THE ‘PUZZLE’ ROLE ($50,000 – $55,000)

puzzle role

In 1980, the Rubik’s Cube made its worldwide debut … and became an instant craze.

Two years later … the record for solving the peculiar puzzle stood at 22.95 seconds!
29 years later, Feliks Zemdegs would break the 6 second barrier … solving the puzzle in a mere, 5.66 seconds.

Many believed that record would very likely stand the test of time … and breaking the 5 second wall was impossible. That is … until Lucas Etter arrived on the scene.

In November 2015 …  14-year-old Lucas Etter, obliterated Zemdegs’ record while also breaching the 5 second barrier! Etter solved the puzzle in a mind-blowing 4.90 seconds!

So, what does this have to do with Match and Fable’s most recent mandate?
Well … not much really.

That said … while you won’t be expected to solve the Rubik’s Cube … you will be expected to help our client put the pieces together with their rapid expansion efforts!

POSITION:           CHEF


Our client is in the final steps of completing construction of the largest log Conference Center in Northern Ontario.  The location will accommodate corporate and wedding events – up to 400 people.  This Spring … they will also be launching a new restaurant within the building.


  • Train kitchen personnel on food products and food presentation to maintain high quality standards.
  • Train all staff in sanitation practices – to ensure compliance with health and legal regulations.
  • Work with Executive Chef, GM, Ops Manager and President to plan menus for restaurant and catering operations.
  • Expedite food lines & food counters … to ensure food is prepared / presented to highest possible standard.
  • Develop policies and procedures to enhance and measure quality.
  • Responsible for all ordering (and inventory procedures) ensuring best quality product, minimal waste and proper food costing.
  • Monitor scheduling and direct personnel to ensure food preparation is optimized and within budget.


  • MUST HAVE: A ‘hands-on’ management style + drive for excellence in product, presentation & service attitude.
  • Willing to go the extra mile to accommodate guests … and exceed their expectations.
  • MUST HAVE: Minimum 5 years’ experience as chef or sous chef running a premium Steak House restaurant &/or hotel fine dining kitchen
  • MUST HAVE: Minimum 3 years’ experience in catering / banquet kitchen operations
  • NICE TO HAVE: Resort / Hotel experience – a huge asset
  • Able to work at a rapid pace while maintaining highest attention to detail; ability to multi-task


SALARY: $50,000 – $55,000 + incentives + bonuses
OTHER: vacation + housing + meals

INTERESTED?  There are 3 things Mark Vandyke needs from you;

  1. Send your resume to Mark at
  2. Ensure the subject line of your email reads; THE ‘PUZZLE’ ROLE – 22A91MTCHFBL
  3. In a short email … please tell Mark how your experience fits what we’ve outlined above.

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