible, and in-season ingredients. While menu planning, you keep the environment and people’s well-being in mind. As part of the management team, you are a role model for SPL’s mission and values amongst our guests and staff. You have experience leading a team and are excited to create an inclusive and positive teamwork environment.

Responsibilities:

1. Oversee all operations of the kitchen and dining, from menu to food sourcing, inventory control, budget control, food production, presentation, and service.
2. Provide 3 daily meals that are accessible and delicious.
3. Work with the Directors on menu planning and budgeting, and with the rest of the management team regarding food for their client groups.
4. Knowledge of food sensitivities and ability to cater to a variety of diets from our nut-free kitchen.
5. Role model good food practices, mentoring and developing skills in junior staff. Manage the Kitchen and Dining staff and participate in the Management Team.
6. Organize systems for volume buffet-style food prep, food service, and food safety.
7. Ability to work with fresh raw ingredients and shift menus based on regional and seasonal availability.
8. Maintain a clean and healthy work environment including records and logs.

Qualifications:

1. Food Safe Certification
2. Management experience preferred
3. Basic computer skills
4. Excellent communication skills
5. Successful completion of a criminal record check and legal entitlement to work in Canada