Culinary Ambassador for Indigenous Cuisine

3 days ago


Gold River, Canada CG Hylton Inc. Full time
About Us

CG Hylton Inc. is a facilitator of the recruitment and hiring process, partnering with Mowachaht/Muchalaht First Nation to find the right candidate for the role.

The Role

We are seeking a Red Seal certified Culinary Artist to lead our kitchen team in creating an exceptional dining experience that showcases Indigenous-inspired cuisine and locally sourced ingredients. As the head of operations, you will be responsible for menu development, budgeting, staffing, and daily food preparation, ensuring a sustainable and community-focused culinary destination.

You will collaborate with local suppliers, regional partners, and hotel staff to deliver a seamless food and beverage experience. The ideal candidate is a skilled leader with proven kitchen management experience, a passion for sustainability, and the ability to thrive in a remote setting.

This position offers a competitive salary, commensurate with experience, in the range of $75,000 to $95,000 per year, depending on qualifications and background.

Key Responsibilities
  • Develop and execute a menu that highlights Indigenous-inspired cuisine and locally sourced ingredients.
  • Ensure food quality, presentation, and consistency align with our vision and standards.
  • Oversee all kitchen activities, including scheduling, food preparation, and service for lunch and evening meals.
  • Manage costs and budgets, including menu pricing, food costs, and staff wages, to meet financial goals.
  • Build partnerships with local suppliers, regional vineyards, and community organizations to source ingredients and develop complementary offerings.
  • Work with the hotel manager to coordinate bar operations and ensure cohesive food and beverage service.
  • Recruit, train, and lead a kitchen team, fostering a positive and supportive work environment.
Requirements
  • Red Seal certification in culinary arts required.
  • Proven 3-4 years of experience in kitchen management, including menu development, budgeting, and staff supervision.
  • Knowledge of food safety regulations and experience maintaining compliance with health and licensing standards.

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