Chef/Kitchen Manager

Company description

Adventure Destinations International (ADI) is a privately owned organization that owns and provides marketing and support services to a collection of fishing lodges in Northern Saskatchewan.

ADI encompasses Twin Falls Lodge and Thompson's Resort. Along with our fishing lodges, we own and operate five outpost camps and 29 secluded fly-in fishing lakes.

Job description

The Chef at the Thompson’s Resort oversees all aspects of food services for a 44 seat restaurant and shore lunch services. The Chef is responsible for the general operation of the kitchen, including delivering a seasonal menu in the restaurant, weekly specials, a rotating staff meal menu and working closely with the Resort Manager to ensure high quality food service delivery. The Chef will schedule and mentor new staff, oversee cleanliness of the kitchen. The Chef will be responsible for ordering of all kitchen stock and working with the Resort Manager to set price points and make menu adjustments as needed. This position may provide relief services to Twin Falls lodge, another ADI property located close to Missinipe.

The Chef will be responsible for the smooth and profitable operation of the kitchen.

Areas of Responsibility

· Deliver a summer seasonal menu with locally sourced feature ingredients insofar as practical.

· Ensure the highest quality of food delivered to guests and staff.

· Operate large-volume cooking equipment such as deep fryers, grills, pizza ovens, etc.

· Coach and mentor new kitchen staff.

· Maintain health, safety and sanitary standards in the kitchen.

· Oversee food ordering and delivery, stock rotation.

· Oversee kitchen operations and staff, including scheduling, costing, sourcing novel ingredients, and consistency.

Additional Job Benefits

All staff are provided with free-of-charge private accommodations and meals per day throughout the duration of the working season. Fishing boats are available to staff members during off-work hours for $10.00.

Education and Experience Requirements

· WHMIS & Food Safe Certificate

· Experience with food ordering, managing a team, and menu development

· Ability and willingness to coach, mentor and provide skills development for new staff

· Post secondary education in a hospitality field

Knowledge, Skills and Abilities Requirement

· Proven success leading in a team environment

· Proven success in a fast-paced environment

· Creative use of local foods in menu development

· Ability to maintain a high degree of professionalism

· Ability to multi-task

· Experience in a remote work environment an asset

Industry: Restaurants, Travel and Leisure

Job Types: Full-time, Temporary

Contract length: 6 months

Pay: $26.00-$28.00 per hour

Expected hours: 40 – 50 per week

Work Location: In person