Chef/Senior Cook

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