Job Description

Head Chef

Location:

Goldeye Centre - Nordegg, Alberta

Position Type:

Seasonal Contract (July 2025-October 2026) + hourly consulting support from November 2025-March 2026 + option for full-time employment April 2026

Start Date:

July, 2025

Reports to: Food &Beverage Manager

About Goldeye Centre

Nestled in the Alberta Rockies, Goldeye Centre is transforming into an

all-season boutique retreat

that blends elevated hospitality with the natural beauty of the surrounding mountains and lakes. Located just across from a world-class mountain biking network and enroute to Jasper, Goldeye will welcome

corporate groups, weddings, retreats, and outdoor adventurers

looking for high-end experiences grounded in comfort, nature, and connection.

With a

soft launch planned for August- October 2025,

and a full opening in

June 2026

, our culinary program is central to the guest experience--offering fresh, thoughtful, and locally inspired food in an unforgettable setting.

The Role - A Seasonal Launch Position

We're looking for a

Head Chef

to lead the kitchen during our soft launch phase, helping us execute a handful of small-scale group retreats in between August - October 2025. This is a

hands-on, leadership role

ideal for someone with experience in seasonal or lodge settings, who thrives on building systems, leading teams, and crafting menus that are founded on utilizing seasonal, local ingredients, while keeping the dishes simple yet elevated to appeal to the various different groups of guests who stay at the resort.

You'll play a critical role in menu development for various programs, guests and events, along with

establishing kitchen operations

, from setting up stations and prep systems to managing staff and ensuring service excellence. You'll be part of a small team helping to lay the groundwork for Goldeye's long-term culinary vision. The Head Chef will work in collaboration with the Restaurant Consultants and F&B Manager to help support the resort in preparing for their launch.

Contract Structure

Contract Dates:

July - October, 2025

Time Commitment:

Full-time, on-site (free accommodations provided)

Opportunity to return for future seasonal work in 2026

Key Responsibilities

Menu & Culinary Execution

Execute scalable multi-day menus for small-large group retreats (breakfast, packed lunches, dinner, snacks)

Create and design various program and function menus for weddings, retreats, and special events

Ensure quality, consistency, and dietary flexibility (GF, vegetarian, etc.)

Use local and Alberta-based suppliers where possible

Oversee kitchen service and execution to ensure a flawless dining experience for guests

Adjust menus based on guest feedback, availability, and service flow

Kitchen Leadership & Setup

Support hiring and onboarding of kitchen support staff (line cooks, prep cooks, dishwasher etc.)

Set up all necessary kitchen process guides and checklists to ensure a efficiently operated kitchen to execute prep and service.

Develop kitchen stations, prep systems, cleaning routines, and service flow

Maintain full AHS compliance and cleanliness standards

Lead team during service with calm, confident professionalism

Inventory & Vendor Management

Coordinate and execute ordering, deliveries, and stock rotation

Minimize waste, control food cost, and maintain quality

Work closely with F&B Manager to align kitchen operations with service model to enhance the guests overall experience

Finance & Admin

Track inventory usage, minimize waste, and ensure portion consistency to maintain target food cost percentages aligned with budget goals

Develop detailed cost breakdowns for all menu items and recommend pricing strategies that balance guest value with profitability

Provide input into seasonal and event-specific kitchen budgets, including labor, food, and supply costs, in collaboration with the F&B Manager

Source quality ingredients at competitive prices, negotiate with suppliers when needed, and ensure cost-effective purchasing aligned with the culinary vision

Maintain accurate records for food cost tracking, inventory, ordering, and expenses; provide regular reporting to the F&B Manager and Director of Operations for budget oversight

What We're Looking For

We're looking for a

hands-on, passionate leader

who's not just a great chef--but someone who understands what it means to build a team, a culture, and a guest experience from the ground up in a truly unique setting.

You are:

A

Red Seal Certified Chef

with at least 3-5 years of experience in a

leadership role

(Head Chef or Executive Sous Chef), ideally in a

resort, lodge, or remote hospitality environment

Experienced in

leading high-performing teams

with a respectful, inclusive, and team-oriented leadership style

Skilled at

creating elevated yet approachable menus

that blend local inspiration with quality and guest comfort

A strong communicator who can train, inspire, and retain

seasonal and diverse kitchen staff

Highly organized and experienced with

cost control, menu costing, budgeting

, and vendor management

Financially savvy with a

proven track record of fiscal responsibility

in kitchen operations

Deeply knowledgeable of

Alberta Health Services (AHS) food safety regulations,

and proactive in maintaining high sanitation and compliance standards

Comfortable working and living in a

remote setting

with limited access to urban amenities

Adaptable and flexible--able to pivot between prep, leadership, and service execution

Confident jumping on the line when needed to support the team and ensure consistent service delivery

Naturally curious about guest preferences and capable of

tailoring menus and offerings

to meet the needs of diverse group types (corporate retreats, weddings, educational programs, and outdoor enthusiasts)

Passionate about working with

locally sourced, seasonal ingredients,

and building relationships with regional purveyors

Driven to build systems from scratch and leave a legacy through structure, mentorship, and creativity

A calm, level-headed leader who thrives in

fast-paced, project-based environments

and enjoys the balance of structure and flexibility

Compensation:

Soft Launch

: July 2025-October 2025 Contract - $1,200-1,500/week (based on experience)

Off-season:

$50-$60/hour (November 2025-March 2026)

Full-time employment:

April 2026 - $65,000-$75,000 based on performance from soft launch

Incentives:

Free on-site private accommodation

Completion bonus

Retention bonus if candidate accepts offer to come back full-time for 2026 season

4-night stay for two

at Goldeye Centre in 2026

Meals during shifts

Live and work in one of Alberta's most scenic outdoor destinations

Opportunity to be part of a unique, ground-up hospitality launch

To Apply:

Please send your resume and a short letter explaining why this unique opportunity excites you to resumes@salopekconsulting.com

Black Sheep Business Consulting and Salopek HR will be supporting Goldeye with the recruitment process. One of Salopek's Associates will only reach out to qualified candidates for this position. Thank you for your interest.

Job Type: Full-time

Pay: $65,000.00-$75,000.00 per year

Additional pay:

Bonus pay Retention bonus
Benefits:

Discounted or free food Housing allowance
Schedule:

Monday to Friday Weekends as needed
Work Location: In person