Head Chef
Posted 12 days ago
Job Details
Category
Location
Salary
30 to 40 per hour
Job Description
Location: Gatineau Fish and Game Club
Employment Type: Seasonal, Full Time – April 27 to Oct 23, 2026
Reports to: General Manager
About the Gatineau Fish and Game Club
The Gatineau Fish and Game Club was founded in in 1894 by Canadian and American sportsmen, enthusiastic fishermen and hunters. It is steeped in history and still has a membership that spans the globe. Our members come together for dinners and social events, and for the sense of community the club provides in a pristine setting in rural Quebec. Our Kids’ Camp offers our children a chance to build friendships and memories that will last a lifetime. Further information, including video footage is available at https://gfgc.ca.
Position Summary
We are seeking a talented and experienced Head Chef to lead our kitchen operations, and deliver consistently high-quality meals for our members. The Head Chef will be responsible for menu development, kitchen leadership, food preparation, quality and safety, cost control, and mentoring a high-performing culinary team.
Key Responsibilities- Develop, plan, and execute seasonal menus commensurate with the dinner theme or event
- Lead, train, and supervise kitchen staff, fostering a collaborative and professional kitchen culture
- Oversee food preparation, presentation, and service standards
- Comply with all food safety, sanitation, and health regulations
- Manage food and labour costs, inventory control, ordering, and supplier relationships
- Maintain high standards of food quality, presentation, consistency, and portion control
- Collaborate with management on menu planning, budgeting, special events, and promotions
- Prepare staff schedules, conduct performance evaluations, and address disciplinary matters expeditiously.
- Oversee the proper utilization and maintenance of kitchen equipment and facilities
Qualifications & Experience
- Proven experience as a Head Chef, Executive Chef, or Senior Sous Chef
- Experience serving large groups of (200-400 people) as well as small ones (20-50 people)
- Formal culinary training or equivalent professional experience
- Strong leadership, team management and interpersonal skills
- Comprehensive knowledge of food safety regulation and professional kitchen practices
- Experience with menu costing, budgeting, and inventory management
- Ability to evenings, weekends, and holidays
Key Competencies
- Able to plan, prepare and serve high quality meals for a wide range of members – from dinners attended by up to 400 people, to ones attended by 50, to kids camp meals, to pizza and salad evenings, and small private group functions.
- Strong organizational and time-management skills
- Calm, decisive leadership under pressure
- Attention to detail and commitment to consistency and quality
- Excellent communication skills and teamwork
Compensation & Benefits
- Competitive salary, commensurate with experience
- Accommodation, as required
- Opportunities for professional growth and creativity
How to Apply
Interested candidates are invited to submit a resume and brief cover letter outlining relevant experience to Mr. Phillip Gray at phil@gfgc.ca by Friday, February 28, 2025.
Application closing date is 2026-02-28
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