Responsibilities
- Oversee all kitchen operations, ensuring meals are prepared and served on schedule.
- Lead menu planning and development, including special dietary accommodations and themed meals.
- Supervise and mentor Sous Chefs, Cooks, and kitchen support staff.
- Ensure consistent food quality, portioning, and presentation across all meal services.
- Manage food ordering, inventory control, and vendor relationships.
- Conduct regular audits and inspections to ensure compliance with food safety and sanitation standards.
- Implement and enforce FOODSAFE protocols and safety guidelines.
- Monitor and report on food costs, waste reduction, and budget adherence.
- Coordinate with maintenance personnel to address equipment issues promptly.
- Engage with clients and guests to gather feedback and improve service delivery.
- Support training programs and lead daily briefings and safety meetings.
- Other duties as assigned.
Requirements
- Must report to the Executive Chef.
- Must oversee culinary operations in a remote camp environment.
- Must lead menu development, supervise kitchen staff, ensure food safety compliance, manage inventory and procurement, and maintain high standards of food quality and presentation.
- Must travel fly-in/fly-out from Edmonton, Alberta or Yellowknife, Northwest Territories to the project site in Nunavut.
- Must comply with safety-sensitive requirements including Criminal Background, drug, alcohol, and fit to work testing.
Work Arrangement
On-site — Nunavut
Additional Information
- Fly-in/fly-out travel from Edmonton, Alberta or Yellowknife, Northwest Territories to Nunavut.
- Potential for weather-related delays or logistical challenges.
- Position is safety sensitive.
- Criminal Background check required.
- Drug testing required.
- Alcohol testing required.
- Fit to work testing required.
- Stand and walk for extended periods.
- Might have to work both day and night shifts.
- Frequently lift and move up to 50 lbs, including food containers and kitchen equipment.
- Perform repetitive tasks such as chopping, stirring, lifting, and plating under time pressure.
- Navigate between hot cooking lines, coolers, freezers, and prep stations efficiently.
- Wear full PPE, including non-slip footwear, chef’s uniform, gloves, and hat/hairnet.
