Head Chef
Seasonal Position | August to April | Compensation Based on Experience
The Granite Curling Club is seeking an experienced Head Chef to lead all aspects of kitchen and food operations for the upcoming curling season. This role oversees menu development, food quality and consistency, kitchen staff supervision, and day-to-day kitchen activities, working closely with the Food & Beverage Manager and the General Manager.
Position Overview
The Head Chef is responsible for the overall quality, consistency, and safety of the Club's food offerings. This includes recipe and menu development, kitchen staff training and supervision, food cost control, and ensuring all food storage, handling, and preparation practices meet health and safety standards. The role works in close partnership with the Food & Beverage Manager on menu, budget, and ordering matters, and reports to the Food & Beverage Manager.
Kitchen Leadership & Staff Supervision
- Lead, train, and supervise kitchen staff, including providing coaching and maintaining kitchen standards.
- Plan food production and preparation schedules for kitchen staff, in collaboration with the F&B Manager.
- Foster a positive and collaborative kitchen environment.
- Manage day-to-day training and performance of kitchen staff once hired; hiring and interviews are led by the F&B Manager.
- Coordinate with the F&B Manager on any kitchen staff escalations or performance concerns requiring further action.
Menu & Food Quality
- Lead menu development for events and special functions, with support from the F&B Manager.
- Create recipes and food presentation standards, and maintain a guide for consistent execution.
- Ensure consistency and quality of all food offerings.
- Set food specials (food menu pricing and specials fall under the Head Chef's authority; bar specials are led by the F&B Manager).
- Accommodate dietary restrictions, allergies, and special requests.
Operations & Inventory
- Manage inventory and ordering of food and kitchen supplies.
- Oversee procurement of food vendors and orders.
- Monitor food storage, handling, and inventory practices.
- Manage day-to-day kitchen activities.
- Maintain equipment upkeep and kitchen cleanliness.
Financial Management
- Monitor costs and control waste in collaboration with the F&B Manager and General Manager.
- Assist with food budgeting and cost control alongside the F&B Manager.
Event Coordination
- Coordinate with event organizers and the Food & Beverage Manager to plan and execute food service for Club events.
Health & Safety Compliance
- Ensure food safety, sanitation, and health code compliance across all kitchen operations.
- Must hold and maintain Food Handler Certification and WHMIS training.
- Responsible for ensuring safe food handling, storage, and sanitation practices are followed by all kitchen staff.
Qualifications
- Minimum 5 years of experience in a professional kitchen, with prior experience as a Head Chef, Sous Chef, or Kitchen Manager.
- Required certifications: Red Seal or equivalent culinary certification is a strong asset, Food Handler Certification, and WHMIS.
- Post-secondary education in Culinary Arts, Hospitality, and/or Business Administration is an asset, but not required.
- Demonstrated experience training, coaching, and supervising kitchen staff.
- Strong knowledge of food costing, portion control, and waste management.
- Knowledge of, or willingness to learn, provincial food safety and health code regulations.
Availability
- This is a seasonal position running approximately August through April, aligned with the Club's curling season, including pre-season and post-season duties.
- A flexible work schedule is required to support regular league hours, bonspiels, and special events.
- Evening, weekend, and holiday availability is required.
Physical Demands & Work Environment
- Must be able to lift items up to 50 lbs.
- Must be able to stand for long periods in a kitchen environment, including exposure to heat and standard kitchen equipment.
- Must be available for evening, weekend, and holiday shifts as required by the event and league schedule.
Reporting Relationship
This position operates within the following organizational hierarchy:
- Granite Executive Board
- General Manager
- Food & Beverage Manager
- Head Chef
- General F&B Leads
- General F&B Employees
Pay: $30.00-$35.00 per hour
Work Location: In person
