Executive Chef

Push Operations; Happy Valley-Goose Bay; On-site; CAD 95,000 - 130,000; Full time

Benefits offered by this job

Health and dental benefits

Vacation leave

Sick leave

Uniforms provided

Relocation accommodation assistance

Leadership training

Career advancement opportunities

Churchill-style dining experience

Job summary

Qualifications

• Minimum of 5 years of progressive food and beverage management experience.
• Minimum of 2 years in an Executive Chef/Head Chef/Kitchen Manager leadership role.
• Experience with inventory management, labour scheduling, budgeting, food costing, and cost control.
• Experience in a multi-outlet operation is an asset.
• Red Seal Certification and/or Culinary Diploma preferred.
• Food Safety and WHMIS certifications (SkillpassNL preferred).
• Strong computer, organizational, and administrative skills.
• Ability to work flexible hours, including evenings, weekends and holidays.
• Must be able to lift 40+ lbs.

Responsibilities

• Provide strategic culinary leadership for Mamattuk and oversee all kitchen operations.
• Develop seasonal menus that celebrate Labrador ingredients and traditions.
• Lead, mentor, and develop a high-performing culinary team.
• Oversee inventory, purchasing, food costing, scheduling, labour management, and waste reduction.
• Drive strong financial performance through cost controls and operational planning.
• Ensure compliance with food safety, sanitation, and workplace standards.
• Collaborate with front-of-house leadership to deliver exceptional guest experiences.
• Support culinary events, tourism initiatives, and community engagement.
• Build relationships with local producers and suppliers.

Skills

Culinary leadership

Team leadership

Menu development

Operations management

Budgeting & cost control

Inventory management

Food safety

Communication

Problem solving

Guest experience

Education

Red Seal Certification / Culinary Diploma

Job description

We are seeking a dynamic and passionate culinary leader to join our team as Executive Chef at Mamattuk Restaurant in Happy Valley-Goose Bay, NL.

Reporting directly to the Chief Executive Officer, the Executive Chef will provide strategic culinary leadership for Mamattuk and oversee all aspects of kitchen operations, including menu development, food quality, financial performance, inventory management, staffing, and culinary innovation.

This is an exciting opportunity for an accomplished culinary leader to help shape the future of Mamattuk, while showcasing the unique flavours, ingredients, and culinary traditions of Labrador.

The opportunity is one that offers the right candidate the ability to:

• Lead and develop a high-performing culinary team.
• Shape and evolve a culinary program that celebrates Labrador.
• Create innovative seasonal menus while maintaining authenticity and consistency.
• Drive strong operational and financial performance.
• Build relationships with local producers, suppliers, and the community.
• Play an important role in shaping the guest experience and reputation of Mamattuk.

The Executive Chef will be the primary source of culinary leadership and inspiration, driving the kitchen team toward excellence while maintaining high standards of food quality, consistency, presentation, and guest satisfaction.

The Executive Chef will oversee the day-to-day culinary operation while ensuring effective inventory management, purchasing, food costing, scheduling, labour management, budgeting, and waste reduction. This position will also work closely with hospitality and ownership leadership to support menu strategy, culinary development, and the continued growth of Mamattuk.

Executive Chef Key Roles:

• Lead all kitchen operations while maintaining exceptional food quality, presentation, and consistency.
• Develop seasonal menus that showcase Labrador's unique ingredients, flavours, and culinary traditions.
• Inspire, mentor, and develop culinary team members while fostering a positive, respectful, and accountable workplace.
• Recruit, train, coach, and retain a high-performing culinary team.
• Oversee inventory, purchasing, food costing, scheduling, labour management, and waste reduction.
• Maintain strong financial performance through effective cost controls and operational planning.
• Ensure compliance with food safety, sanitation, and workplace standards.
• Work closely with front-of-house leadership to deliver an exceptional and seamless guest experience.
• Support culinary events, tourism initiatives, promotional activities, and community engagement.
• Build relationships with local producers and suppliers whenever possible.
• Collaborate with ownership and hospitality consultants on menu strategy and culinary development.
• Encourage creativity, innovation, continuous improvement, and professional development within the culinary team.
• Leadership: Inspires, motivates, and develops a high-performing culinary team while creating a culture of teamwork and accountability.
• Culinary Excellence: Demonstrates a passion for exceptional food, creativity, innovation, and consistent execution.
• Business Awareness: Understands financial performance, food costs, labour, inventory, and operational controls.
• Communication: Communicates clearly and effectively with employees, management, ownership, guests, and stakeholders.
• Organization: Effectively plans, prioritizes, and manages multiple operational demands in a fast-paced environment.
• Problem Solving: Remains calm, flexible, and solution-focused when faced with operational challenges.
• Guest Focus: Maintains high standards for guest satisfaction and understands the importance of every dining experience.
• Team Development: Committed to mentoring and developing culinary talent and supporting opportunities for growth.

Education and Job Requirements:

• Minimum of 5 years of progressive food and beverage management experience.
• Minimum of 2 years in an Executive Chef, Head Chef, or Kitchen Manager leadership role.
• Experience with inventory management, labour scheduling, budgeting, food costing, and cost control.
• Experience in a multi-outlet operation considered an asset.
• Experience opening a new restaurant considered an asset.
• Red Seal Certification and/or Culinary Diploma preferred.
• Food Safety Certification and WHMIS Certification (SkillpassNL preferred).
• Strong computer, organizational, and administrative skills.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Ability to work effectively in a fast-paced environment while maintaining exceptional standards.
• Must be able to lift 40+ lbs.

Salary and Benefits:

• Health and dental benefits with 50% employer contribution following successful completion of probation.
• Paid vacation in accordance with company policy.
• Sick leave in accordance with company policy.
• Two company uniforms annually, with additional uniforms available through a cost-sharing program.
• Accommodation assistance for successful candidates relocating to Happy Valley-Goose Bay, subject to availability.
• Leadership training and career advancement opportunities within Nunacor.
• The opportunity to help shape the future of one of Labrador's premier dining destinations.

Mamattuk is more than a restaurant—we are creating an experience that celebrates Labrador through food, hospitality, and culture.

As Executive Chef, your leadership will influence our culinary program, guest experiences, employee culture, and the reputation of one of the region's most exciting hospitality destinations.

If you are passionate about culinary excellence, inspired by innovation, and excited by the opportunity to lead, create, develop, and showcase the incredible flavours of Labrador, we invite you to join us.

We look forward to hearing from you.

The Nunacor Development Corporation is a progressive and innovative company that prides itself on offering an engaging work environment and positive workplace culture. We understand that our biggest asset is our people and strive to offer fulfilling and rewarding career opportunities.

Nunacor is an equal opportunity employer. We are committed to a work environment that supports, inspires, and respects all individuals and in which personnel processes are merit-based and applied without discrimination on the basis of race, colour, religion, sex, sexual orientation, gender identity, marital status, age, disability, national or ethnic origin, military service status, citizenship, or other protected characteristic.