Head Chef

Lodge Head ChefJoin our team as the Lodge Head Chef where you will play a key role in leading the culinary team of our lodge. As a senior leader, you will oversee menu development, kitchen management, food quality, cost control, staff training, health and safety compliance, supplier relations, creativity, customer satisfaction, event planning, and more.
Responsibilities: Create innovative and appealing menus aligned with the culinary vision.Lead and manage kitchen staff, organizing food preparation.Maintain high standards of food quality and presentation.Manage food costs and collaborate on budget targets.Train and develop kitchen staff, ensuring a positive work environment.Ensure compliance with health and safety regulations.Establish relationships with food suppliers and source high-quality ingredients.Bring creativity and innovation to the kitchen while staying informed about culinary trends.Collaborate with front-of-house staff to enhance the dining experience for guests.Contribute to event planning and catering services.Oversee inventory management, including ordering and storage.Experience: Minimum of 4 years running a kitchen as an executive chef in a 4-star environment.Culinary school diploma or degree in Food Service Management.Proven track record in kitchens, food development, and people management.Working knowledge of various computer software programs.Strong problem-solving and delegation skills.Effective communication and leadership abilities.Stay up to date with food and beverage trends.Ability to manage personnel and meet financial targets.
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