LOCATION: THE OUTPOST, PORT LOUIS, HAIDA GWAII

About Us: The West Coast Fishing Club operates two luxury saltwater fishing lodges in Haida Gwaii delivering unparalleled fishing experiences and 5-star accommodations amidst the breathtaking backdrop of the rugged West Coast of British Columbia. Our commitment to excellence, attention to detail, and passion for hospitality have earned us a reputation as a world-class destination for anglers and outdoor enthusiasts alike.
Why Work at WCFC? At The West Coast Fishing Club, we are committed to creating a spirit of employee comradeship, and providing the best the industry has to offer through competitive wages, season ending bonuses, quality land-based accommodations, healthy meals, quality uniforms, top-of-the-line equipment and a fun working environment.
Position Overview: We are seeking a talented and experienced Head Chef to lead the culinary team at our Outpost lodge. Nestled in the heart of nature, The Outpost offers a unique culinary experience that complements the pristine surroundings and provides guests with unforgettable dining experiences.
This is a seasonal position (4 consecutive months in Port Louis, Haida Gwaii beginning in June) and includes room and board.

QUALIFICATIONS:

• Proven experience as a Head Chef or Executive Chef in a high-end restaurant or luxury hospitality setting.
• Excellent organizational and time management skills, capable of multitasking in a fast-paced environment.
• Knowledge of food safety and sanitation regulations, with a commitment to maintaining high standards of cleanliness and hygiene.
• Flexibility and adaptability to work in a remote wilderness environment, with a willingness to embrace the challenges and rewards of living and working in a secluded location.
  Job Type: Full-Time, Seasonal Contract

• Lead and manage all aspects of the culinary operation at The Outpost, including menu planning, food preparation, inventory management, and kitchen staff supervision.
• Create innovative and seasonally inspired menus that showcase the best of West Coast cuisine, incorporating locally sourced ingredients and sustainable practices.
• Adhere to health and safety regulations, maintaining a clean and organized kitchen environment, and implementing proper food handling procedures.
• Manage food costs, budgeting, and purchasing, optimizing resources to achieve financial objectives without compromising quality.