Join our Culinary Team as a Culinary Director, where you have the opportunity to learn and grow in a Relais & Châteaux property recognized by Forbes, Michelin Key, AAA Four Diamond, and Travel & Leisure’s World’s Best Hotels.
We are looking for the right individual to join our Director team. They will bring a pedigree of culinary excellence, eye for innovation, and a love of hospitality and service that extends beyond the kitchen.
As a Relais & Châteaux member, we are renowned for our culinary offerings. We foster a culture of learning and innovation as we change our menus with the seasons. We use only the finest ingredients and source most of our products locally. Our kitchen environment is fast-paced and team members need to be excellent multitaskers, detail-orientated, and have a positive demeanour.
The Culinary Director role will initially be focused exclusively on our culinary program. They will work aside the Chef de Cuisine and Culinary Leadership team to perfect our operations. They will lead our culinary brigade as a hands-on chef, offering both support and guidance and providing developmental opportunities within the team. In the second year, this role will expand to include front-of-house service and operations. They will work alongside our Restaurant Manager and Restaurant Leadership team to further familiarize themselves with restaurant operations in service of the overarching goal of creating a cohesive Food & Beverage team focused on building team culture and exceeding guest experience expectations.
We are dedicated to fostering a culture of belonging where every individual is appreciated and valued for who they are. We are passionate about providing a supportive environment for our team, delivering excellence to our guests while achieving the highest sustainability practices, and creating a lasting legacy for our families and communities.
As a Culinary Director you will:
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Have a desire to exceed Relais & Châteaux, AAA 4 & 5 Diamond and Forbes Standards.
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Inspire – teach others how to do it.
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Support – listen, be visible and be present.
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Lead – repeat steps 1 - 2.
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Oversee and be actively involved in food creation, menu planning, production and presentation of items for The Pointe Restaurant, On the Rocks Bar, Driftwood Café, Special Events, and Room Service.
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Support the Chef de Cuisine and Pastry Chef, who will take the lead on cuisine development, daily operations, human resources and administration of the kitchen, allowing the Culinary Director to focus on strategic and future planning and have the capacity to forward-focus on front-of-house operations and service.
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Together with the Culinary Leadership team, be responsible for all aspects of the daily operation of the kitchen, ensuring the highest level of culinary excellence.
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Personally uphold and ensure the brigade maintains the highest level of culinary excellence, safety, and commercial hygiene, adhering to all standards, procedures and protocols.
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Ensure the team has the tools and products they need to be successful: ordering, inventory, equipment, and maintenance of a safe, sanitary, and healthy working environment.
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Develop our Culinary Leaders and in time, the Restaurant Leaders.
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Coach and mentor team members; promote best practices with a calm and level demeanor.
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Budgetary oversight and approval, including monthly financials, labor allocation, expenses and purchasing, and revenue forecasting.
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Stewardship of inventories, ordering and kitchen organization.
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Push the paper; scheduling, payroll, budgeting, training and development, performance evaluations.
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Be an active member of the Inn’s Management team and participate in strategic decision-making pertaining to the overall direction of the Wickaninnish Inn.
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Have the ability to make a minimum 3-year commitment to this position.
