Job Description

Description

  • Lead all culinary operations for the lodge dining room and supporting food service outlets, ensuring exceptional quality, consistency, and presentation

  • Inspire, coach, and develop the culinary team through hands-on leadership, training, and mentorship

  • Create and maintain elevated culinary standards that align with the lodge’s guest experience and brand expectations

  • Oversee menu development, seasonal offerings, special events, and culinary programming

  • Manage kitchen financial performance, including food costs, labour, purchasing, inventory, and waste reduction strategies

  • Develop and implement systems, processes, and best practices to improve efficiency and operational consistency

  • Collaborate with lodge leadership to support overall guest satisfaction and business objectives

  • Ensure compliance with food safety, sanitation, and workplace health and safety standards
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