Location: Mill River, PEI
Reports to: Chief Operations Manager
Employment Type: Full-time, Permanent (seasonal peak hours)

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Position Overview:

The Head Chef of Mill River Resort will oversee all culinary operations at our resort, ensuring the highest standards of food quality, creativity, and service. This role combines leadership, menu innovation, and hands-on cooking in a unique rural setting known for its summer tourism and winter vacationing for island families. The successful candidate will balance day-to-day kitchen operations with strategic planning, cost control, and staff development to deliver an exceptional dining experience to resort members, guests, and event clients. Service includes breakfast, lunch, dinner, conventions, and other resort amenities.

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Key Responsibilities

Culinary Leadership & Execution

• Lead, inspire, and manage the kitchen team, including Sous Chefs, line cooks, and kitchen staff.
• Develop seasonal, locally inspired menus highlighting PEI’s seafood, farm-fresh produce, and regional specialties.
• Maintain consistency in quality, presentation, and portioning across all resort dining outlets (clubhouse restaurant, banquet facilities, special events, catering).
• Uphold food safety and sanitation standards in compliance with provincial health regulations.

Operational Management

• Manage daily kitchen operations including prep, service, and clean-up.
• Implement and monitor systems for food inventory, ordering, and waste reduction.
• Work closely with the resort’s Food & Beverage Manager and Chief Operations Officer to forecast demand and align kitchen operations with resort goals.
• Ensure efficient service during peak periods such as golf tournaments, weddings, and seasonal events.

Financial Accountability

• Develop and maintain food cost controls, portion guidelines, and supplier relationships.
• Monitor labor costs, scheduling, and productivity to meet budget goals.
• Participate in annual budget planning and provide monthly kitchen performance reports.

Team Development & HR

• Recruit, train, and mentor culinary staff, fostering a supportive and professional work environment.
• Conduct regular performance reviews and provide constructive feedback.
• Promote career development and retention, with a focus on local workforce development.

Guest Experience & Resort Culture

• Collaborate with management to design unique culinary experiences for members, tourists, and private functions.
• Engage with guests when appropriate, promoting the resort’s reputation for exceptional hospitality.
• Act as an ambassador of PEI’s food culture, showcasing regional products and traditions.

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Qualifications

Education & Training

• Red Seal Chef certification (or international equivalent) strongly preferred.
• Food Safety and Sanitation certification required.

Experience

• Minimum 5–7 years of progressive culinary leadership experience, preferably in resorts, golf clubs, fine dining, or banquet/event operations.
• Proven track record in menu development, cost control, and managing diverse teams.
• Experience working with seasonal and local ingredients.

Skills & Attributes

• Strong leadership and communication skills with the ability to motivate a diverse team.
• Financial acumen with a deep understanding of food costing, labor management, and P&L responsibilities.
• Creativity and passion for delivering high-quality culinary experiences.
• Flexibility to adapt to seasonal business fluctuations and rural living.
• Ability to thrive in a hands-on role while also managing big-picture kitchen strategy.

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Compensation & Benefits

• Competitive salary (commensurate with experience and regional benchmarks).
• Performance-based incentives.
• Housing assistance or relocation support may be available for the right candidate.
• Staff meals, golf privileges, and access to resort amenities.
• Professional development opportunities.