Chef

Main Purpose of the Job:

The Chef is responsible for managing kitchen operations and ensuring the consistent preparation of high-quality food. This position oversees kitchen staff, assists with menu preparation, maintains food safety standards, controls inventory, and ensures efficient back-of-house operations. The Chef is also in charge of cleaning and maintaining the accommodation when there are minimal guests, ensuring that all kitchen and living areas are tidy and hygienic.

Duties and Responsibilities:

• Supervise and coordinate the activities of kitchen staff
• Ensure food is prepared and presented according to company standards
• Maintain high standards of food quality, taste, and presentation
• Monitor portion control and minimize food waste
• Assist with menu planning, recipe development, and cost control
• Ensure compliance with food safety, sanitation, and health regulations
• Train and mentor kitchen staff and new employees
• Manage inventory levels and assist with ordering supplies
• Receive and inspect deliveries to ensure quality and accuracy
• Maintain cleanliness and organization of accommodation, kitchen and storage areas
• Monitor kitchen equipment and report maintenance needs
• Coordinate with front-of-house staff to ensure smooth service
• Ensure adherence to company policies, procedures, and safety standards
• Clean and maintain accommodation facilities when there are minimal guests
• Perform other duties as assigned by the CEO / General Manager

Qualifications:

• Previous experience as a Line Cook or Chef in a commercial kitchen

• Culinary diploma or relevant certification preferred

• Valid Food Safe Certification

• Strong knowledge of food safety regulations, sanitation standards, and safe food handling practices

• Leadership and team supervision skills

• Ability to work in a fast-paced environment

• Strong organizational and time-management skills

• Knowledge of inventory control and food costing

• Excellent communication and teamwork skills

• Flexibility to work evenings, weekends, and holidays as required

Working Conditions:

• Primary work location is Klemtu, British Columbia.
• The standard work schedule consists of ten (10) to twelve (12) hour shifts on a rotational basis of fourteen (14) days on and fourteen (14) days off.
• Work hours may vary depending on operational requirements and may include evenings, weekends, and holidays.
• The role involves exposure to hot surfaces, sharp tools, and kitchen equipment. The Chef must be able to manage multiple tasks efficiently and maintain composure during busy service periods.
• Bunkhouse accommodation is provided during scheduled work periods, and travel expenses are covered by the Employer.
• Employee benefits become available following the successful completion of a ninety (90) day probationary period.

Job Type: Full-time

Pay: $350.00 per day

Benefits:

• Dental care
• Extended health care

Language:

• English (required)

Work Location: In person