DEPARTMENT: Food & Beverage

REPORTS TO: Sous Chef, Executive Chef

CLASSIFICATION: CORE (Full Time, year-round, permanent work)



  • Prepares large and small volume orders at our Village Conference Centre and/or Pottery Restaurant. Oversees the morning and afternoon operations of these facilities
  • Ensure that the food service is running smoothly and safely
  • Maintain and oversee proper storage of all food items
  • Ensure that all equipment is properly cleaned and in good working order
  • Assist in maintaining proper par levels of food products, inventory taking, and food ordering
  • Participate in menu development, function sheets, and scheduling of staff
  • Assist and delegate cleaning of the line and all storage areas
  • Oversee 1st Cooks, Apprentice Cooks and Prep Cooks in food preparation
  • Provide feedback to Sous Chef with performance management of subordinates
  • Participate in menu engineering/perpetual inventory initiatives/process



  • Chef’s Red Seal certification required
  • Must possess proven supervisory and leadership skills
  • Minimum of 5 years of cooking experience
  • Experience with food and labour costing
  • Must be able to work flexible hours –weekends, holidays
  • Must possess experience in menu development for high volume establishments with an emphasis on quality production