The Head Chef serves as the leader - coordinating kitchen activity and delegating roles. The Head Chef is responsible for managing kitchen staff, scheduling, and arranging staff training as required. This position assists Big White Ski Resort's Executive Chef by directly supervising food production, planning and costing daily specials. The Head Chef assists with all food production tasks, and is responsible for ensuring that established quality and cost standards are consistently attained.
Duties and responsibilities:
Assisting with hiring, training, and supervising the work of food and pastry production staff
Assisting with planning menus, considering customer base, popularity of dishes, holidays, costs and a wide variety of other factors
Scheduling and coordinating the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct
Conducting regular physical inventories of food supplies, and assessing projected needs
Ensuring that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times
Establishing controls to minimize food and supply waste and theft
Safeguarding all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles
Assisting with developing and testing recipes and techniques for food preparation and presentation, ensuring a consistently high quality product and minimizing food costs
Exercising portion control over all items served
Assisting with establishing menu selling prices
Consulting with the Executive Chef about food production aspects of special events
Cooking or directly supervising the cooking of items that require skillful preparation
Evaluating food products to ensure that quality standards are consistently attained
Maintaining at all times an open and professional dialogue with the Executive Chef, F&B Manager, Assistant F&B Manager, F.O.H Supervisors, Culinary Staff and Servers
Attending all staff meetings
Endeavoring to surpass guest expectations
Ensuring to never say no to a guest request without offering an alternative
Showing an appreciation for the needs/requirements of senior management and other departments
Managing any disciplinary action up to the verbal warning level. Will work with the Executive Chef or F&B Manager should further action be necessary
Being flexible with days/hours worked in regard to business levels etc.
Position requirements/skills:
Certificate of Completion or Journeyman papers from an approved Culinary Institute
3-5 years experience in a high volume operation or similar role
Knowledge of supplies, equipment, and/or services ordering and inventory control
Organizing and coordinating skills
Ability to read, understand, follow, and enforce safety procedures
Knowledge and experience in menu planning
Knowledge of planning and scheduling techniques
Ability to plan work schedules and assign duties; ability to provide or arrange for training
Ability to develop and test recipes and/or techniques for food preparation/presentation
Mentoring apprentices
Skill in cooking and preparing a variety of foods
Ability to work in a team environment
Physical demands:
Must be able to stand and exert well-paced mobility for up to 4 hours in length
Ability to lift 11kg (25lbs) regularly
Must be able to push and pull equipment of various sizes and weights
Must be able to kneel, bend, stoop, squat and stretch to fulfill tasks
Requires grasping, standing, walking, repetitive motions, hearing ability and visual acuity
Location: Big White Ski Resort