Executive Chef
4 weeks ago
The Lac La Ronge Indian Band's Woodland Wellness Centre is seeking a highly skilled and experienced Executive Chef to join its Operations & Maintenance Department in La Ronge, SK.
The successful candidate will be responsible for ensuring the efficient and smooth operation of the kitchen, including food preparation, managing food supplies, and supervising kitchen staff.
The ideal candidate will possess a High School Diploma or equivalent, a minimum of 2 years of experience working as a Head Cook and in a supervisory role, and college credits or relevant training courses in Hospitality & Food industry.
The successful candidate will also be required to have a Saskatchewan Safe Food Handling Certificate, a Class 5 Driver License, and provide a satisfactory Criminal Record Check/Vulnerable Sector Check, & SGI Driver Abstract.
The Lac La Ronge Indian Band offers a unique opportunity to work in a culturally rich and diverse environment, and the successful candidate will be expected to work closely with all staff to ensure special diets are being addressed.
Key Responsibilities:
- Ensures efficient and smooth operations of kitchen including food preparation, managing food supplies, and supervising Kitchen Staff;
- Provides supervision to kitchen staff including hiring, training, and scheduling to ensure undisruptive operations.
- Works with other staff members and participants in harvesting, planting and growing of Greenhouse to produce fresh food.
- Plans food menus, introduce healthier eating habits, detoxifying food to promote health & wellness of participants;
- Follows protocols of traditional foods, preparation of wild meats and prepare food for feasts, elders and ceremonies;
- Ensures strict adherence to food safety regulations, sanitation protocols, and maintains high standards of safe kitchen environment to minimize health risks;
- Responsible for ordering food supplies, maintaining optimal level of inventory, kitchen equipment and ensure efficient resource allocation & adapt cost-effective approach.
- Utilize analytical and practical costing methods to track and manage food expenses, ensuring all operations stay within the budget;
- Works closely with all staff to ensure special diets (allergies, religious) are being addressed;
- Other duties as assigned from Supervisor.
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