Description
- Develop and execute diverse menus that reflect the unique charm of our resort.
- Oversee kitchen operations, including food preparation, staff management, and inventory control.
- Maintain high standards of cleanliness, safety, and compliance with health regulations.
- Lead, inspire, and mentor the kitchen team, fostering a positive and collaborative work environment.
- Collaborate with the lodge team to ensure seamless integration of food and beverage services with guest experiences.
Requirements
Experience : Proven experience as a Chef, Sous Chef, or Kitchen Manager in a professional kitchen environment, preferably in a resort, lodge, or community-focused setting.Culinary Skills : Expertise in menu planning, food preparation, and presentation, with a strong emphasis on quality and creativity.Leadership : Demonstrated ability to lead, mentor, and inspire a kitchen team, fostering a positive and collaborative work environment.Organization : Strong organizational skills to manage kitchen operations, including scheduling, inventory control, and cost management.Adaptability : Comfortable working in a remote setting and capable of making independent decisions under dynamic circumstances.Safety and Hygiene : Knowledge of food safety standards and regulations, with a commitment to maintaining a clean and safe kitchen environment.Communication : Excellent interpersonal and communication skills to collaborate with team members and deliver exceptional guest experiences.Community-Minded : Passionate about hospitality and creating meaningful connections with both guests and team members.Preferred :
Formal culinary education or certification.Experience in remote or nature-based settings.Knowledge of local ingredients and a passion for incorporating them into menus.If you’re ready to bring your expertise to a role where your skills will make a lasting impact, we’d love to hear from you!