Lead Chef: Create Menus, Lead Kitchen & Events

Sundog Adventures; Yellowknife; On-site; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Staff accommodation available

Job summary

Sundog Adventures in Yellowknife is seeking an experienced chef to lead kitchen operations in a busy restaurant/bistro setting. You will supervise cooks and staff, plan menus, and prepare meals for events and everyday service.

Qualifications include 2–3 years in a culinary role and relevant certificates in food handling and safety. Willing to relocate and staff accommodation are available, with a fast-paced environment and diverse menus.

Qualifications

• 2–3 years of experience in a culinary role.
• Education: other trades certificate or diploma or equivalent training.
• Cook Trade Certification or Red Seal preferred, along with food-safety certificates.

Responsibilities

• Estimate amounts and costs of supplies and food items.
• Maintain records of food costs, consumption, sales and inventory.
• Analyze operating costs and other data.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise activities of chefs, cooks and kitchen workers.
• Create new recipes and menu items.
• Instruct cooks on preparation, cooking, garnishing and presentation.
• Prepare meals for events such as banquets.
• Supervise cooks and kitchen staff.
• Prepare dishes for special guests or functions.
• Requisition food and kitchen supplies.
• Consult with clients regarding weddings and banquets.
• Plan menus and ensure quality standards.
• Cook for customers with allergies or intolerances.
• Oversee sous-chefs and other cooks.

Skills

Kitchen leadership

Food safety

Time management

Education

Other trades certificate or diploma

Cook Trade Certification

Safe Food Handling certificate

Cook Red Seal Certificate

Food Safety Certificate

Job description

Sundog Adventures in Yellowknife is seeking an experienced chef to lead kitchen operations in a busy restaurant/bistro setting. You will supervise cooks and staff, plan menus, and prepare meals for events and everyday service.

Qualifications include 2–3 years in a culinary role and relevant certificates in food handling and safety. Willing to relocate and staff accommodation are available, with a fast-paced environment and diverse menus.