Chef & Lodge Operations Manager (Secondment) at Compass Group

Area D (Iskut/Big Raven), British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

02 Oct, 26

Salary

32.5

Posted On

04 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Planning, Food Safety, Lodge Operations, Housekeeping, Inventory Management, Staff Supervision, Budget Control, Health and Safety Compliance, Payroll Administration, Client Relations, Site Maintenance

Industry

Food and Beverage Services

Description

The Chef & Lodge Operations Manager is a temporary secondment role supporting operations at Newmont Red Chris with the Tahltan Nation in Northern BC for a 12–week period. The incumbent remains an ESS employee and is responsible for leading culinary services while actively supporting all lodge operations in a remote, seasonal environment. This is a highly hands on role requiring flexibility and adaptability. In addition to full Chef Manager responsibilities, the position provides direct operational support across housekeeping, cleaning, and general site duties as required. The role works collaboratively with an existing on site team lead and provides an opportunity to share ESS best practices while learning from the operational approaches currently in place at the lodge. The position carries health, safety and supervisory responsibilities consistent with ESS and BC legislative requirements and operates under ESS policies, procedures and contractual obligations. Essential Duties and Responsibilities Culinary & Food Service Operations * Plan, prepare, and oversee the delivery of cost‑effective, high‑quality culinary services in a safe and healthy manner. * Develop, prepare, and monitor menus to ensure nutritional balance, quality, and suitability for a seasonal lodge environment. * Perform and oversee food preparation tasks, including pre‑preparation of entrees, soups, sauces, and gravies. * Oversee meal service, remain present during service periods, and actively gather guest feedback. * Plan and support group and special functions as required. * Minimize food waste while ensuring appropriate production and stocking levels. Lodge & Site Operations * Actively support all lodge operations, including housekeeping and cleaning duties up to and including washrooms, as required. * Maintain high standards of cleanliness and sanitation in food service, storage, and accommodation areas. * Work collaboratively with the on‑site team lead to support day‑to‑day operations. * Ensure all equipment is maintained in safe working order; submit and follow up on work orders for deficiencies. * Provide copies of site‑specific operating procedures developed while on assignment. Health, Safety & Compliance * Perform all duties in accordance with ESS, client, and BC occupational health and safety requirements. * Ensure conformance with food safety, hygiene, and sanitation standards. * Participate in required safety orientation and training prior to and during the assignment. * Fulfill supervisory safety responsibilities as required under BC OHS legislation, including reporting hazards and incidents. * Immediately report incidents, injuries, or safety concerns and participate in incident management and return‑to‑work processes as directed. * Cooperate with ESS leadership on safety oversight, audits, and inspections where required. Leadership, Staffing & Training * Supervise and work alongside staff to foster teamwork, accountability, and safe work practices. * Conduct orientation and on‑the‑job training for staff as appropriate, ensuring alignment with ESS and client safety standards. * Coordinate staffing schedules and coverage in alignment with approved rotations and site needs. * Record and monitor staff hours daily and submit accurate payroll information weekly. Inventory, Purchasing & Administration * Manage purchasing and inventory to meet operational needs while minimizing costs and avoiding shortages. * Control food stocks in accordance with quality standards, inventory levels, and budget parameters. * Complete administrative tasks, reports, and documentation accurately and on time. Client, Contract & P&C Alignment * Maintain professional and transparent communication with site leadership, ESS management, and indigenous Tahltan community representatives. * Ensure compliance with ESS contractual obligations and operating procedures. * Advise ESS management immediately of any client requests outside the contract scope and do not proceed without approval. * Maintain confidentiality of all ESS policies, procedures, and sensitive information. Qualifications: * Post‑secondary diploma or degree from a recognized college or university, or an equivalent combination of education and relevant industry experience. * Qualified Chef with a minimum of five (5) years of progressive culinary leadership experience, preferably in remote, lodge, camp, or multi‑service operations. * Red Seal Certification considered a strong asset. * Food Safe Certification (or willingness to obtain prior to deployment). * Demonstrated knowledge of food safety regulations, occupational health and safety requirements, and applicable food industry codes and standards. * Proven ability to work effectively in a fast‑paced, remote, and resource‑limited environment while maintaining high standards of quality and service. * Adaptable, hands‑on leader comfortable supporting all operational aspects of lodge services, including housekeeping and site support as required. * Ability to successfully pass a medical assessment, drug and alcohol screening, and background check, as required for remote site deployment. Physical Demands: * This role requires the ability to stand and remain on one’s feet for extended periods. The employee may be required to bend, stoop, kneel, crouch, or crawl as part of daily duties. Regular lifting and carrying of items up to 10 pounds is required, with frequent lifting of up to 25 pounds and occasional lifting of heavier items weighing approximately 50–75 pounds. The work environment includes exposure to hot surfaces, wet or slippery floors, sharp knives, and other kitchen and lodge equipment, requiring a strong focus on safety awareness and proper work practices. The hourly wage for this position is $32.50. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards offerings will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

Responsibilities

Lead culinary services and oversee general lodge operations, including housekeeping and site maintenance, in a remote seasonal environment. Ensure compliance with health, safety, and food sanitation standards while managing staff and inventory.