Job Description

Sharing meals is at the heart of our community. The Managing Chef makes this magic happen by leading the kitchen and dining crew in providing food that is wholesome, sustainable for the planet and delicious. This is done with our food philosophy in mind; using whole and mostly local and seasonal foods and with consideration of various clients groups - active outdoors people, children, athletes, celebration groups, foodies, people who require special diets, and staff, as well as food for backpacking, sea kayaking or day picnicking. This role is both managerial and hands-on.

Responsibilities:

Oversee all operations of the kitchen and dining, from menu to food sourcing, inventory control, budget control, food production, presentation and service. Providing 3 daily meals that are accessible and delicious. Working with the Directors on menu planning and budgeting, and with the rest of the management team regarding food for their client groups. Knowledge of food sensitivities and ability to cater to a variety of diets from our nut free kitchen. Role modelling good food practices, mentoring and developing skills in junior staff. Managing the Kitchen and Dining staff and participating on the Management Team. Organizing systems for volume buffet style food prep, food service and food safety. Ability to work with fresh raw ingredients and shift menus based on regional and seasonal availability. Maintaining a clean and healthy work environment including records and logs.

Duties

Plan and create innovative menus that reflect seasonal ingredients and customer preferences. Supervise daily kitchen operations, ensuring quality control in food preparation and presentation. Manage inventory, ordering supplies, and maintaining kitchen equipment to ensure smooth operations. Train and mentor kitchen staff in food preparation techniques, safety standards, and best practices in hospitality. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Maintain cleanliness and organization of the kitchen in compliance with health regulations. Handle any issues that arise during service promptly and effectively to minimize disruptions.

Required Skills:

Food Safe Certification Kitchen Management experience preferred

Reports to:

Managing Director

Conditions:

Successful completion of criminal record check and legal entitlement to work in Canada.
Job Types: Full-time, Seasonal
Contract length: 9 months

Pay: $29.00-$35.00 per hour

Expected hours: 32 - 48 per week

Additional pay:

Tips
Benefits:

Company events Dental care Discounted or free food Employee assistance program Extended health care On-site parking Store discount
Schedule:

Monday to Friday Weekends as needed
Ability to commute/relocate:

Campbell River, BC: reliably commute or be willing to relocate with an employer-provided relocation package (preferred)
Application question(s):

Do you have a valid Canadian work visa?
Work Location: In person