Chef - Seasonal

• Develop and execute diverse menus that reflect the unique charm of our resort.
• Oversee kitchen operations, including food preparation, staff management, and inventory control.
• Maintain high standards of cleanliness, safety, and compliance with health regulations.
• Lead, inspire, and mentor the kitchen team, fostering a positive and collaborative work environment.
• Collaborate with the lodge team to ensure seamless integration of food and beverage services with guest experiences.

Requirements

• Experience: Proven experience as a Chef, Sous Chef, or Kitchen Manager in a professional kitchen environment, preferably in a resort, lodge, or community-focused setting.
• Culinary Skills: Expertise in menu planning, food preparation, and presentation, with a strong emphasis on quality and creativity.
• Leadership: Demonstrated ability to lead, mentor, and inspire a kitchen team, fostering a positive and collaborative work environment.
• Organization: Strong organizational skills to manage kitchen operations, including scheduling, inventory control, and cost management.
• Adaptability: Comfortable working in a remote setting and capable of making independent decisions under dynamic circumstances.
• Safety and Hygiene: Knowledge of food safety standards and regulations, with a commitment to maintaining a clean and safe kitchen environment.
• Communication: Excellent interpersonal and communication skills to collaborate with team members and deliver exceptional guest experiences.
• Community-Minded: Passionate about hospitality and creating meaningful connections with both guests and team members.

Preferred

• Formal culinary education or certification.
• Experience in remote or nature-based settings.
• Knowledge of local ingredients and a passion for incorporating them into menus.

If you’re ready to bring your expertise to a role where your skills will make a lasting impact, we’d love to hear from you!