Managing Chef

Job Order ID:167
Employment Type:Permanent
Job Location:Port Hardy BC
Job Details:

Managing Chef - Kwa’lilas Hotel

Port Hardy


Chemistry Consulting Group is conducting a search for a Managing Chef on behalf the Kwa’lilas Hotel.


Situated on the eastern tip of North Vancouver Island in the stunning coastal town of Port Hardy, resides the newly renovated Kwa’lilas Hotel, on site Ha’me’ Restaurant and Nax’id’ Pub.   A popular destination for travelers to come and experience the region’s rich Indigenous history.   Visitors to the Hotel are treated to Indigenous-inspired west coast dining cuisine to enhance their cultural experience.


Reporting to the General Manager, the successful candidate will be a strong leader with the ability to perform administrative, financial and people management responsibilities in accordance with the established operating plan.   In addition to creative Indigenous culinary skills, the ability to work in a high-pressure environment and expedite a kitchen line is an absolute must.  


Skills and Qualifications

  • Red Seal Certification is required and a minimum of two years progressive experience.
  • Considerable knowledge of purchasing specifications and procedures related to meats, fresh produce, food storage procedures, supplies and equipment operation.
  • Ability to supervise, mentor, and train sous chefs, chef assistants and food service workers.
  • Working knowledge of MS Office (Outlook, Word, Excel)


Essential Duties and Responsibilities

  • Plan menus for all food outlets including catering.
  • Meet with First Nation Elders and traditional knowledge keepers to research and develop culturally appropriate menu items.
  • Develop standard recipes and techniques for food preparation and presentation which help to ensure consistently high quality and minimize food costs.
  • Approve the requisition of products and other necessary food supplies.
  • Establish and maintain a regular cleaning and maintenance schedule for all food and beverage areas and equipment.
  • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Support safe work habits and a safe working environment.
  • Prepare necessary data for applicable parts of the Hotels’ budgets. Project annual food, labor and other costs and monitor actual financial results.
  • Lead food staff and inter-departmental meetings.
  • Consult with sales and catering and other departments about food production aspects of special events.
  • Control food and payroll costs to achieve maximum profitability.
  • Interview, select, train, supervise, counsel and guide all employees in the kitchen, and food and beverage department when required. Ensure proper staffing for maximum productivity and quality.
  • Ensure all services to guests are conducted in a highly professional and efficient manner.


In order to be considered for this year round exciting opportunity submit a resume and cover letter which clearly outlines your relevant experience.


We would like to thank you for your interest in this opportunity, however; only those considered to be suitably qualified will be contacted.