Job Description

Position Summary

The Chef/Senior Cook (Kitchen Lead) is the primary culinary lead for the lodge restaurant and is responsible for overseeing all day-to-day kitchen operations. This role is hands-on and requires strong organization, leadership, and adaptability to support a lodge environment where meal service may include breakfast, lunch, dinner, and special events. The Senior Cook ensures consistent food quality, safe food handling, efficient service, and a positive experience for both guests and staff.

Key Responsibilities

Kitchen Leadership & Operations

Act as the lead cook and on-site kitchen supervisor Coordinate daily kitchen workflow across all meal periods Assign prep, cooking, and cleaning duties to kitchen staff Train and support cooks, kitchen helpers, and seasonal staff Communicate daily needs, challenges, and staffing requirements to lodge management
Food Preparation & Service

Prepare, cook, and plate lodge menu items according to established standards Oversee multiple meal services (breakfast, lunch, dinner, packed lunches, and special events) Ensure portion control, consistent quality, and timely service Assist with menu planning, daily features, and seasonal adjustments based on guest volumes
Lodge-Specific Responsibilities

Adapt menus and prep plans to fluctuating occupancy and guest schedules Prepare group meals, family-style service, or buffet-style offerings when required Support special dietary requests and allergies with care and accuracy Maintain flexibility for last-minute guest needs common in lodge settings
Food Safety, Sanitation & Cleanliness

Ensure compliance with all food safety, HACCP, and local health regulations Oversee food storage, labeling, dating, and FIFO practices Maintain a clean, organized kitchen and storage areas at all times Ensure opening, closing, and deep-cleaning procedures are completed
Inventory, Ordering & Cost Awareness

Monitor inventory levels and communicate ordering needs to management Assist with receiving and inspecting deliveries Minimize waste through effective prep planning and portion control Support cost-conscious menu execution without sacrificing quality
Equipment, Safety & Maintenance

Ensure safe operation and daily care of kitchen equipment Identify and report maintenance or safety concerns promptly Follow and enforce workplace health and safety standards
Qualifications & Experience

3-5+ years of professional cooking experience, preferably in a lodge or restaurant setting Experience working independently as the senior kitchen lead Strong understanding of multi-meal service and fluctuating guest volumes Solid knowledge of food safety and sanitation practices Food Handler Certification required (or ability to obtain) Strong leadership, organization, and communication skills Ability to remain flexible, calm, and solution-oriented in a dynamic lodge environment
Physical & Environmental Requirements

Ability to stand for extended periods Ability to lift up to 40-50 lbs Comfortable working in a hot kitchen and rural or remote lodge setting
Schedule

Flexible availability including early mornings, evenings, weekends, and holidays
Job Types: Full-time, Part-time, Casual

Pay: $20.00-$32.00 per hour

Expected hours: 20 - 44 per week

Benefits:

Dental care Employee assistance program Extended health care Life insurance On-site parking
Licence/Certification:

Culinary Certificate or working towards (preferred)
Work Location: In person