Executive Chef

at  B2Gold Nunavut

DESIRED COMPETENCIES AND REQUIREMENTS

• Seven (7) years of experience as an executive chef with at least Three (3) years in a supervisory role in a remote camp setting;
• A Diploma or post-secondary qualification in Culinary Arts, Hotel Management and hospitality management would be an asset;
• Red Seal Journeyman Chef Certification;
• Food safety certification and Strong knowledge of food safety regulations; and
• Effective communication and interpersonal skills to interact with diverse team members.

APPLICATION AND CONTACT INFORMATION

Kitikmeot Inuit, Nunavut Inuit, and Residents receive priority hiring consideration, if one these categories applies, please state it after the reference number in the subject line. We thank all for their interest but are only considering applicants with working rights in Canada.
B2Gold Nunavut prioritizes local employment, supports empowerment initiatives, and continuously works towards a people profile that matches the demographics of the respective national settings in which we operate, while appreciating our inclusive culture that attracts talent from around the world. As an equal opportunity employer, B2Gold Nunavut values diversity and we encourage all qualified candidates to apply.
The B2Gold Back River Corp. owned Back River Project is a significant undertaking with contributions from both B2Gold Nunavut and valued Contractors. Although we appreciate your interest in working for B2Gold Nunavut directly; if you are not selected for employment with B2Gold Nunavut or we have no current work available that is suitable for your skill set, B2Gold Nunavut may share your application material with our contractors for positions that they are seeking to fill. If you do not want your resume shared, please indicate so in the subject line of your email and we will retain a copy of your application material for our internal records only.
We will retain application material on file for future vacancies (openings within 6-12 months) for consideration; however, you are encouraged to apply to any opening you may be suited for. If selected to move forward a member of our team will be in touch.

• Create dishes from scratch with locally sourced ingredients while continuously seeking innovative ways to improve culinary offerings;
• Design menus and recipes for dining rooms, lunchrooms, and catered events that align with the company’s vision, while encouraging input from employees to foster creativity and inclusivity in menu development;
• Implement detailed food prep schedules for staff, ensuring each dish is prepared efficiently and consistently, while optimizing workflow in the kitchen;
• Prepare or supervise the preparation of meals, including daily specials and catering for events, encompassing a wide range of items such as soups, salads, meats, seafood, vegetables, baked goods, and desserts;
• Be highly proficient in various cooking methods like roasting, grilling, steaming, poaching, and baking, ensuring high-quality results across all culinary offerings;
• Direct kitchen staff by delegating tasks, providing guidance on best practices, and fostering a positive work environment that encourages teamwork and professional growth;
• Maintain high standards of food quality and customer satisfaction while cultivating a workplace conducive to learning and team success;
• Ensure all staff adhere to safety regulations, proper food handling, and use of personal protective equipment (PPE), while complying with FoodSafe, HACCP, and sanitation guidelines. Perform periodic checks to guarantee compliance with food safety logs and procedures;
• Collaborate with the management team to manage food costs by conducting inventory checks, controlling portion sizes, rotating stock to minimize waste, and creating cost-effective dishes that maximize seasonal ingredients;
• Work closely with the Storekeeper and suppliers to maintain inventory levels, place orders, resolve discrepancies, and escalate unresolved supplier issues;
• Schedule staff shifts based on business needs and individual strengths, while providing training in proper procedures, best practices, and ongoing career development. Also, manage administrative duties like budgeting and maintaining speed of service standards; and
  Adhere to all food safety regulations and maintain accurate records related to food storage, preparation, and sanitation.