Head Chef / Kitchen Manager
Banff, Alberta, Canada
1d ago

Denali Cabins - Food & Beverage

Head Chef / Kitchen Manager


Coordinates activities and directs training of sous chefs, cooks, and other kitchen workers who engage in preparing and cooking food to ensure an efficient and profitable food service.


Major Activities (Typical Duties / Responsibilities) :

Attain financial objectives; food, labor and EDR cost. Adjust expenditures to reflect corresponding

increase or decrease in revenue

Work with RM, AGM and GM to create seasonal menus

Provisioning and purchasing of supplies for BOH. Estimate food and beverage costs Supervise portion

control and quantities of preparation to minimize waste

Investigate and resolve complaints concerning food quality and service

Oversee preparations for the seasonal opening and closing of the Prey

Develops, implements and maintains standards for nutrition, sanitation and food preparation standards

for the kitchen

Oversees training programs for the Prey kitchen staff are developed, maintained and regularly practiced with an emphasis on safety, product quality, food production and cleanliness / Oversee warehouse ordering, requisitions, stocking and receiving

Overall responsibility for the training, direction and management of kitchen staff by developing, implementing and maintaining associated programs.

Manage and estimate labor cost versus budgeted labor

Purchase or requisition food and kitchen supplies

Performs other duties as are appropriate and as assigned

Skills + Abilities :

Knowledge of standard industry practices in the culinary business

Awareness of local, state and federal health and sanitation laws

Actively supervises, motivates and disciplines employees

Effectively solve problems, receive direction and manage time efficiently

Ability to plan, conceptualize, organize and motivate and direct a diverse team in the achievement of The Alaska Collection’s (TAC) goals and objectives

Proficiency in the use of computers, including Microsoft Office Suites and industry-standard computer software

Ability to work independently, in a team environment and with minimal supervision

Ability to make decisions, solve problems and exercise good judgment; ability to work under pressure and prioritize workload

Ability to work closely with all levels of TAC staff, management and general public, including professionals and executives from a variety of companies

Superior organizational, follow-up and detail oriented skills

Must be able to manage multiple projects and deadlines

Excellent communication and presentation skills, both oral and written

Excellent management and supervisory skills

Willing to work extended hours, various shifts, on holidays and weekends as necessary

Physical Abilities :

Must be able to see, hear and verbally communicate with regular frequency

Must be able to walk and / or stand on hard surfaces for extended periods of time

Must be able to kneel, bend and twist at the waist with regular frequency

Must be able to reach at, above and below shoulder height with regular frequency

Must be able to push, pull, carry and lift objects weighing up to 50 pounds with regular frequency, and greater weights with occasional frequency

Must be able to maintain balance and maneuver in crowded space with regular frequency

Must possess sufficient fine and gross motor skills to operate equipment with regular frequency

Minimum Qualifications :

A degree in culinary arts is preferred

Familiar with Material Safety Data Sheets (MSDS) and Personal Protective Equipment (PPE)

Knowledge of food and nutrition as well as food safety and sanitation regulations

Knowledge of proper and up to date food handling and health standards

Know and understand different cooking procedures that pertain to the menu

Current ServSafe Certification Food Protection Manager

Proper and up to date food handling procedures FWC card

Three years’ experience as Sous Chef or similar position and training; or any combination of management, education and experience that provides the necessary skills, knowledge and abilities.

Supervisory experience required. Prefer experience in seasonal operation.

Must pass a criminal history background investigation; however a conviction of a crime may not disqualify an individual from this position

Current ServSafe Certification required

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