We are seeking an Executive chef for our lodge & restaurant in downtown Revelstoke. This position overlooks the culinary side of the lodge as well as the public a la carte restaurant - The Quartermaster Eatery.

Eleven is different than anything anyone has experienced before. So it's really hard to describe in a way people get. Technically, we're an "experiential travel company" with a diverse portfolio of intimate, discrete properties in remarkable corners of the world. At each destination our guided outdoor adventures, unique to that region, await guests of all ages and skill levels. Back in the lodge we provide a comfortable and welcoming vibe that also embraces world class decor and Michelin-level local chefs preparing seasonal foods. Every lodge upholds a commitment to the environment, impeccably designed accommodations, incredible cuisine, rejuvenating spas, and trust-inspiring guides who lead guests to new dimensions.

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  Position Purpose

The Executive Chef is responsible for the culinary side of the in-house and a la carte guest experience of the Eleven Revelstoke Lodge & Quartermaster Eatery. They are responsible for in-house breakfast, take-out heli/picnic lunches and apres preparation as well as for the a la carte Quartermaster Eatery. All these meals are an essential part of the Eleven Experience in summer and Kingfisher Heli Lodge experience in winter as well as for the representation to the public, eating at the Quartermaster Eatery.

Responsibilities/Duties/Functions/Tasks

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  Seasonal menu creation:

• Create and execute unique, seasonal and local breakfast, lunch, apres and dinner menus

• A la carte winter and summer menus to reflect the season with different vegetables and proteins, taking into account the change in clientele, this includes savory dishes as well as desserts

• Refresh the menu twice a season (including rewriting adjusted dishes) and present the updates to the restaurant and general manager

• Have a weekly feature dish with a different protein and garnish every week

• Reach out to local vendors to support and source as locally as possible

• Take charge of plate ware and presentation of dishes. Think outside the box and bring new ways of serving into the mix, i.e. sauce on the side, flambe etc.

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  Leadership:

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  Provide meaningful leadership within the Eleven Revelstoke & Quartermaster Eatery F&B Team

• Regular check ins with team members, follow ups on challenges, problem solving and redirecting the team to act within the company’s standards and procedures

• Liaise and communicate clearly with all necessary team members of Eleven Revelstoke Lodge & Quartermaster Eatery

• Be proactive in recruiting and building up a competent kitchen team by developing and implementing new strategies and best practices for a smooth workflow

• Perform at a high level in a dynamic, fast-paced work environment while maintaining a respectful, calm composure and fostering a team environment

• Use strong communication skills to maintain clear communications with all culinary and Eleven staff, as well as uphold optimal operational performance

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  AM Team:

• Coach, train and support the breakfast/lunch team and set them up for success

• Plan and develop the breakfast menu. This includes sweet and savory dishes, smoothie making and baking.

• Be involved in conzeptualisation of the buffet in regards to presentation, layout and practicality

• Ensure breakfast and lunch prep lists and orders are up to date

• Provide feedback if any equipment for heli/picnic lunches needs replacement or if any additional items are needed

• Support on the line if needed

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  PM Team

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  Coach, train and support the apres/dinner team and set them up for success

• Develop an apres menu and train the team for smooth execution. This includes ensuring that apres can be served on days when the Quartermaster Eatery is closed (TUE/WED)

• Provide a balanced staff meal to all staff on shift and maintain an organised staff food shelf

• Continuously review a la carte dishes for seasonality and update the menu as needed

• Ensure all team members have necessary training to execute the menu and adapt to changes

• Support on the line if needed

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  Business orientation

• Be aware and in control of budget restrictions for labor and food cost. Develop a sense of profitability and entrepreneurship.

• Follow procedures to upkeep an organized system for inventory and placement of food products. Upkeep tight par levels and be ready to talk about inventory levels and explain numbers

• Maintain a strict and refined ordering system across various suppliers, eliminating local store runs

• Efficiently schedule all team members and upkeep clear records for payroll purposes (breakfast, lunch and dinner team). Provide HR with payroll record for all BOH staff

• Regularly check company email, thoroughly reading all emails and responding in a timely manner

• Be readily available to provide menus for special events according to the theme or requirements of the occasion in order to support the restaurant manager to increase revenue and reputation through such events

• Be a flexible team player willing to do anything to complete the culinary team goals and guest needs – possible split shift, long hours, switching days off if needed, meeting guest needs and expectations

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  Health & Safety

• Ensure all industry standards are met and that the kitchen is well organized, free of clutter and that all machinery is upkept

• Maintain a clean, food-safe, and organized kitchen, ensuring all equipment is properly used and cared for while keeping an accurate and up-to-date inventory record

• Take charge of any repairs that need to be reported to maintenance and keep up with preventive maintenance requests to avoid breakage

• Ensure all kitchen equipment and material is well organized and only necessary items are stored in the working area. declutter regularly to maintain a clean and efficient work space for the team

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  Qualifications

  • Proficient in Microsoft Office Suite

  • Proven strong menu writing skills

  • Proven ability to manage staff including production, training and service

  • Culinary degree or equivalent experience

  • Proven ability to work with several distributors to place orders and process invoices

  • Proven ability to work with local food purveyors to obtain the best possible product

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  Work Requirements

• Current driver’s license

• Must be able to lift 50+ pounds

• Flexible work schedule

• Ability to be on your feet for long hours

Full health and dental benefits will be provided.