Chef

Role Description: The Chef at Baystone Boutique Hotel & Spa will oversee daily kitchen operations, including menu planning, food preparation, and presentation for breakfast, lunch, dinner, and special events. This full-time, on-site role in Pointe aux Canonniers is responsible for maintaining high culinary standards, ensuring food safety and hygiene compliance, and managing inventory and ordering of ingredients. The Chef will lead, train, and schedule kitchen team members, coordinating with front-of-house staff to deliver a seamless guest dining experience. The role also involves developing seasonal menus, accommodating dietary preferences and restrictions, and contributing to the overall guest satisfaction and reputation of the hotel.

Qualifications

• Strong culinary skills with experience in fine dining or japanese/asian cooking, including menu development and plating.
• Proficiency in food safety, sanitation standards, and kitchen hygiene practices, with knowledge of local regulatory requirements.
• Ability to manage kitchen operations, including inventory control, cost management, and supplier coordination.
• Experience leading and mentoring kitchen staff, fostering a collaborative, respectful, and inclusive team culture.
• Excellent time management, organizational, and problem-solving skills in a fast-paced environment.
• Strong communication skills to collaborate effectively with service staff and management.
• Formal culinary training or relevant certification is preferred; comparable practical experience will be considered.
• Flexibility to work varied shifts, including weekends and holidays, based on operational needs.