JOB SUMMARY

The Whitefish Lake Multiplex is a new state-of-the-art recreational facility at Whitefish Lake First Nation #128 (Goodfish Lake). Designed to host a variety of sports and community events, the facility features an ice arena, fitness center, and event spaces, creating an engaging environment for both athletes and community members.
We are seeking a talented and passionate Chef to lead the kitchen at the Multiplex. The ideal candidate will have a strong background in the food industry and hospitality, with a focus on menu planning, food preparation and kitchen management. As a Chef, you will be responsible for overseeing kitchen operations, managing staff, and ensuring the highest standards of food safety and preparation.

QUALIFICATIONS

• Certification in Culinary Arts, Food Services, or related field (Red Seal or equivalent is an asset).
• Demonstrated ability to work with Indigenous people is a must.
• Minimum 3–5 years of experience in a professional kitchen setting.
• Knowledge of nutrition, meal planning, and culturally relevant foods.
• Valid Food Safety Certification(s).
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Strong communication skills to collaborate effectively with kitchen and front-of-house teams.
• A passion for hospitality and providing exceptional service to guests.
• Valid Driver’s License and reliable vehicle required.
• Police Security Check and Vulnerable Sector search mandatory.

• Plan and direct food preparation and cooking activities of the Multiplex.
• Prepare, cook, and present meals that meet nutritional standards and customer or community preferences.
• Manage kitchen budget and control food costs without compromising quality.
• Track waste and implement strategies for sustainability and cost-efficiency.
• Supervise kitchen staff and delegate tasks effectively.
• Provide training and mentorship to cooks, assistants, or volunteers.
• Schedule staff and ensure adequate coverage during peak times or events.
• Incorporate traditional and contemporary food practices, where appropriate.
• Ensure consistent quality, taste, and presentation of meals.
• Develop menus that are balanced and culturally appropriate, and adapt menus for dietary restrictions, allergies, or special events.
• Consult with clients regarding weddings, banquets and specialty events when needed.
• Maintain a clean, organized, and safe kitchen environment.
• Follow food safety and sanitation guidelines in accordance with health regulations.
• Ensure proper storage, labeling, and rotation of ingredients and prepared items.
• Monitor food inventory levels and place orders as needed.
• Support food services for community events, gatherings, or special programs.
• Collaborate with leadership or program staff to deliver catering services when required.
• Promote a welcoming and inclusive dining experience.
• Reports needed maintenance, faulty equipment or accidents to the supervisor immediately