Join Our Team at Post Hotel - Explore Career Opportunities

Careers

Join Our Team

Post Hotel & Spa offers great career opportunities in a wide range of positions. Come live and work in this truly beautiful place – a mecca for mountain activities all year round.

Perks at the Post

Icon ski glass
Discounted Ski/Snowboard Passes
Icon subsisized staff housing
Subsidized Staff Housing
Icon discount
Local Lake Louise Discounts
Icon career growth
Career Growth Opportunities
Icon free
Complimentary Stays in Banff and Emerald Lake
Icon referral program
Staff Referral Program

Job Openings

We have employment opportunities in a range of areas. You can explore open positions below. If you don’t see a position that’s right for you, you can submit your resume. We look forward to hearing from you!

  • Guest Services 2 roles
    • Guest Service Agent Read more less »

      Guest Service Agent

      Posted 2 days ago
    • Front Office Manager Read more less »

      Position: Front Office Manager

      Department: Front Desk

      Report to: General Manager

      Hours: As required

      Position Overview:

      The Front Office Manager is responsible for leading and managing all Front Desk operations, ensuring efficient service delivery in line with hotel policies and standards. This role involves directing Guest Services Agents/Supervisor to provide exceptional customer service and maintaining smooth front office functions.

      Duties and Responsibilities:

      • Oversee the Front Desk operations, ensuring they run efficiently and in accordance with hotel policies.
      • Provide leadership and support to Front Desk team members, handling guest issues and complaints with professionalism.
      • Maintain the Guest Service Record (GSR) log daily, ensuring accuracy and professionalism.
      • Regularly review and provide feedback on team performance, guiding staff towards service excellence.
      • Conduct initial and ongoing training for Guest Service Agents to enhance service quality and teamwork.
      • Keep updated with property details, local area information, room rates, and packages, and disseminate this knowledge to the team.
      • Handle reservation inquiries and bookings, offering current information on rates, offers, and packages.
      • Provide shift coverage across Front Desk as needed.
      • Coordinate preparations for Group, Media, and FIT arrivals, liaising with F&B and Conference departments.
      • Manage Front Office filing systems and tracking sheets, ensuring they are organized and current.
      • Perform daily No-Show checks and ensure Front Office supplies are well-stocked.
      • Undertake additional responsibilities and duties as required.

      Qualifications

      • Previous experience in Front Desk operations is essential.
      • Proficiency in Opera PMS is essential.
      • Demonstrated passion for customer service and problem-solving skills.
      • Previous leadership or supervisory experience in a hospitality setting is essential.
      • Strong organizational skills and attention to detail.
      • Ability to work independently, manage emergencies, and lead a team successfully.
      • Flexibility to work under pressure in a dynamic environment.
      Posted 2 days ago
  • Food and Beverage 5 roles
    • Assistant Food and Beverage Manager Read more less »

      Position: Assistant Food and Beverage Manager

      Department: Food and Beverage

      Report to: Food & Beverage Manager

      Hours: As required

      Position Overview:

      As the Assistant Food and Beverage Manager at Post Hotel & Spa, you will play a crucial role in supporting the Food & Beverage Manager in overseeing the dynamic culinary landscape of our renowned dining establishments. This position involves active participation in daily operations, team leadership, and collaboration with various departments to ensure an exceptional guest experience.

      Duties and Responsibilities:

      • Assist the Food & Beverage Manager in managing and supervising all aspects of the food and beverage department, including dining establishments, staff, menus, and guest experiences.
      • Assist with the execution of service with the culinary team to maintain high-quality standards in food presentation, ensuring alignment with the overall vision of Post Hotel and Spa.
      • Supervise and lead all front-of-house staff, including servers, bartenders, and support roles.
      • Foster a positive and collaborative team culture, providing guidance and support as needed.
      • Execution of strategies to enhance guest satisfaction, drive revenue growth, and maintain the exceptional standards of Post Hotel and Spa.
      • Assume a leadership role in the absence of the Food & Beverage Manager, addressing operational challenges, ensuring adherence to health and safety regulations, and maintaining exceptional service levels.
      • Collaborate with the Head Sommelier to contribute to the development and maintenance of an outstanding wine and beverage program.
      • Engage with guests, gather feedback, and proactively address inquiries, concerns, and special requests to ensure personalized and memorable experiences.
      • Coordinate with other departments, including front desk, housekeeping, and events, to ensure seamless operations and exceptional guest experiences.

