3 weeks ago
Job ID
# Positions


The Location Chef at the Prince of Wales Hotel is a seasonal position, responsible for all hotel Culinary day to day operations. The Chef will oversee all Kitchen & Employee Cafeteria operations and staff to ensure a quality guest and employee dining experience. Operates quickly and efficiently while adhering to recipes, corporate standards, food safety & sanitation standards, and maintins food cost and budget guidelines. Will work directly with Location Management and our corporate F&B support staff and assist in other departments or tasks as required.


  1. Arrives to work on time and in proper uniform and models the way for a successful and efficient seasonal culinary operation.
  2. Manages (plans, directs, schedules, supervises, evaluates, rewards and disciplines) all tasks performed by Kitchen staff.
  3. Responsible for the preparation and production of daily food service for hotel Dining Room and Employee Dining Room (EDR).
  4. Trains, instructs, and motivates seasonal staff in proper knife handling, sanitation, safety, food preparation, and guest and staff satisfaction. 
  5. Delegates responsibilities and effectively communicates proper instructions to staff, following up in a timely manner to ensure productivity.
  6. Plans and presents creative daily specials for Dining Room.
  7. Organizes and prepares occasional specials for EDR.   
  8. Plans and organizes daily production levels according to forecasts of covers per meal period.
  9. Ensures that prep lists are generated for each station. 
  10. Ensures a quality product is delivered for guests and employees.
  11. Maintains pre-set budgets for labor and food costs with the help of Location Management and Director of F&B.  
  12. Works to ensure proper ordering requirements and inventories are met. 
  13. Works within established controls to minimize food and supply waste and theft. 
  14. Maintains accuracy and frequent entries of all Log Books. 
  15. Places and oversees ALL orders and deliveries for accuracy and completes paperwork deemed necessary by the Director of F&B. 
  16. Participates in all GPC, Federal, Health Department and QA Inspections.  
  17. Will spend at least 50% of each shift working in a designated kitchen position. 
  18. Works directly with the Location Managers to ensure positive employee morale. 
  19. Works with the F&B Director and Executive Chef on all aspects (menus, ordering, set-up, etc…) of special events. 
  20. Conducts regular physical inventories of food supplies and provides inventory to Director of F&B upon request. 
  21. Must complete opening and closing checklists as provided by the F&B Director or Location Manager.
  22. Enforces all Company policies and regulations. 
  23. Assists in other departments or with other tasks as required.


  • 2-3 years head chef, or progressive kitchen management experience required.

  • Red Seal Culinary degree/training or equivalency in work experience required.

  • Experience within a seasonal hotel or restaurant setting preferred.
  • Experience managing a diverse, seasonal workforce preferred. 
  • Must have a strong background in food safety & sanitation.
  • Serve Safe Sanitation Certificate preferred.
  • Efficiency in food costing, kitchen accounting, scheduling, production standards, and creation of a quality product required.
  • Must be knowledgeable in plate presentation – depth, flavor and guest needs.
  • Must be able to multi-task and effectively manage operations under pressure when necessary.
  • Must have the ability to effectively lead, coach and train employees in organizing, prioritizing, and scheduling work assignments.
  • Good organization and communication skills required. 
  • Must give instructions clearly and precisely and follow up in a reasonable amount of time.
  • Must be able to write clearly and precisely.
  • Strong interpersonal skills required.
  • Must be team-oriented, positive, and upbeat.
  • Must be pleasant, helpful, friendly, outgoing, enthusiastic and courteous in dealing with co-workers.
  • Must be able to work at a competent level in all kitchen positions.
  • Must be able to physically operate all kitchen equipment.
  • Must posses current Food Safety certification.

Work Environment

  • Kitchen/EDR in a National Park, Hotel environment.
  • Position requires working long hours, flexible scheudling and varied hours, inlcuding; split shifts, AM/PM shifts, weekends and holidays.
  • Job requires standing for long periods of time, walking, bending, handling, reaching, grasping, lifting 50 lbs., and repetitive motions.
  • Climate control equipment may or may not be present, including woron in coolers & freezers.
  • Kitchen environment may have times of high noise levels.
  • Non-smoking environment.


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