Role OverviewThe Head Chef is responsible for maintaining a safety culture, coordinating meal production, and supervising kitchen staff at the lodge. They will work closely with the Chef and other team members to ensure a great guest experience. The Head Chef will be accountable for maintaining a safety culture, following all SOPs, JSAs, and policies, and coordinating kitchen staff involved in meal preparation and serving.
What You Will Do
The Head Chef will be responsible for preparing meals as per the menu plan and specifications, ensuring adequate quantities of menu choices are prepared, and operating various kitchen equipment. They will also run daily safety meetings with staff, meet with the Chef to discuss menu preparation and production strategy, and ensure stock levels are sufficient to maintain a minimum two-week supply.
Why It Might Be a Fit
The ideal candidate will have 3+ years of culinary experience, preferably in a remote camp or the hotel/hospitality industry, and excellent communication and leadership skills. They will be able to work safely and navigate within small, close quarters and congested areas, and be willing to travel and work long rotations away from home.
Requirements
- 3+ years culinary experience
- Ability to communicate effectively, both written and orally, in English
- Outstanding communication and leadership skills
- Valid food safety certification is an asset
- First aid certification is an asset
- Strong prioritization and time management skills
- Ability and willingness to travel and work long rotations away from home
Benefits
- Free Housing & Meals On Rotation
- Health Coverage
- Flexible Spending (HSA and FSA options)
- Employee Assistance Program
- Pet Insurance
- Retirement Savings (401(k) plan with company match)
- Competitive Pay
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