The Chef is responsible for ensuring compliance with high standards in food quality, safety, and sustainability. The role requires rigorous supervision of all culinary operations, including menu planning, inventory management, and adherence to established standards. Particular attention must be given to product quality , presentation , and timely service , all of which are essential to client satisfaction and to maintaining strong team morale on site.

The Chef also plays a key role in fostering a healthy and collaborative work environment. This includes ongoing communication with the kitchen staff, coordination of daily activities, and providing clear, constructive feedback to support team performance and professional development.

Position: Chef
Location: East James Bay
Requirements: Ability and willingness to travel and work long rotations away from home
Work Schedule: 15 consecutive workdays followed by 13 days off
Daily Hours: Most days at camp range from 10 to 12 hours
Transportation:
- Travel by plane from the Bagotville or Rouyn‑Noranda airports
- Aramark reimburses expenses incurred to reach the departure airport
Meals & Accommodation: Provided at the camp at no additional cost

Job Responsibilities

Train and manage kitchen staff, and supervise and coordinate all related culinary activities.
Estimate food consumption and submit requests or purchase orders for supplies.
Select and create recipes, and standardize production recipes to ensure consistent quality.
Establish presentation techniques and quality standards, and plan and set menu pricing.
Ensure proper operation and maintenance of equipment, as well as safety and hygiene in the kitchen.
Supervise special catering events and may also provide cooking classes and/or demonstrate culinary techniques.

Qualifications

Position requires two to three years of experience in a related role.
Position requires two to three years of post-secondary education or equivalent experience.
A diploma in the culinary field is preferred.
Position requires advanced knowledge of food‑related principles and professional practices.
Position requires hands‑on knowledge in people management and/or problem management.
Position requires strong oral, reading, and written communication skills.