Head Chef

Alterra•Area K (The Arrow Lakes), BC

7d•CA$62,000 - CA$68,000•Onsite

About The Position

The Head Chef is responsible for supervising the culinary team and delivering high-quality meals for both the Tavern and Heli-Ski operation. You will also oversee creative menu design, food preparation and quality control for all meals. The ideal candidate will have Red Seal Chef Certification, or equivalent, with experience managing a kitchen team. A passion for creative and high-end casual dining entrees for our evening menu. The ideal candidate will have a keen interest in collaborating with members of management to ensure the overall success of the business. Along with a year-round hotel, pub, and dining room, The Lodge at Arrow Lakes is also host to the CMH Kootenay Heli-Skiing operation during winter months.

Requirements

Culinary diploma or certificate.
Red Seal Chef.
Food Safe Certification.
3-5 years of Culinary Management experience with varied exposure.
2+ years’ experience in menu planning and execution.
Able to openly receive and act on feedback.
Takes initiative and demonstrates the ability to make quick, informed decisions.
Uses industry and company expertise to advance CMH’s goals and values while enhancing the guest experience.
Is inclusive of differences in people and perspectives to best serve employees and guests.
A passion for customer service excellence and providing a high-end guest experience.
Demonstrates integrity, discretion, and problem solving.
Has demonstrated attention-to-detail, with accurate data-entry skills and abilities.
Able to communicate in an effective and timely manner over the phone, in-person, and in written communication.
Positive and collaborative working style with an ability to build meaningful relationships with key internal and external stakeholders.
Proven ability to maintain confidentiality and professional working relationships with peers.
Technical proficiency in Microsoft Office, as well as an ability to learn other relevant software platforms.
Able to prioritize tasks in a complex and fast-paced environment with seasonal workload fluctuations and changing priorities.
Confidence to interact with all levels of the company in a hub-and-spoke model in which many individuals are remote.
Trustworthy, goal-oriented, respectful, and self-directed in completing the core functions of the role.
Sees projects through to completion including follow-up on any identified issues.
Strong sense of work ethic and accountability, with an ability to function well in a team environment and focus on team success.
Effectively prioritize tasks, responsibilities, and goals; use goals to guide actions and create detailed action plans.
Able to lift, carry, or otherwise move and position up to 50 pounds regularly.
Manual dexterity to operate a computer and other common office equipment on a daily basis.

Nice To Haves

Background in luxury hospitality or fine dining, preferred.

Responsibilities

Manage day-to-day operations of the kitchen staff including hiring, training, evaluating and scheduling.
Oversee all stages of food handling to ensure quality and cleanliness.
Plan and facilitate meetings to coordinate menus with members of the culinary team.
Enforce policies and procedures, OH standards, and safe food handling practices.
Complete food orders, inventory controls and food rotations.
Manage food inventories and food costing on menu items.
Plan creative, seasonal menus that make use of fresh, local ingredients, and conduct menu costing.
Respond to guest requests and food restrictions in an attentive and accommodating manner.
Maintain a professional manner, appearance, and work area.
Work cooperatively and professionally with front-of-house staff to provide exceptional guest experiences.
Willingness to assist other members of the lodge team as needed.
Help support implementation of CMH health and safety initiatives.
Help support implementation of CMH sustainability initiatives.
Train, participate in and provide support, as required, during emergency response situations.
Support guests and employees in the field program during area visits, as needed.