Culinary Operations Manager

Culinary Operations Manager Lush fairways complemented by immaculate greens and edged with elegant spires of jack pine and spruce define The Dunes Golf & Winter Club – northern Alberta's premier golf course. With views of the Wapiti River valley and glimpses of natural wildlife, this 18-hole public course is as picturesque as it is challenging. Located on Resources Road, just four kilometers south of Grande Prairie's city limits, The Dunes has multiple tee boxes offering four lengths of play – gold, blue, white, and red. After your round, enjoy a beverage, snack, or meal in our fully licensed clubhouse or on our patios overlooking the 9th or 18th greens. We're looking for an experienced and motivated Culinary Operations Manager to lead our kitchen and event food service operations. This is a full-time, year-round role with seasonal scheduling flexibility required — including evenings, weekends, and extended hours during peak event times. The Dunes is expected to host over 80 events in 2026, including weddings, tournaments, meetings, and holiday functions. The successful candidate will play a vital role in ensuring exceptional service in both our Masters Lounge and through large-scale event execution. Summary of Responsibilities Direct Reports: Kitchen Supervisors Line Cooks Dishwashers Event Kitchen Employees Key Areas of Focus: Operational Leadership: Communication and collaboration across departments Business planning and operational strategy Consistent implementation of culinary standards and procedures Inventory & Cost Control: Monthly and annual inventory processes Ordering and invoice tracking Managing food costs to maintain a combined target of 35% or less Kitchen Cleanliness & Safety: Daily and monthly cleaning procedures Equipment maintenance and storage management Adherence to food safety regulations Staff Management: Recruitment, training, and performance leadership Schedule creation and team coordination Fostering a supportive, high-performance kitchen culture Daily Operations & Event Execution: Managing day-to-day operations in the restaurant, kiosk, and on-course service Delivering high-quality service during off-season and in-season events Overseeing food production and presentation for weddings, tournaments, and special functions Qualifications: Culinary experience and/or professional training required Strong leadership skills with a team-first mindset Banquet or special event service experience is an asset Food Safe Certification Standard First Aid Certification Ability to multitask in a fast-paced environment Able to lift/push/pull up to 50 lbs Reliable, organized, and professional Compensation & Benefits: Base salary: $60,000/year, paid bi-weekly Gratuity pool eligible – estimated $7,500 annually (paid monthly) Daily tip pool eligible – estimated $3,120 annually (paid bi-weekly) $2,000 retention bonus after 12 months of continuous employment Annual…