      Qualifications

      • Minimum of 3 years of experience in a leadership role within the food and beverage department of a luxury hotel or fine dining establishment.
      • Solid understanding of food and beverage operations, including service standards, wine pairings, and culinary trends.
      • Demonstrated leadership abilities with a focus on team motivation, development, and collaboration.
      • Excellent communication, interpersonal, and problem-solving skills.
      • Knowledge of Relais & Chateaux standards is desirable.
      • Ability to thrive in a fast-paced and dynamic environment.
      • Relevant certifications in hospitality or culinary arts are advantageous.
      Posted 2 days ago
    • Evening Server Read more less »

      Position: Food and Beverage Server

      Department: Food and Beverage

      Report to: Food & Beverage Manager

      Hours: As required

      Position Overview:

      Food and Beverage Server provides excellent customer service through prompt order taking, professional wine and menu recommendations, timely food delivery and anticipating guest needs. Builds loyalty through personalized interactions and flawless execution.

      Duties and Responsibilities:

      • Welcome guests warmly, present menus and provide detailed explanations of dishes, specials, and beverage options.
      • Offer recommendations and assist guests in making informed choices based on their preferences.
      • Take accurate and detailed orders, ensuring special requests and dietary restrictions are noted.
      • Collaborate with kitchen and bar staff to ensure seamless communication and order accuracy.
      • Serve dishes with precision, adhering to high presentation standards.
      • Monitor table needs, anticipating and fulfilling guest requests promptly.
      • Maintain a thorough knowledge of wine, cocktail, and menu offerings to make informed suggestions.
      • Provide polished and professional service throughout the dining experience.
      • Ensure cleanliness and organization of the dining area, including table setup and breakdown.
      • Process guest payments accurately and efficiently.
      • Handle guest feedback and concerns with tact and a commitment to resolution.
      • Collaborate with colleagues to create a cohesive and harmonious team environment.
      • Uphold the highest standards of service excellence.

      Qualifications

      • Previous experience as a server.
      • Knowledge of wine, spirits, and culinary offerings.
      • Exceptional customer service and communication skills.
      • Ability to thrive in a fast-paced and dynamic restaurant environment.
      • Attention to detail and a commitment to delivering impeccable service.
      • Team player with a positive and proactive attitude.
      • Flexibility to work evenings, weekends, and holidays.
      • Knowledge of POS systems and order entry procedures.
      • Formal training in hospitality or culinary arts is an asset.
      Posted 2 days ago
    • Relief Maitre D'hotel Read more less »

      Position: Relief Maitre D'hotel

      Department: Food & Beverage

      Report to: Food & Beverage Manager

      Hours: As required

      Position Overview:

      The Relief Maitre D'hotel plays a dual role in ensuring exceptional dining experiences for our guests. This unique position involves managing the Front of House operations of our formal restaurant for two days a week as a Maitre D'hotel, and providing high-quality service as an Evening Dining Server for the remaining three days. The Relief Maitre D'hotel is responsible for supervising the waiting staff, welcoming guests, managing reservations, and ensuring overall guest satisfaction during their tenure as Maitre D'hotel, while seamlessly transitioning to a server role to deliver personalized and attentive service.

      Duties and Responsibilities:

      As Maitre D'hotel (2 days per week):

      • Act as the face of our dining room, ensuring the highest level of service and creating a positive first impression for guests.
      • Use the F&B reservation system to optimize customer reservations and requests. · Ensure the dining room is set up and prepared before service.
      • Greet customers and guide them to their tables.
      • Answer customer questions regarding food, cocktails, and wine pairings.
      • Resolve customer complaints or disputes.
      • Manage waitstaff to ensure efficient and excellent service throughout a given seating.
      • Possess comprehensive knowledge of the menu and wine list. Present menu items, describe dishes, and suggest suitable wine pairings.
      • Identify opportunities for service improvements and communicate suggestions to the management team.

