Chef de Cuisine

Job summary

The Chef de Cuisine leads daily kitchen operations, manages the culinary team, and ensures high standards of food quality and presentation. They collaborate with the Executive Chef on menu development, inventory control, and maintaining health and safety standards.

Job details

Our Chef de Cuisine is a key part of the culinary team at Island Lake Lodge, responsible for leading the kitchen and ensuring our guests enjoy consistently great food throughout their stay. This is a hands-on leadership role that combines creativity, organization, and strong kitchen management. The Chef de Cuisine works closely with the Executive Chef to bring the culinary vision to life while leading the day-to-day operation of the kitchen. They help develop menus, lead the kitchen team, maintain food quality and presentation, and make sure service runs smoothly — even when things get busy. We’re looking for an experienced chef who enjoys working with a talented team, takes pride in great food, and knows how to lead by example. Key Responsibilities: Lead and support the kitchen team during daily operations and service. Work closely with the Executive Chef on menu planning, recipe development, costing, and seasonal menu changes. Prepare and oversee the production of high-quality, creative, and well-balanced dishes. Maintain consistent food quality, presentation, portioning, and kitchen standards. Provide direction, training, and support to Sous Chefs, line cooks, prep cooks, and other kitchen staff. Help create a positive, respectful, and team-focused kitchen environment. Maintain organization, cleanliness, and efficiency throughout the kitchen. Ensure food safety, sanitation, and health standards are consistently followed. Monitor food inventory, ordering, storage, and product rotation. Ensure kitchen equipment is properly maintained and report any issues or repairs needed. Work with the front-of-house team to ensure smooth and timely service. Address guest concerns or food-related issues in a professional and positive manner. Assist with scheduling, shift planning, and other kitchen management duties as required. Step in and get your hands dirty when the kitchen gets busy — this is a hands-on role! Help create an exceptional dining experience for our guests from the first plate to the last. Qualifications Red Seal Chef certification or equivalent culinary training and experience an asset Several years of professional kitchen experience, with previous leadership or supervisory experience. Strong cooking skills and a passion for creating high-quality food. Confident leader who can provide direction, training, and support to a diverse kitchen team. Strong communication and interpersonal skills. Ability to lead by example and create a positive, respectful, and team-oriented kitchen environment. Strong attention to detail and high standards for food quality, presentation, and cleanliness. Ability to work independently, make decisions, and problem-solve when needed. FoodSafe certification is required. Why work at Island Lake? A friendly and positive team environment Competitive compensation Staff discounts on food, drinks, and merchandise Complimentary staff meals Product deals and discounts from our amazing partner's Health spending account for seasonal staff Opportunity to go Catskiing

What you’ll do

The Chef de Cuisine leads daily kitchen operations, manages the culinary team, and ensures high standards of food quality and presentation. They collaborate with the Executive Chef on menu development, inventory control, and maintaining health and safety standards.

Requirements

Candidates must have professional kitchen experience with a proven track record in leadership or supervision. A Red Seal Chef certification or equivalent culinary training and FoodSafe certification are required.

Benefits

• Staff discounts on food, drinks, and merchandise • Complimentary staff meals • Product deals and discounts • Health spending account • Catskiing opportunities

Listed skills

• Problem solving · Preferred
• Food safety · Preferred
• Communication · Preferred
• Team Collaboration · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary leadership
• Menu planning
• Recipe development
• Food safety
• Kitchen management
• Staff training
• Inventory management
• Costing
• Food quality control
• Team collaboration
• Problem-solving
• Communication
• Menu Planning
• Food Quality Assurance And Control
• Supervision
• Planning
• Kitchen Management
• Cleanliness
• Cooking
• Creativity
• Food Safety And Sanitation
• Leadership
• Interpersonal Communications
• Merchandising
• Operations
• Sanitation
• Team Oriented
• Scheduling
• Customer Complaint Resolution
• Detail Oriented

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Chef De Cuisine
• Chef
• Chefs
• Chefs and Head Cooks