The role of the Great Hall & Catering Chef is to oversee ALL culinary operations for this outlet and associated services and accountabilities. During the winter months the Great Hall Day Lodge is our main Day lodge area that does fast serviced food at an incredibly high volume. During the summer your role for as catering chef supervises and executes all events, weddings, and functions at our resort. This position is a hands-on role with most of your time spent cooking on the line and prepping alongside your team.

Essential functions include but are not limited to the following:

• Ensure impeccable food quality within your area as well as any other areas you assist in.
• On-going reviewing of competitor’s pricing and menu selections.
• Adhere to an annual planning calendar for ordering, menu revisions, training and budgeting.

Employee Deliverables:

• Assist with various Human Resource functions such as development, administration, terminating, discipline, and culture for all staff.
• Engage employees, encourage their ideas and act on them. Stimulate and develop positive morale and team spirit that will lead to high productivity

Assist with the creation and delivery of Standard Operating Procedures such as the following:

• Exceeding Health & Safety regulations as required by the Interior Health Board.
• Schedules written within the labor budget guidelines while maintaining adequate coverage.
• Create food instruction manuals, in conjunction with the Health & Safety Plan, ensuring all staff creates dishes with the same consistency.
• Develop a system around securing all products storage areas to prevent theft.
• Oversee ALL inventory systems for the culinary side of our operation.
• Ensure property, facilities and equipment remains in good repair and appearance.
• Maintain clean and orderly kitchen areas to promote clean work and preventative maintenance.
• Act like an owner – treat the operation as if it were your own!

Physical Ability, Experience Requirements & Special Skills:

• Able to be on feet throughout a ten-hour day.
• Minimum of (2) years of culinary experience in a high volume cafeteria and catering operations.
• Strong verbal, written, analytical, and interpersonal skills with acute attention to detail.
• Strong computer literacy especially with Microsoft Word, Excel and Outlook.
• Red Seal Certification or industry equivalent.
• Strategic decision maker with the ability to adjust to major changes in tasks or work environment.
• Knowledge of wine and related spirits an asset as well as experience with F&B POS systems.
• Food safe certification is essential.