      As Evening Dining Server (3 days per week):

      • Welcome guests warmly, present menus, and provide detailed explanations of dishes, specials, and beverage options.
      • Offer recommendations and assist guests in making informed choices based on their preferences.
      • Take accurate and detailed orders, ensuring special requests and dietary restrictions are noted.
      • Collaborate with kitchen and bar staff to ensure seamless communication and order accuracy.
      • Serve dishes with precision, adhering to high presentation standards. · Monitor table needs, anticipating and fulfilling guest requests promptly.
      • Maintain a thorough knowledge of wine, cocktail, and menu offerings to make informed suggestions.
      • Provide polished and professional service throughout the dining experience.
      • Ensure cleanliness and organization of the dining area, including table setup and breakdown.
      • Process guest payments accurately and efficiently.
      • Handle guest feedback and concerns with tact and a commitment to resolution.
      • Collaborate with colleagues to create a cohesive and harmonious team environment.
      • Uphold the highest standards of service excellence.

      Qualifications

      • Previous experience as a Maitre D' in a high-end dining establishment will be an asset.
      • Relais & Chateau experience will be an asset.
      • Thorough knowledge of dining etiquette, protocol, and the food service industry.
      • Strong interpersonal and customer service skills.
      • Adaptive organizational skills and the ability to change plans to meet new circumstances.
      • Excellent communication and customer service skills, including the ability to tactfully deliver unwelcome news to customers.
      • Ability to work under pressure and handle unforeseen events.
      • Previous experience as a server.
      • Knowledge of wine, spirits, and culinary offerings.
      • Ability to thrive in a fast-paced and dynamic restaurant environment.
      • Attention to detail and a commitment to delivering impeccable service.
      • Team player with a positive and proactive attitude.
      • Flexibility to work evenings, weekends, and holidays.
      • Knowledge of POS systems and order entry procedures.
      • Formal training in hospitality or culinary arts is an asset.
      Posted 2 days ago
    • Host/Hostess Read more less »

      Position: Host/Hostess

      Department: Food & Beverage

      Report to: Director of Food & Beverage/Assistant Food and Beverage Manager

      Hours: As required

      Position Overview:

      As the first point of contact for guests, Host/Hostess plays a crucial role in creating a warm and welcoming atmosphere, setting the tone for an exceptional dining experience.

      Duties and Responsibilities:

      • Greet and welcome guests with a friendly and gracious demeanor.
      • Manage reservations, ensuring accurate and efficient seating arrangements.
      • Provide guests with menus and communicate any specials or promotions.
      • Collaborate with servers and kitchen staff to coordinate table turnover and optimize seating capacity.
      • Maintain a clean and organized host/hostess station.
      • Manage guest waiting lists and provide accurate wait time estimates.
      • Monitor the dining room to ensure a smooth and well-paced service.
      • Assist in addressing guest inquiries, concerns, and special requests.
      • Collaborate with servers to accommodate special events or large party reservations.
      • Uphold The Post’s standards of hospitality and service excellence.
      • Communicate effectively with the restaurant team to ensure seamless operations.
      • Work collaboratively with other departments to enhance the overall guest experience.
      • Assist with additional duties as assigned by restaurant management.

      Qualifications

      • Previous experience as a host/hostess.
      • Exceptional interpersonal and communication skills.
      • Ability to remain calm and composed in a fast-paced environment.
      • Strong organizational and multitasking abilities.
      • Positive and friendly attitude with a commitment to guest satisfaction.
      • Familiarity with reservation management systems.
      • Flexibility to work evenings, weekends, and holidays.
      • Passion for hospitality and dedication to providing an elevated guest experience.
      Posted 2 days ago
    • Outpost Manager Read more less »

      Position: Outpost Manager

      Department: Food & Beverage

      Report to: Food & Beverage Manager

      Hours: As required

      Position Overview:

      The Outpost Manager is a key leadership role overseeing the day-to-day operations of the Outpost, ensuring exceptional customer service, and fostering a positive team environment.

