Employment Opportunities

June 6th, 2017


The Club at North Halton was established in 1954 and operates as a member owned equity club with an 18-hole Championship course, four sheets of curling along with social and dining activities year round.
As the Executive Chef you will work in conjunction with the Food & Beverage Manager to deliver upon the service quality and expectations of our members and guests as it relates to the financial goals and objectives of the department.
 Key Duties and Responsibilities:

  • Prepare and cook a variety of cuisine for all daily menu dining outlets and banquets, using skill, creativity and cost effective methods
  • Ensure that food is prepared according to standardized recipes and specifications to maintain consistency and ensure all quality standards and food cost standards are met
  • Maintain a hands-on approach to cooking "on the line" during busy service times as well as training and developing kitchen staff on a daily basis
  • Interview, hire and train all kitchen team members on departmental policies and procedures, approved safety, safe food handling and sanitation practices
  • Motivate, lead and mentor all team members in multiple food outlet areas
  • Achieve consistent financial targets with purchasing, inventory, food and labour cost control methods
  • Work closely with F&B Manager to develop successful Food & Beverage/Hospitality operations
  • Comply with all regulatory health and safety codes, working towards creating a strong workplace health and safety environment
  • Responsible for all Menu Development throughout the year including Restaurant, Banquets, Member Events and any other special events/requests that are requested
  • Post-secondary culinary training certificate and/or diploma.  Red Seal designation is an asset
  • Minimum of four years in a senior culinary leadership role
  • Excellent knowledge of current culinary trends
  • Ability to work and excel in a team environment
  • Proven track record in purchasing, cost control and labour management
  • Health & safety and sanitation control knowledge
  • Ability to quickly evaluate alternatives and decide on a plan of action
  • Ability to communicate effectively with members, guests and clients of the club

Application deadline – Friday June 16th, 2017
Please submit all applications including cover letter and resume to:
Rob Hickson
General Manager
The Club at North Halton



The club is seeking the services of skilled personnel in the capacity of First Cook/Line Cook. Reporting to the Executive Chef and Sous Chef, you will be responsible for providing leadership and guidance to all members of the culinary team.
Key Duties and Responsibilities:
The successful candidate will strive to deliver upon and enhance the service quality and expectations of our members and guests through all food and beverage outlets.

  • Supervise and guide kitchen employees
  • Ensure that all food service standards and quality requirements are met
  • Assisting in menu planning, ordering and inventory
  • All aspects of catering management and line execution
  • Hands on food preparation and serving when needed
  • Ensure Health & Safety regulations are followed
  • Ensure operation’s level of profitability and client satisfaction
  • Training and development of employees
  • Minimum two years proven cooking experience in a fast paced food service operation
  • Chef papers or very strong cooking capabilities required
  • Effective communication, organization and supervisory skills
  • Good knowledge of company policies & procedures
  • Experience in menu costing, menu planning and food preparation
  • Health & Safety and Food Handlers Certification and an asset
  • Understanding of various cooking methods, techniques and procedures

Job Type: Full-time
Application deadline – Sunday June 25, 2017
Please submit all applications including cover letter and resume to:
Nick D`Ovidio
Executive Chef
The Club at North Halton



The Club at North Halton is always interested in adding service oriented employees to our team.   We are currently staffed for the season in all departments (except as noted above).
Servers & Bartenders Amanda Cole
Kitchen Nick D'Ovidio
Clubhouse/Administration Rob Hickson
Turf Department Ryan Scott
Professional Shop & Back Shop Marc Bezaire