Derrick Golf and Winter Club

Kitchen Manager
Edmonton, Alberta, Canada


Mission: We are family-oriented golf, recreation, and private social club, dedicated to providing quality facilities and service to our members.

Vision: To be the most sought-after private club providing the most desired blend of exceptional facilities and services in a comfortable atmosphere.


Job Summary

Reporting to the Food and Beverage Manager, the Kitchen Manager is responsible for the day-to-day operations of the Founders Lounge, Spike Bar, and Sun Café kitchen. Duties include but are not limited to employee scheduling and training, menu preparation, managing food cost and wastage, safety, and sanitation.

Duties and responsibilities

  • Consistently offer professional, friendly, and proactive guest service while supporting colleagues
  • Consistently conduct your supervisory and leadership duties over those who report to you with professionalism, positivity, support, & honesty with diminishing accountability
  • Reporting to the Executive Chef, the Kitchen Manager will liaise with the Food & Beverage Manager, Assistant Food & Beverage Manager, FOH Supervisors, and other F&B Department managers and supervisors to ensure open lines of communication to execute Food Service to the highest standard in the Founders/Spike Bar/Sun Cafe Kitchen
  • Ensure the highest quality and consistency in the preparation of all food items for the Founders/Spike Bar/Sun Cafe Kitchen
  • Monitor and maintain food storage areas to ensure proper rotation and quality preservation of all inventory, minimalizing waste at all possible opportunities.
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment through the implementation and execution of daily/weekly/monthly cleaning checklists
  • Contribute to the enhancement of the menu offerings through creative menu development and presentation.
  • Manage the rollout of new/updated menu offerings per the directions, guidance, and vision of the Executive Chef
  • Have full knowledge of all current and upcoming menu items, daily features, and promotions
  • Balance operational, administrative, and team member needs
  • Conduct daily shift briefings to BOH colleagues.
  • Ensure proper staffing and scheduling according to productivity guidelines and submit proposed schedules to the Executive Chef in a timely matter.
  • Collaborate when required with the Banquets Sous Chef to seek or offer assistance to leverage staffing levels for the mutual benefit of all the F&B Operations
  • Contribute to payroll maintenance as directed by the Executive Chef  
  •  Complete biweekly one on ones with all direct reports to ensure long term development of the kitchen team
  • Create, maintain, follow, and ensure compliance amongst all BOH Team members for Food Safety and Sanitation, including appropriate log keeping
  • Complete monthly inventory of all food products of your area as assigned by the Executive Chef
  • The Kitchen Manager will support the Banquet Sous Chef with the execution of appropriate banquet & catering functions where applicable
  • Responsible for the Derrick Workplace Health & Safety program as it applies to your designated areas, including team member training, incident reporting, hazard identification, hazard controls
  • Advanced customer service skills and the ability to adhere to and enforce all operations procedures amongst all BOH employees
  • Ability to work holidays, weekends, and evenings + events and any other times as required as per business flow and needs
  • Other duties as required

 Skills and Knowledge 

  • Solid written and verbal communication skills
  • A passion for process improvement, excellent problem solving and decision-making abilities
  • Solid manager of people with a track record of building effective relationships
  • Strong analytical skills with the ability to turn data into actionable information
  • Proficient with computers
  • Ability to build effective teams, to inspire others to their best, coach, and mentor


  • Previous leadership experience in the culinary field required
  • Red Seal Chef, Journeyman’s Certificate, or international equivalent preferred
  • Diploma Certification in a Culinary discipline an asset
  • Computer literate in Microsoft Window applications is an asset
  • Strong interpersonal and problem-solving abilities
  • Highly responsible & reliable
  • Ability to work well under pressure in a fast-paced environment
  • Ability to work cohesively with colleagues as part of a team
  • Ability to focus attention on guest needs, remaining calm and courteous at all times
  • 3+ years of direct hands-on experience 


$55,000.00 - $60,000.00

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