      Duties and Responsibilities:

      • Manage all Outpost operations within budgeted guidelines and uphold the highest standards.
      • Ensure compliance with health and safety regulations and company procedures.
      • Oversee daily service, engaging with guests to ensure satisfaction and providing a personalized touch.
      • Communicate effectively with the kitchen to coordinate seamless operations.
      • Lead the Outpost team by attracting, training, and appraising talented personnel.
      • Foster an ownership environment with an emphasis on motivation and teamwork.
      • Provide two-way communication, addressing team needs, and promoting a positive work culture.
      • Preserve excellent levels of internal and external customer service.
      • Engage in conversations with guests to enhance their experience and address any concerns promptly.
      • Ensure a personalized and memorable experience for each guest.
      • Monitor staff adherence to company procedures and health and safety regulations.
      • Conduct regular quality checks to maintain high service standards.
      • Assist in resolving any guest issues or requests promptly and professionally.
      • Collaborate with other departments to enhance overall guest satisfaction.
      • Undertake other duties as requested by guests and/or management.
      • Contribute to the development and implementation of new initiatives to improve Outpost services.

      Qualifications

      • Proven experience in a managerial role, preferably in a hospitality setting.
      • Strong leadership and interpersonal skills with the ability to motivate and inspire a team.
      • Excellent communication and customer service skills.
      • In-depth knowledge of health and safety regulations.
      • Ability to work collaboratively with other departments.
      • Flexibility to work evenings, weekends, and holidays.
      • High school diploma or equivalent; additional qualifications in hospitality or management are a plus.
      Posted 2 days ago
  • Housekeeping 2 roles
    • Room Attendant (Full Time & Part Time) Read more less »

      Position: Room Attendant

      Department: Housekeeping

      Report to: Housekeeping Manager/ Housekeeping Supervisor

      Hours: As required

      Position Overview:

      The Housekeeper/Room Attendant is responsible for upholding the highest standards of cleanliness and guest service in all guest rooms. This role demands attention to detail, a commitment to excellence, and a friendly, courteous approach to guest interactions. The position is vital in creating a welcoming, comfortable, and safe environment for our guests.

      Duties and Responsibilities:

      • Clean, sanitize, and prepare rooms to company standards.
      • Make beds, replace linens, remove trash, and refresh amenities.
      • Vacuum, mop, dust, and polish furniture and fixtures
      • Identify and report maintenance needs or safety hazards.
      • Report Lost & Found items.
      • Manage laundry, garbage, recycling, and cleaning supplies.
      • Prepare cleaning equipment and restock carts at end of shift.
      • Support team members in completing shared workloads.
      • Provide excellent customer service and exceed guest expectations.
      • Comply with all safety procedures and protocols.
      • Other duties as assigned.

      Qualifications

      • Previous experience in housekeeping is preferred but not mandatory.
      • Exceptional attention to detail and customer service orientation.
      • Ability to stand, bend, lift up to 30 lbs., and perform physical tasks.
      • Professional team player with problem solving abilities.
      • Responsible, punctual, and dependable.
      • Willing to work flexible hours in all weather conditions.
      Posted 2 days ago
    • Housekeeping Supervisor Read more less »

      Position: Housekeeping Supervisor

      Department: Housekeeping

      Report to: Housekeeping Manager/Assistant Housekeeping Manager

      Hours: As required

      Position Overview:

      The Housekeeping Supervisor is responsible for overseeing and ensuring high standards of cleanliness, orderliness, and visual appeal in all guest areas, particularly guest rooms. The role involves supervising housekeeping staff, managing daily operations, and ensuring guest requests are addressed promptly and with courtesy.

      Duties and Responsibilities:

      • Inspect rooms regularly to uphold quality standards.
      • Provide daily direction, task prioritization, and motivation to team.
      • Train staff on cleaning procedures, amenities, supplies
      • Track room status and attend to maintenance requests.
      • Maintain neatness and organization of housekeeping offices and storage areas.
      • Assist leadership with projects, peak periods, and emergency situations.
      • Model exemplary grooming, uniform compliance, and guest engagement
      • Utilize Opera PMS for room status updates and lost & found.
      • Comply with health, safety, and sanitation procedures.
      • Other duties as assigned.

