DEPARTMENT: Food & Beverage

REPORTS TO: Base Lodge Kitchen Manager

CLASSIFICATION: Full-Time Seasonal



  • Ensure that all kitchen and food line employees are at their stations ready to work and that they have the tools that are required to do the job
  • Provide a quality product and monitor the cost of sales, paying particular attention to excess waste
  • Keep kitchen production at an appropriate pace based on business levels
  • Ensure all areas are maximized with Merchandising and stocked
  • Continually strive to exceed our Guest’s expectations
  • Create a positive and rewarding employee experience for our food court staff
  • Open and/or close off the kitchen and food line
  • Ensure that all areas are safe and that all equipment is in good working order
  • Work with the Kitchen Manager to reward and recognize good performance from employees
  • Provide a quality food product to guests
  • Monitor labour and food costs
  • Ensure that the receiving areas, fire exits, and service areas are kept clean
  • Take a hands-on approach to manage the team, must maintain a floor presence throughout the shift
  • Support the Lodge Manager in the pre and post-season setup and pre-shift meetings



  • Minimum of two years of Food & Beverage kitchen supervisor experience
  • Must be self-motivated and have the ability to set the pace for the rest of the team
  • Knowledge of food court production and service is considered an asset
  • Must have well developed interpersonal and organization skills
  • Experience with computers
  • POS experience as asset
  • Must be flexible and willing to work weekends and holidays as required by business needs