Head Chef
Everwild Nordic Spa & Hotel, Canmore AB
About Everwild
Everwild is a growing chain of boutique Nordic spas and hotels based in Canmore. We are an energetic team driven by our core values and providing our guests a home away from home.
Everwild Nordic Spa and Hotel aims to raise the bar in wellness hospitality, blending authentic tradition with fresh, evolving experiences. Everwild is redefining mountain hospitality.
Why Work for Us?
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A gratuity program!
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Group health benefits plan (Dental, Vision, Paramedical, and more)
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Generous staff discounts at all our properties
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Family and friends discount at Basecamp properties
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Free access to the Everwild Nordic Spa
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Discounts on food & beverage at Rhythm & Howl
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Company paid staff events.
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Room for advancement in our growing company
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Be part of western Canada's fastest-growing hospitality brand
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A hands-on people focused Basecamp culture
Position Overview
We are looking for a Head Chef that will be responsible for supporting the development, management, and day to day execution of the culinary department including the restaurant, in-room dining, off site group catering and the Everwild Nordic Spa and Hotel.
With the support of the Back of House Manager, the Head Chef will direct the work of all culinary employees, as well as prepare, implement, and monitor all operating procedures to ensure maximum customer satisfaction with a luxurious and elevated restaurant/bar experience. The Head Chef will also collaborate with the Front of House Manager regarding menu development, implementation, tastings, and modifications.
Shifts: Full-time permanent. Days, evenings & weekends.
Salary: Based on Experience plus a bonus for meeting/exceeding food and labor cost goals.
Location: Canmore AB
Key Responsibilities
HUMAN RESOURCES
Standard: Retains a quality culinary team and lead them to be the best brigade in our market.
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Promotes the Everwild brand
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Work with People & Culture on recruitment and performance management.
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Conducts onboarding, training, and “on the line” coaching with all direct reports
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Conduct 3-month probationary reviews and annual reviews of all direct reports
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Lead by example regarding all Basecamp and Everwild policies and procedures
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Implements and manages the kitchen’s health and safety plan and meetings with the health and safety committee.
REVENUE, FINANCIALS & INVENTORY
Standard: Ensures that food cost, culinary expenses and labour meet budgetary targets
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Work closely with the Front of House Manager to ensure the restaurant and bar is optimized to always produce the highest possible revenue.
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Manages daily culinary labour and expenses against budgeted targets.
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Accountable for overall food cost based on budgeted targets
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Provide monthly financial outlooks including culinary labour, expense and food cost
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Conduct monthly inventory counts of all food supplies
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In collaboration with the Front of House Manager, creates and organizes special events and/or special promotion that drive revenue.
CULINARY OPERATIONS
Standard: Creates a positive and productive working environment that creates a quality product and contribute to employee engagement/retention.
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Oversee day to day culinary operations including daily production, line operations, food/equipment/supplies ordering, food waste tracking, smallwares/equipment upkeep, and overall stewarding activities.
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Be present on the line during peak meal periods to provide support, guidance, and direction.
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Responsible for the development, implementation, and upkeep of an elevated menu experience for the restaurant, room service, café, and Nordic Spa that promotes local and sustainable ingredients, while contributing to bottom line financial performance.
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Creation and maintenance of a VIP guest room amenity menu.
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Ensures all food ingredients are properly labelled and stored as per Alberta Health Services Standards
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Insists upon meticulous cleanliness and organization in kitchen and stewarding areas.
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Contributes daily to overall hotel goals including financial targets, review scores, and employee engagement.
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Collaborates with the Restaurant General Manager to identify any VIPs, special needs, or dietary requests for in house guests.
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Address guest concerns and implement the appropriate service recovery steps.
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Schedules and tracks kitchen cleaning procedures including grease traps, oil collection, equipment cleaning, hood cleaning, and exhaust fan cleaning.
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Responsible for the upkeep of all stewarding equipment and ware washing machines in the hotel.
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Maintain temperature logs for all refrigerators, freezer, hot and cold holding vessels.
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Ensure compliance of all health and safety regulations within the kitchen area.
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Ensuring all culinary staff have the minimum food safety training outlined by Alberta health Services.
Skills and Experience
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3-5 years previous experience as a culinary leader in an upscale environment .
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Prior Head Chef or Executive Sous-Chef experience is an asset.
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Hotel restaurant experience, including room service and spa operations is an asset.
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Working knowledge of Microsoft Suite applications and familiar with online supplier portals.
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A solid understanding of menu pricing, food cost, menu development, kitchen equipment, recipe development, food safe procedures, and food purchasing.
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A leadership style that is professional, collaborative, and communicative.
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Understand the importance of hands on training and a meaningful onboarding program for new employees.
Basecamp Resorts and Everwild are an equal opportunity employer, dedicated to building a workplace that values diversity and ensures equal opportunities for all. We are committed inclusion; we celebrate differences and actively welcome applications from individuals of underrepresented backgrounds and communities. We comply with all applicable laws that prohibit discrimination when making all decisions about employment. If you would like to enquire about an adjustment, or need assistance with completing the application process, please contact Beth at [email protected] to discuss your needs confidentially.
