Waymarker Hospitality is hiring for both a Head Chef position and Front of House Restaurant Manager position in Waterton Lakes National Park, Alberta. To apply simply email your resume to info@waymarker.ca

See below for detailed position responsibilities and considerations.

Applicants must hold the proper work authorization to be legally eligible to work in Canada.

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FRONT OF HOUSE
RESTAURANT MANAGER

The Front of House Restaurant Manager of the Kilmorey Lodge will play an integral role within the restaurant management team by controlling and supervising the day-to-day operations of our front of house restaurant, bar, and catered events. Our Restaurant Manager candidate will be responsible for organizing the serving teams, leading day-to-day operations, training your team members, maintaining effective labour cost and high quality controls while delivery service best excellence.

The successful candidate will put guest and team member engagement at the heart of their restaurant management, and will be creative in showcasing their love for service best excellence and delivering winning culinary experiences to our guests.

Responsibilities

Leadership: Lead, mentor, train and motivate the restaurant team. Develop and assume key management responsibilities. Training and reinforcing training standards and policies.

Business Acumen: Use business literacy skills to make decisions on labour cost and inventory controls that will lead to successful operations and positive financial impacts.

Proactive Planning: Manage inventory levels for food and operational supplies, effectively schedule your serving teams for low and high demand periods. Being proactive in your management instead of reactive.

Menu Development: Working with our kitchen management teams to ensure the culinary offerings on the menu are current, seasonal, and competitive while staying true to the brand.

Passion: Real desire to curate special food experiences and ensure excellence in food quality standards. Encourage and instill this passion throughout the team.

Communication: Provide clean, open, and consistent communication with all stakeholders, including your culinary team, the back of house manager and service teams, the hotel management team and department members.

Professional Pride: Follow strict safety, cleanliness and hygiene protocols and ensure that the team is trained to maintain those standards.

Preferred Experience, Skills and Requirements

Must have a strong business acumen with a strong understanding of the business model, the ability to read and measure key metrics and make decisions that lead to a successful restaurant operation.

Be able to mentor, train and coach your team to a high degree of culinary excellence.

Proficient computer skills including but not limited to: POS, inventory software, MS Office Programs

Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs.

Applicant must be legally allowed to work in Canada.

• Experience: 2 years to less than 3 years
• Tasks
• Plan, organize, direct, control and evaluate daily operations
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Set staff work schedules and monitor staff performance
• Address customers' complaints or concerns
• Provide customer service
• Work conditions and physical capabilities
• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Standing for extended periods
• Health benefits
• Dental plan
• Health care plan
• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Wages: Expected Wages will be negotiable based on experience, target starting wage is $24 per hour and potential for gratuities

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HEAD CHEF

Lead our Kitchen and Culinary Team as the Head Chef

The Head Chef of the Kilmorey Lodge will play an integral role within the kitchen management team by controlling and supervising the day-to-day operations of our restaurant, bar, and catered events. Our Head Chef candidate will be responsible for organizing the kitchen, leading day-to-day operations training your team members, maintaining effective cost and high quality controls.

The successful candidate will put guest and team member engagement at the heart of their kitchen management, and will be creative in showcasing their love for culinary excellence.

Responsibilities

Dedication to Culinary Excellence: Consistently ensure exceptional food experiences for all guests, supervising culinary teams to ensure all food related experiences are consistently prepared, portioned, cooked, and served to the standards of the restaurant.

Leadership: Lead, mentor, train and motivate the kitchen team. Develop and assume key management responsibilities. Training and reinforcing training standards and policies.

Business Acumen: Use business literacy skills to make decisions on labour cost and food cost / inventory controls that will lead to successful operations and positive financial impacts.

Proactive Planning: Manage inventory levels for food and operational supplies, effectively schedule your kitchen for low and high demand periods. Being proactive in your kitchen management instead of reactive.

Menu Development: Ensure the culinary offerings on the menu are current, seasonal, and competitive while staying true to the brand.

Passion: Real desire to curate special food experiences and ensure excellence in food quality standards. Encourage and instill this passion throughout the team.

Communication: Provide clean, open, and consistent communication with all stakeholders, including your culinary team, the front of house manager and service teams, the hotel management team and department members.

Professional Pride: Follow strict safety, kitchen cleanliness and hygiene protocols and ensure that the culinary team is trained to maintain those standards.

Preferred Experience, Skills and Requirements

Must have a strong business acumen with a strong understanding of the business model, the ability to read and measure key metrics and make decisions that lead to a successful restaurant operation.

Be able to mentor, train and coach your team to a high degree of culinary excellence.

5 or more years of kitchen management experience.

Red Seal Certification, Culinary Diploma or similar.

Proficient computer skills including but not limited to: POS, inventory software, MS Office Programs.

Ability to work flexible hours including mornings, days, evenings, nights, weekends, and holidays based on business needs.

Applicant must be legally allowed to work in Canada.

Job Type: Full-time

Salary: $55,000.00-$66,000.00 per year

Benefits:

• Dental care
• Discounted or free food
• Extended health care
• Flexible schedule
• Vision care

Schedule:

Every Weekend

Monday to Friday

On call

Supplemental pay types:

Tips

Ability to commute/relocate:

Waterton Park, AB T0K 2M0: reliably commute or plan to relocate before starting work (required)

Experience:

Kitchen: 5 years (required)

Management: 2 years (required)

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Waymarker Hospitality is hiring for both a Head Chef position and Front of House Manager position in Waterton Lakes National Park, Alberta. To apply simply email your resume to info@waymarker.ca

Applicants must hold the proper work authorization to be legally eligible to work in Canada.