      Qualifications

      • 6+ months hospitality housekeeping experience
      • Outstanding customer service, communication, and leadership abilities
      • Exceptional attention to detail and organization
      • Can remain calm and take initiative in high pressure situations.
      • Computer proficient with MS Office, Opera PMS
      • Able to lift up to 30 lbs and be on feet for extended periods.
      • Willing to work flexible hours in all weather conditions.
      Posted 2 days ago
  • Maintenance 1 role
    • Maintenance Manager Read more less »

      Position: Maintenance Manager

      Department: Maintenance

      Report to: General Manager

      Hours: As required

      Position Overview:

      To oversee the maintenance department at the hotel, ensuring high-quality maintenance work for guest satisfaction and safety. The Maintenance Manager supervises and directs the maintenance staff, focusing on optimal performance and maintaining hotel facilities to the highest standards.

      Duties and Responsibilities:

      • Oversee installation, repair, and maintenance of all hotel buildings and structures.
      • Manage maintenance staff, providing training and ensuring adherence to safety standards. Prioritize and delegate work, evaluate performance, and ensure timely completion of tasks.
      • Perform maintenance tasks including drywall repairs, plumbing, painting, tiling, snow removal, carpentry, and minor construction.
      • Operate heavy equipment for snow removal, large deliveries, and moving loads.
      • Develop work plans, routine checks, and project schedules, coordinating with other departments for minimal guest impact.
      • Handle maintenance staff scheduling, payroll, hiring, training, and performance evaluations.
      • Maintain records of completed work and communicate with department heads regarding planned work and concerns.
      • Identify improvement opportunities, cost-saving initiatives, and necessary upgrades.
      • Manage costing, scheduling, and implementation of project work.
      • Track parts, equipment, and consumables inventory, ensuring adequate supplies for operations.
      • Liaise with vendors for parts and equipment procurement, using the PO system for orders.
      • Maintain a clean, organized workshop and develop skills in Mechanical Systems.
      • Provide necessary safety equipment and training to staff.
      • Uphold safety standards and documentation, including hazard assessments.
      • Ensure environmental respect and prevent incidents.
      • Basic proficiency in Windows Word and Excel for reports and record keeping.
      • Respond to emergencies outside normal working hours, accommodating project work, emergencies, or staff shortages.

      Qualifications

      • 5 years of general maintenance experience, with 2 years in a supervisory role preferred.
      • Valid driver's license with a clean driving record.
      • Strong interpersonal skills and an excellent understanding of the hospitality industry.
      • Ability to learn new skills and technologies.
      • Flexibility to work various shifts.
      • Physical capability to perform tasks involving standing, bending, and lifting (up to 50 lbs).
      Posted 2 days ago
  • Kitchen 4 roles
    • Cook Read more less »

      Position: Cook

      Department: Kitchen

      Report to: Executive Chef/Executive Sous Chef

      Hours: As required

      Position Overview:

      As a Cook at The Post, you will play a crucial role in the culinary team, contributing to the preparation of high-quality dishes for our discerning guests in the luxurious setting.

      Duties and Responsibilities:

      • Assist in the preparation and cooking of a variety of dishes as directed by the kitchen leadership.
      • Follow recipes and instructions to maintain the quality and consistency of menu items.
      • Ensure proper portion control and presentation of all dishes.
      • Collaborate with kitchen team members to maintain a smooth and efficient operation.
      • Contribute to the creative process of developing new menu items.
      • Adhere to health and safety regulations in the kitchen.
      • Monitor inventory levels and assist in ordering supplies.
      • Maintain cleanliness and organization in the kitchen area.
      • Support in the preparation and setup for special events and functions.
      • Assist in the proper maintenance and cleaning of kitchen equipment.

