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Form of work
SalaryShuswap Lake Golf Course
Location: Blind Bay, BC Canada
Department: Hospitality
Reports To: General Manager
Classification: Full-Time
Summary:
The Executive Chef will be responsible for the supervision of all kitchen staff, and the
food preparation and cooking activities of the golf course. The Executive Chef will be
required to conduct ongoing research of trends in the food industry, to ensure the
creative and effective planning and writing of menus. Other responsibilities will include
budgeting and financial planning, recruitment and hiring of staff, providing instruction
and training to staff and chefs, and participating in business development.
Ensure that all menus are constantly updated, paying special attention to
seasonal availability.
- Ensure that all menus are calculated correctly to obtain maximum gross profit.
- Ensure that all staff are constantly trained to effect good portion control and
- Hold regular meetings with the Hospitality Manager to ensure that any special
- Hold regular meetings with the kitchen staff to ensure smooth running of all
- Ensure that all areas satisfy the most stringent hygiene requirements and that
- Ensure that all staff are correctly dressed to satisfy statutory requirements as well
- Ensure that all stocks are ordered to the correct quantities, quality and price.
- Ensure that all stocks are being kept securely and under the correct conditions
- Regularly hold maintenance checks with the General Manager to ensure that no
- Ensure that all statutory notices are posted at all relevant points and that such
- Ensure that attendance registers are kept daily and that any absenteeism is
- Ensure that all staff under your control are fully informed in respect of disciplinary
- Ensure that all documents are sent to the appropriate accounts department
- Constantly update your knowledge and skills for the good of the establishment
- Conduct regular stock checks/stock takes.
- Ensure that expenses are within budgeted limits.
- Plan and develop menus using descriptive text to encourage sales
- Industry trend analysis
- Ensure food meets quality standards
- Ensure that all information which is required to compile meaningful budgets is
3-5 years experience as a Head Chef
- FoodSafe Certification or Provincial equivalent
- Standard First Aid & CPR
- SmartServe Certificate
- Menu and service design experience designation or Culinary Arts Diploma is
- 5-10 years of experience in the food service industry
- Knowledge of FOODSAFE, workplace hazardous materials and first aid
- Must have proven experience as a Chef, Cook, Catering Manager or equivalent
- Human resource management skills are required
- Financial management skills such as basic accounting and budget calculations
- Experience in all aspects of customer service and people management
- Demonstrated ability to lead and direct a team
- Strong working knowledge of hospitality industry principles, methods, practices,
- Ability to supervise employees, including organizing, prioritizing, and scheduling
- Ability to examine and re-engineer food and beverage operations, form new
- Ability to analyze and interpret the needs of clients and offer the appropriate
- Exceptional conflict resolution, negotiation, and objection handling skills
- Able to respond quickly in a dynamic and changing environment
- Highly flexible, with solid interpersonal skills that allow one to work effectively in a
- Good training, coaching, and mentoring skills are essential
- Able to build and maintain lasting relationships with corporate departments, key
- Knowledge of cost analysis, fiscal management, and budgeting techniques
- Able to effectively communicate both verbally and in writing
- Ability to coordinate and organize meetings, exhibits, and other events
- High level of proficiency with various software packages
Quality Orientation
- Time Management
- Creative and Innovative Thinking
- Development and Continual Learning
- Problem Solving
- Accountability and Dependability
- Research and Analysis
- Decision making and Judgement
- Operating Equipment
- Providing Consultation
- Ethics and Integrity
- Planning and Organizing
- Mathematical Reasoning
- Enforcing Laws, Rules and Regulations
- Mediating and Negotiating
- Coaching and Mentoring
- Communication
- Team Work
Working Conditions:
- Some travel may be required
- Ability to attend and conduct presentations
- Ability to lift 50 lbs required
- Manual dexterity required to use desktop computer and peripherals
- Overtime as required
To Apply:
Please submit your resume and cover letter to Carmen at
info.shuswaplake@golfnorth.ca. Please write “Shuswap Lake Golf Course - Executive
Chef” in the subject line.
Job Posting
Shuswap Lake Golf Course is seeking an energetic and creative individual to oversee
our culinary and BOH team for our facility. Creation of menus using effective costing
measures, mentoring of staff and creating a day to day or event dining experience for
our guests will be the main focus of this position.
Shuswap Lake Golf Course is part of the GolfNorth Properties family of courses offering
competitive wage packages, an incredible work environment, and career advancement
opportunities.
