Chef (Hospitality)

TL;DR

Chef (Hospitality): Overseeing the day-to-day operation of the kitchen in a remote camp with an accent on menu planning, food safety, and staff supervision. Focus on implementing HACCP methods, managing inventory, and providing high-quality meals for large groups of guests in a remote environment.

Location: Must be based in or able to work at a remote camp in Northwestern Ontario. Travel provided from Thunder Bay and Dryden.

Salary: CAD 300 - 350 daily

Company

A publicly listed company specializing in creating and managing built environments across North America.

What you will do

• Oversee daily kitchen operations, including food ordering and menu planning.
• Supervise, train, and mentor kitchen staff to ensure productivity and compliance.
• Ensure all food preparation follows FOODSAFE and HACCP protocols.
• Manage labor and chemical resources efficiently.
• Handle dietary restrictions, allergies, and vegan/vegetarian requirements in meal planning.
• Conduct bi-weekly inventory audits.

Requirements

• At least 10 years of experience as a Chef in hotels, resorts, or remote lodges.
• Valid Safe Food certificate required.
• Journeyperson or interprovincial Red Seal Certificate (preferred).
• Proficiency in MS Office (Excel, Word, Outlook).
• Ability to pass a Criminal Background Check.
• Physical capability to lift up to 50 lbs and work in a demanding kitchen environment.

Culture & Benefits

• Excellent work-life balance with a 3 weeks on / 3 weeks off rotational schedule.
• All meals and accommodations provided, including a private room with Wi-Fi and cable TV.
• Transportation provided to and from site from designated locations.
• Access to gym, laundry facilities, and common areas.