Staff Chef
Department: Kitchen
Reports to: Executive Chef and Chef de Cuisine
General Description:
The Staff Chef is part of the Moraine Lake Lodge culinary team and is primarily responsible for planning, preparing, and cooking team member meals as well as assisting in the preparation of food for the Walter Wilcox Dining Room. Main duties include; ensuring a fresh assortment of breakfast, lunch, and dinner items are available for team members in the Team Member Cafeteria while keeping in mind budgetary restriction and making accommodations for dietary concerns and team member feedback whenever possible. Upon request, the Team Member Cook will assist in preparing, cooking and presenting meals for dining room guests, being sure to communicating needs and concerns to Executive Chef while maintaining a positive team- oriented work environment.
We offer subsidized on-site housing for all team members (private rooms for senior positions and shared for entry level positions).
Essential Duties and Responsibilities:
Kitchen Operations

• Prepare meals for the Team Members,
• Prepare team member meals as per recipes and create daily features
• Abide by all policy & procedures as outlined in the Kitchen manual,
• Set up station for service, bring all food items and containers to the line,
• Maintain a uniform pace with culinary team to ensure all food items are ready at the same time,
• Follows presentation specifications as set by the Executive Chef,
• Ensure the quality of food is outstanding every time and items are produced quickly and efficiently with pride and attention to detail,
• Control waste and spoilage,
• Perform all opening and closing assignments as instructed,
• Assists with the cleaning, sanitation, and organization of kitchen, walk-in cooler, and all storage areas,
• Participate in daily shipping, receiving, distribution, inventory and control over kitchen supplies, and
• Stewarding duties as required. Stock clean dishes, cutlery and glasses in designated areas,
• Ensure only the highest quality products are served,
• Performs additional responsibilities, as requested by the Executive Chef, Chef de Cuisine or Sous Chef.

Qualifications:

• Must be 100% guest service oriented, have excellent people skills with a positive & upbeat personality,
• Minimum 1 year of culinary experience,
• Knowledge of quantity cooking and asset,
• Food Safe certificate and knowledge of health concerns,
• Understanding and knowledge of safety, sanitation and food handling procedures,
• CPR and First Aid Certificate an asset,

Working Conditions:

• Able to work a variety of shifts including evenings, weekends and holidays, to meet the needs of the business,
• While performing the duties of this position, Team Members are required to be on their feet for extended periods of time,
• Ability to work with outside with varying weather conditions (ex. Extreme Heat, Extreme Cold, Rain, Snow),
• Occasionally required to lift and carry up to 50lbs,
• Occasionally required to lift and climb a step ladder or step stool.

Wage: $22 - $25 based on experience and qualifications

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