Head Chef

Located on over a mile of sandy beach along the coast of Cape Breton, Nova Scotia—and nestled between the Atlantic Ocean and the picturesque town of Inverness—Cabot Links is Canada’s first and only authentic links golf resort.

It features 36 holes of exhilarating links golf and one of the best resort experiences in Canada. With two acclaimed World Top 100 courses, 72 rooms of award-winning accommodation at Cabot Links Lodge, 19 upscale Golf Villas, and exquisite dining in three on-site restaurants, Cabot is designed to excite and inspire at every turn.

Designed by Canadian golf course architect Rod Whitman, the Cabot Links course represents a dramatic departure from the typical golf excursion. With six holes playing directly alongside the water and every hole offering an ocean view, Cabot Links is where traditional linksland golf comes to life against the spectacular Nova Scotia landscape.

The Cabot Cliffs course, designed by the decorated team of Bill Coore and Ben Crenshaw, is exquisitely carved out of the breathtaking Cape Breton landscape. With postcard-worthy panoramas vying for your attention and every hole calling out to the sea, this is linksland golf at its best. Built by dreamers, for dreamers, Cabot Cliffs now sits at number 9 on Golf Digest ’s list of the World’s 100 Greatest Golf Courses.

Core Accountabilities

· Development of a long-term structure in the culinary brigade through training, mentoring and growing of individuals.

· Other duties as assigned by management

Responsibilities

Work alongside team of leaders at Cabot to ensure resort consistency and vision is met and exceeded.; Work closely with culinary and front of house leaders to build a world class F&B program for the resort, its employees and its guests.; Sharing recipes and cooking techniques with the culinary brigade and guests; Development and maintenance of a ‘food bible’ for all F&B employees. This should have all dishes served, the recipes and images of the dish. It is to be used to ensure sound knowledge and consistency of the food served in all Cabot outlets. The food bible will be an ongoing task and is deemed an essential accompaniment to a menu change.; Build relationships with local farms, fisherman, and other purveyors of quality ingredients. Develop sustainable long term programs to ensure continuity and consistency.; Ensure sound financial performance through labor management and food cost control.; Ensure schedule and payroll metrics are adhered to on a consistent basis; Set goals and objectives to improve kitchen’s performance and efficiency; Run efficient food storage, prep and rotation systems; Drive and reward performance of top talent; Communicate expectations and create an environment of pride and accountability.; Work with all departments to ensure clear communication, understanding, and positive relationships between the kitchen and other departments; Run a clean, organized culinary operation that meets and exceeds health & safety standards; Overseeing the upkeep & maintenance of all kitchen equipment and facilities; Monitor & correct daily in/out punches for hourly employees and submit approved hours by deadline for biweekly payroll; Abide by all occupational health and safety standards; Follow all Fire Safety Plans and Regulations; Carry out duties through prescribed safe working practices; Be proactive in identifying and reporting all safety risks to staff; Comply and maintain all specified kitchen standards at all times

Requirements

A minimum of 10 years’ experience with at least 3 years’ experience in a senior culinary leadership role; Degree or diploma in the culinary field or equivalent industry experience