Career Opportunity – Banquet Chef

Oakwood Resort in Grand Bend in recruiting a Banquet Chef. This is a full-time, seasonal position, and seasonal that requires 40 hours or more  a week of shift work, Sunday to Saturday, depending on the requirements of the food and beverage department. Must be experienced in banqueting and restaurant service. Cooking from scratch experience also required. Reply via email with resume.


  • To aid in providing efficient and cost effective food service to the Oakwood Resort. Assisting to the Executive Chef and Sous Chef.


  • To ensure all menu items are consistently prepared in accordance to the specifications of the Executive Chef
  • To ensure superior quality and freshness of all menu items prepared by all kitchen staff
  • To ensure proper stock rotation of deliveries and food in production
  • To participate in the creation of new menu items and daily features
  • To ensure daily features are correctly cost and portion controlled
  • To report inferior (poor quality) product to Executive Chef for credit or re-ordering from suppliers
  • To clean and organize store rooms, fridges and freezers ensuring proper rotation of product (FIFO) par stocks are maintained and items needed to order are brought to the attention of the Executive Chef
  • To ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored
  •  To assist in staff training and development with emphasis on culinary skills, quality of product and pleasing presentation of dishes
  • To ensure that all staff are correctly dressed to satisfy statutory requirements as well as enhancing the image of the Oakwood Resort
  • To ensure all documents are collected and given to the Executive Chef for immediate processing
  • To constantly update one’s knowledge and skills for the good of the Oakwood Resort and the profession
  • To conduct one’s self at all times with the standards of the Canadian Society of Chefs and cooks
  •  To obtain a Certificate of Qualification in the trade of Cook
  • To ensure a clean and organized work environment with emphasis on safe food handling as set forth by the Regional Health Department with emphasis on H.A.C.C.P handling and procedures
  • Ensure food and equipment are properly handled and stored
  • To adhere to all Oakwood Resort policies and procedures
  • No horse play or foul language with coworkers or guests
  • No playing with/or abusing food and beverage products
  • No usage of kitchen equipment without supervision or training
  • To report any staff member disobeying or not following Oakwood Resort company policies
  • To report any lost or stolen merchandise to the Executive Chef
  • To assist and /or supervise buffet and event setups and tear downs
  • To ensure food and equipment is properly handled and stored
  • To hold daily briefings with the Executive Chef for updates and work assignments
  • To read, understand and organize Banquet and Event Order sheets on a daily basis
  • To foster a team environment by helping where necessary with other Oakwood Resort departments
  • To effectively accomplish any reasonable request made by the Executive Chef, Sous Chef or other department heads
  • To meet or exceed all of the specific objectives or tasks set forth in the most recent job description
  • To represent the Oakwood Resort and the standards of the Executive Chef to the best of your abilities
  • Promote and maintain a safe and healthy work environment by adhering to the legislation set out by Occupational Health and Safety, including
    • Performing workplace inspections, employee safety observations
    • Conducting information sessions, incident investigations, employee training
    • Correcting substandard acts or conditions
    • Commending employee and supervisor health and safety performance
  • Assist with other related duties, as required
  • As an Oakwood employee, responsible for the ongoing general appearance of the Resort property. This entails allocating found garbage in the appropriate areas.


  • Red Seal Certification
  • College Diploma in Food & Beverage Program


  • Must have experience and be proficient in both a la carte and production cooking
  • Excellent interpersonal and communication skills
  • Must be effective supervisor, trainer, administrator and team player with strong leadership and organizational skills
  • Must be innovative, detail oriented and quality conscious


  • 5-10 years of experience cooking in similar environment
  • 2-3 years Supervisory experience

If you are interested – please apply to:

For additional information please fill out the form:

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