POSITION BASED IN KUUJJUAQ, NUNAVIK (NORTHERN QUEBEC)

Initial contract: 3 to 6 months | Possibility of permanent position
About the role
Auberge Kuujjuaq Inn, a hotel complex with restaurant and bar, is looking for an Executive Chef to lead a complete and sustainable reorganization of its kitchen operations. This is a unique opportunity to contribute to the transformation of a landmark establishment in Nunavik while living a once-in-a-lifetime professional and cultural experience.

Key responsibilities

• Restructure and organize all kitchen operations (inventories, menus, workflows, food safety).
• Implement strict food cost management adapted to Northern logistics (airlift and sealift).
• Develop and standardize recipes, technical sheets and production methods.
• Supervise, train and motivate the kitchen team.
• Ensure compliance with MAPAQ regulations and internal standards.
• Collaborate closely with general management and other departments.
• Build a culture of discipline, excellence and respect.

Candidate profile

• Proven experience as Executive Chef or in a similar leadership role.
• Demonstrated track record in turnaround or restructuring of professional kitchens.
• Strong team management and leadership skills.
• Solid expertise in inventory control, cost management and food safety.
• Ability to adapt to a Northern and multicultural environment.
• Proficiency in French and English.

Conditions and benefits

• Competitive salary (based on experience).
• Flights covered (from Quebec City or Montreal).
• Furnished housing provided + Internet included.
• Company vehicle (subject to availability).
• Meals included.
• Paid vacation after a minimum of 3 months, depending on contract length.

Job Types: Full-time, Permanent

Benefits:

• Paid time off

Education:

• AEC / DEP or Skilled Trade Certificate (required)

Experience:

• Chef: 3 years (required)

Work Location: In perso

• Restructure and organize all kitchen operations (inventories, menus, workflows, food safety).
• Implement strict food cost management adapted to Northern logistics (airlift and sealift).
• Develop and standardize recipes, technical sheets and production methods.
• Supervise, train and motivate the kitchen team.
• Ensure compliance with MAPAQ regulations and internal standards.
• Collaborate closely with general management and other departments.
• Build a culture of discipline, excellence and respect