Restaurant Chef, Outlets & Events

Spend your days surrounded by the beauty of Lake Simcoe. With opportunities across the Resort in both guest facing and behind the scenes roles, we have something for everyone.

Some of our guest facing opportunities include working on the Food and Beverage or Recreation and Leisure teams. Our Guest Services and Shuttle teams, or the FH Fine Food and Starbucks teams are also great opportunities to be in guest facing roles. During the summer months you could join the Marina or the Nest Golf Club.

If you are looking for a job that ensures the fundamental operations of our Resort run smoothly and typically work away from guests, our Culinary, Security, Maintenance, Landscaping, and Housekeeping teams would be a great fit for you.

Working at Friday Harbour is unlike anywhere else. Be a part of the action, contributing to this one-of-a-kind Resort.

Colleague Perks
- Complimentary golf (friends and family rates for your Guests)
- Complimentary use of recreational equipment (canoeing, kayaking, Fat Bikes, snowshoes, skates, etc.)
-  Discounts at Friday Harbour retailers and restaurants
- Group medical and dental benefit coverage*
- Company matched pension plan and optional savings plans*
- Employee Assistance Program and free Headspace membership
- Exclusive Friday Harbour corporate partner discounts
- Training and development opportunities
- Colleague events and appreciation activities
 
 * Privileges are subject to review and change.

Job Title: Restaurant Chef, Outlets & Events       

Division: Food & Beverage – Restaurants, Bars & Event spaces

Department: Food and Beverage - Culinary        

Responsible To: Director Of Culinary / Executive Chef

Role Summary

Reporting to the Director of Culinary / Executive Chef, this position is responsible for tasks that focus on leading the day-to-day activities of Resort Outlets & Events.  This position will be responsible for supporting the Director of Culinary / Executive Chef in all areas of the kitchens including leading colleagues in their duties, food production, waste control, payroll and ensuring guest and colleague satisfaction is achieved while maintaining operating standards.

Responsibilities

• Oversee daily department operation, including shift briefings and daily assignments
• Together with the Resort team develop and execute events and promotions for both outlets and events.
• Work closely with the Culinary team to execute the event strategy and focus on meeting and exceeding departmental and Resort goals
• Working closely with the Director of Culinary / Executive Chef, on menu development to ensure product quality and food cost management
• Together with the Director Of Culinary / Executive Chef, participate in the development of capital and operating budgets and administer those budgets on an ongoing basis by monitoring and tracking expenses
• Understand guest expectations related to food quality and presentation and ensure culinary colleagues strive to exceed expectations and help build guest loyalty
• Train and coach a successful and enthusiastic culinary team and ensure colleagues are cross trained to support successful daily operations
• Oversee the culinary operations in the absence of the Director Of Culinary / Executive Chef
• Support a departmental orientation program for colleagues to receive the appropriate new hire training to successfully perform their job
• Motivate colleagues by assisting with recognition, performance reviews and performance management
• Assist with ensuring payroll processes are carried out in an accurate and timely manner
• Complete scheduled inventories, stock, and requisition of necessary supplies, supporting procedures for portion and waste controls
• Together with the Director Of Culinary / Executive Chef, assist with purchasing appropriate supplies and manage inventories per budget
• Ensure compliance with all local, provincial, and federal health regulations, and train colleagues on the proper handling and temperatures of all food products
• Develop and maintain cleaning schedule to ensure work areas are clean and sanitary
• Report malfunctions with department equipment
• Conduct training on food knowledge and menu items including ingredients, preparation methods and unique tastes
• Interact with guests to obtain feedback on product quality and service levels
• Effectively address guest concerns
• Attend outlets & event meetings to understand group needs and participate in weekly operations meeting to anticipate service and labor requirements
• Serve as an individual contributor and department role model by performing technical or functional job duties
• Work with the leadership team to ensure that colleagues are trained and clearly understand their job roles, responsibilities, and performance expectations
• Provide constructive feedback to colleagues to help them develop their skills
• Collaborate with Director Of Culinary / Executive Chef to develop and implement ideas and procedures to continuously improve department performance
• Ensure that department goals are communicated, understood, and met by colleagues
• Coach and counsel colleagues on work related concerns to ensure satisfaction and productivity
• Stay aware of market trends and introduce new food and beverage products to generate increased revenue and ensure a competitive position in the market
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Adhere to other duties as assigned

Requirements

• Red Seal Certificate an asset
• Culinary Management Diploma or equivalent mandatory  
• Food Handlers Certification
• First Aid Certified an asset
• Minimum of 3 years culinary leadership experience mandatory
• Passion for culinary and comprehensive knowledge of fine food, wine, and service
• Previous resort or hotel experience an asset
• Experience in execution with A la carte outlets and events
• Must possess excellent customer service skills
• Must be computer literate. Preferred candidate will have previous experience with food and beverage software, Microsoft Word, and Excel
• Strong verbal and written communication skills
• Detail-oriented and works with a high degree of accuracy
• Required to be hands on in the kitchen
• Ability to multi-task in a fast-paced environment
• Must be extremely responsible with integrity and ability to maintain confidentiality and discretion
• Can mentor and inspire staff through leading, demonstrating and coaching
• Must be a strong leader, while treating the associates with proper respect

Working Conditions

• Must be able to work flexible hours including evenings, weekends, and holidays
• Required to move, lift, carry, pull, and place objects weighing up to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire shift
• Required to work outdoors during different seasons when events are in play
• Reach overhead and below the knees, including bending, twisting, and pulling
• Move over sloping, uneven, or slippery surfaces

Friday Harbour is an equal opportunity employer committed to hiring a diverse workforce.  Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process.  Please contact the Human Resources department with any accommodation requests.

Join our team and make every day feel like Friday. 

*All candidates must be legally eligible to work in Canada. Friday Harbour is unable to assist candidates in obtaining Canadian work authorization. 

*Friday Harbour is an equal opportunity employer committed to hiring a diverse workforce. Friday Harbour is also committed to providing accommodations for people with disabilities. Upon request by the applicant, accommodation will be provided in all parts of the hiring process. Please contact the Human Resources department with any accommodation requests.