Head Chef

We are looking for an exceptional culinary leader to add their creativity, passion, and talents to our team. The Head Chef will lead the kitchen teams in delivering a culinary program set to impress even the most discerning clients. Candidates must thrive in a dynamic working environment, be hardworking, like meeting new people, and be highly skilled at creating delicious and healthy meals. Working here is a lifestyle, and candidates must enjoy working in an intimate and remote environment. Duties include leading all aspects of standardizing, planning, ordering, provisioning, stowing, and preparing meals and snacks for up to 40 guests and 30 employees in a remote environment. The Head Chef will continue to build relationships with the local farming community for sustainable menu options. Our culinary program is intended to be a highlight for our guests, expectations around presentation and quality are high. Lodge-life days are long and hard work, however our schedule provides a great opportunity for travel and R&R between shifts. Culinary Program & Menu Execution Plan and execute daily menus including breakfast, lunch, après snacks, and dinner service. Develop and refine recipes to ensure consistency, quality, and efficiency in execution. Maintain high standards of food presentation, taste, and portioning across all services. Incorporate seasonal and locally sourced ingredients where possible, building relationships with local suppliers. Kitchen Leadership & Staff Management Lead, train, and mentor kitchen staff, fostering a supportive and accountable team environment. Set clear expectations and maintain strong communication within the kitchen team. Create and manage staff schedules to ensure smooth daily operations and proper coverage. Step in and support all areas of the kitchen as needed—this is a hands-on leadership role. Food Preparation & Service Execution Oversee all food preparation, cooking, and plating to ensure alignment with standards. Ensure timely execution of all meal services, coordinating with lodge operations and guest schedules. Maintain a clean, organized, and efficient kitchen throughout all stages of service. Inventory Management & Ordering Manage food ordering, provisioning, and storage in a remote environment with limited access to supplies. Monitor inventory levels closely and minimize waste through careful planning and execution. Ensure proper food handling, labeling, and storage practices are followed at all times. A Must Red Seal or equivalent experience. Food Safe Level 1. Embody well-rounded culinary skills. Highly skilled with preparation, presentation and plating. Sound knowledge of baking, butchery, and cooking in a variety of themes. Strong time and inventory management skills with high tolerance for being flexible. Creative menu planning Able to happily accommodate individual guest’s dietary needs and preferences Excellent interpersonal skills with a focus on guest service at all times. This position requires significant social interaction with both guests and coworkers. Personal presentation and professionalism are key. Proven ability to manage stress and handle adversity. Candidates must be able to be adaptable. Able to work away from home and work long hours. Must either be a Permanent Resident or Canadian Citizen. Knowledge of wine pairing.