Job Details Hidden Valley Resort is adding to the Kitchen Team. The ideal candidate for this role will have a strong work ethic, positive attitude, 5 years or more of cooking experience. Head Chef are expected to be team players and work in a clean and organized fashion. Weekend and evening availability is a must. If this sounds like you, we’d love to hear from you!

Language: English

Education: Secondary (high) school graduation certificate or equivalent experience

Work must be completed at the physical location. There is no option to work remotely.

*Qualified Aboriginal persons, newcomers, and other underrepresented persons or groups are encouraged to apply.

Anyone who can legally work in Canada can apply for this job. If you are not currently authorized to work in Canada, we will not consider your job application.

How to Apply: Please apply online or send your resume to: a.jobpostings@gmail.com

Job Description Tasks:
Estimate amount and costs of supplies and food items
Maintain records of food costs, consumption, sales and inventory
Demonstrate new cooking techniques and new equipment to cooking staff
Supervise activities of specialist chefs, chefs, cooks and other kitchen workers
Create new recipes
Instruct cooks in preparation, cooking, garnishing and presentation of food
Prepare and cook complete meals and specialty foods for events such as banquets
Supervise cooks and other kitchen staff
Prepare and cook food on a regular basis, or for special guests or functions
Prepare and cook meals or specialty foods
Requisition food and kitchen supplies
Arrange for equipment purchases and repairs
Consult with clients regarding weddings, banquets and specialty functions
Plan and direct food preparation and cooking activities of several restaurants
Plan menus and ensure food meets quality standards
Prepare dishes for customers with food allergies or intolerances
Supervise activities of sous-chefs, specialist chefs, chefs and cooks
Train staff in preparation, cooking and handling of food
Leading/instructing individuals

Supervision:
5-10 people

Food specialties:
Cold kitchen
Eggs and dairy
Fish and seafood
Meat, poultry and game
Stocks, soups and sauces
Vegetables, fruits, nuts and mushrooms