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