      Qualifications

      • Culinary degree or equivalent qualification.
      • Previous experience as a Cook or similar role in a high-end culinary setting.
      • Passion for culinary arts and dedication to delivering exceptional dining experiences.
      • Knowledge of various cooking techniques, ingredients, and presentation styles.
      • Ability to work in a fast-paced and demanding kitchen environment.
      • Strong teamwork and communication skills.
      • Familiarity with health and safety regulations in a culinary setting.
      • Positive attitude and eagerness to contribute to a dynamic culinary team.
      • Ability to stand for extended periods, lift kitchen equipment, and work in a high-paced kitchen environment.
      Posted 2 days ago
    • Outpost Chef Read more less »

      Position: Outpost Chef

      Department: Kitchen

      Report to: Executive Chef

      Hours: As required

      Position Overview:

      The Outpost Chef is responsible for overseeing all culinary operations at The Outpost, a comfortable English-style pub within The Post. This role requires a skilled and creative chef who can maintain the high standards of our classic pub fare while ensuring efficient kitchen operations. The ideal candidate will have a passion for creating quality pub cuisine, strong leadership skills, and the ability to work in a fast-paced environment.

      Duties and Responsibilities:

      >> Menu Development and Execution:

      • Collaborate with the Executive Chef to develop and update seasonal menus
      • Ensure consistent quality and presentation of all menu items
      • Implement and maintain food preparation and cooking standards

      >> Kitchen Management:

      • Oversee daily kitchen operations, including staff scheduling and inventory management
      • Train, supervise, and mentor kitchen staff
      • Maintain a clean, safe, and organized kitchen environment
      • Ensure compliance with all health and safety regulations

      >> Quality Control:

      • Monitor food quality, portion sizes, and presentation
      • Address and resolve customer feedback promptly and professionally
      • Conduct regular taste tests and quality checks

      >> Inventory and Cost Control:

      • Manage food costs and minimize waste
      • Order supplies and ingredients from approved vendors
      • Conduct regular inventory checks and maintain accurate records

      >> Team Collaboration:

      • Work closely with the front-of-house staff to ensure smooth service
      • Coordinate with other departments for special events or promotions
      • Participate in regular meetings with the Executive Chef and management team

      Qualifications

      • Minimum 3-5 years of experience as a Chef or Sous Chef, preferably in a pub or casual dining setting
      • Culinary degree or equivalent practical experience
      • Strong knowledge of classic pub fare and current food trends
      • Excellent leadership and team management skills
      • Ability to work in a fast-paced environment and handle high-pressure situations
      • Strong organizational and time management skills
      • Proficiency in kitchen management software and MS Office suite
      • Knowledge of food safety regulations and certifications
      • Creativity in menu planning and food presentation
      • Excellent communication skills in English, both verbal and written
      • Flexibility to work evenings, weekends, and holidays as required
      Posted 2 days ago
    • Executive Sous Chef Read more less »

      Position: Executive Sous Chef

      Department: Kitchen

      Report to: Executive Chef/ Chef de Cuisine

      Hours: As required

      Position Overview:

      The Executive Sous Chef at Post Hotel & Spa is the hands-on leader of daily kitchen operations, ensuring the consistent delivery of exceptional culinary experiences. This role requires a combination of advanced culinary skills, effective team management, and a commitment to upholding the hotel's Relais & Châteaux standards.

      Duties and Responsibilities:

      Culinary Execution

      • Lead the kitchen team during service periods, ensuring all dishes meet the exacting standards set by the Executive Chef and Chef de Cuisine.
      • Personally prepare and finish complex or signature dishes, setting the benchmark for quality and presentation.
      • Troubleshoot and resolve any issues that arise during service, maintaining the smooth flow of kitchen operations.

      Team Management and Training

      • Provide hands-on training to kitchen staff, demonstrating proper techniques and standards.
      • Mentor junior chefs, fostering their skill development and career growth.
      • Assist in task allocation to ensure optimal kitchen performance.

      Quality Control

      • Conduct final quality checks on all dishes before they leave the kitchen, ensuring they meet The Post's high standards.
      • Maintain strict food safety and hygiene protocols on the kitchen floor.
      • Provide immediate feedback to staff on food preparation and presentation.

