Executive Sous Chef - RattleSnake Point Golf Club

RattleSnake Point Golf Club is Hiring! Executive Sous Chef As the Executive Sous Chef you are an essential component to our pursuit of customer service excellence. Your main responsibilities will be the preparation and production of high quality food but your other duties will include continuous hands-on training of all kitchen team members, menu planning and recipe costing, as well as efficient purchasing, receiving, food storage and inventory control procedures. Job Responsibilities This position will take the leadership role in preparation and production of all food requirements for our varied daily functions Predominantly responsible for the leadership and guidance of a 4-5 persons team responsible for preparing all food requirements and completing the daily cooking process for members and private functions Responsible for organizing and providing all food items for the halfway house and beverage cart Assist with the continuous hands-on training of all kitchen team members, focused on providing consistently high quality food and value Assist with menu planning and recipe costing as required Assist with the maintenance of efficient purchasing, receiving, food storage and inventory control procedures Ensure all kitchen team members are correctly trained according to municipally approved food handling procedures Achieve and maintain full compliance with all regulatory health and safety codes in food preparation areas Complete all standard requirements of ClubLink health & safety training and maintain a strong work place health and safety environment Actively participate in joint health and safety committee (JHSC) meetings Complete certification on WHMIS policies and procedures Excellent customer relations and service skills Qualifications Technical training at the highest level of culinary arts, supported by professional qualifications Minimum of 3-5 years’ experience in a wide variety of food & beverage operations. Experience in golf course,hotel / resort or fine dining considered an asset. Proven performance with cost controls. Self motivated, innovative problem solver, with proven leadership and communication skills. Excellent customer relations and service skills WHAT’S IN IT FOR YOU? Competitive Compensation Health Benefits Participation in ClubLink’s RRSP/DPSP Program Room for advancement Staff Meal Plan Discounted merchandise & staff pricing program Complimentary Golf Work perks membership Additional Details This is a full-time permanent position. Must be able to work a variety of shifts including evenings and weekends. ClubLink is an equal opportunity employer committed to providing an inclusive workplace. Please contact [email protected] if a workplace accommodation is needed throughout the selection process. Thank you for your interest in ClubLink.

Lead the preparation and production of high-quality food for daily functions and private events. Manage kitchen staff training, menu planning, recipe costing, and inventory control procedures.

Requires technical training in culinary arts and 3-5 years of experience in food and beverage operations. Candidates must demonstrate strong leadership skills and a proven track record with cost controls.

• Health Benefits • RRSP/DPSP Program • Room for advancement • Staff Meal Plan • Discounted merchandise & staff pricing program • Complimentary Golf Work perks membership

• LeadershipSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Culinary Arts
• Menu Planning
• Recipe Costing
• Inventory Control
• Staff Training
• Food Safety Compliance
• Leadership
• Purchasing
• Customer Relations
• WHMIS
• Cost Control
• Food Production

• Food & Beverage
• Hospitality
• Management & Leadership
• Sports & Recreation

Formation minimale

Diplôme professionnel

Expérience minimale

2+ ans

Postuler avant le

4 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level