      Menu Development Support

      • Assist the Chef de Cuisine and Executive Chef in developing and testing new menu items.
      • Provide creative input for seasonal menu changes and special events.
      • Ensure all kitchen staff are properly trained on new menu items and techniques.

      Inventory Management

      • Oversee daily inventory checks and communicate restocking needs to the Chef de Cuisine.
      • Implement strategies to minimize food waste and optimize ingredient usage.
      • Ensure proper storage and rotation of all food items.

      Operational Support

      • Participate in daily pre-service briefings, communicating important information to the kitchen team.
      • Act as the primary liaison between the kitchen and front-of-house staff during service periods.

      Qualifications

      • Minimum 5 years of experience in luxury hotels or high-end restaurants, with at least 2 years in a sous chef role.
      • Exceptional culinary skills with expertise in a wide range of cooking techniques and cuisines.
      • Strong leadership abilities with a proven track record of effectively managing kitchen teams.
      • Excellent communication and interpersonal skills.
      • Ability to work under pressure and make quick decisions in a fast-paced environment.
      • Culinary degree from a reputable institution; additional certifications in specialized cooking techniques are advantageous.
      Posted 2 days ago
    • Chef de Cuisine Read more less »

      Position: Chef de Cuisine

      Department: Kitchen

      Report to: Executive Chef

      Hours: As required

      Position Overview:

      The Chef de Cuisine at the Post Hotel & Spa is the operational cornerstone of the culinary department, translating the Executive Chef's vision into daily excellence. This role demands a combination of culinary expertise, operational efficiency, and strong leadership to maintain the hotel's Relais & Châteaux standards.

      Duties and Responsibilities:

      Culinary Operations Management

      • Execute the Executive Chef's culinary vision, ensuring consistent delivery of exceptional quality across all dishes and outlets.
      • Oversee daily kitchen operations, including staff scheduling, inventory management, and quality control.
      • Implement and refine cooking techniques and presentation standards set by the Executive Chef.

      Menu Implementation and Refinement

      • Work closely with the Executive Chef to implement new menu items and seasonal changes.
      • Provide critical feedback on menu items, suggesting refinements to enhance flavor profiles and presentation.
      • Ensure all kitchen staff are thoroughly trained on new menu items and techniques.

      Team Leadership and Development

      • Direct and mentor the kitchen team, fostering a culture of excellence and continuous improvement.
      • Conduct regular performance evaluations and provide constructive feedback to team members.
      • Identify and nurture talent within the team, recommending promotions and additional training as appropriate.

      Inventory and Cost Control

      • Manage kitchen inventory, ensuring optimal stock levels and minimizing waste.
      • Monitor food costs and implement strategies to maintain profitability without compromising quality.
      • Conduct regular audits of kitchen processes to identify areas for improved efficiency.

      Quality Assurance

      • Implement strict food safety and hygiene protocols.
      • Address and resolve any customer feedback related to food quality or presentation.

      Administrative Duties

      • Prepare detailed reports on kitchen performance, food costs, and staff productivity for the Executive Chef.
      • Assist in the development of kitchen budgets and strategic plans.
      • Participate in menu costing and pricing decisions.

      Qualifications

      • Minimum 7 years of experience in luxury hotels or high-end restaurants, with at least 3 years in a senior kitchen management role.
      • Proven ability to lead and motivate a large culinary team.
      • Exceptional culinary skills with a deep understanding of diverse cooking techniques and flavor profiles.
      • Strong organizational and problem-solving skills.
      • Excellent communication skills, both verbal and written.
      • Culinary degree from a reputable institution; additional management or leadership qualifications are advantageous.
      Posted 2 days ago

Job Application Form

Thank you for your interest in working with us. Please check below and send your application by filling out the Job Application Form.

Contact Information

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SEASONAL SPRING CLOSURE

It is time for us to tuck away for our spring slumber. We are currently closed and will reopen on Friday, April 26th. We can't wait to welcome you back to enjoy the beauty of spring and the warmth of summer with us.

If you require any assistance or have inquiries, please don't hesitate to reach out to us at 403-522-3989. Our dedicated team is here to help you from 9:00 a.m. to 4:00 p.m.