Restaurant Chef

Company Description Western Trophy Outfitters & Great Grey Outfitters is an outdoor-focused company based in Foxford, Saskatchewan, Canada, serving guests who seek memorable experiences in the region. The organization operates in rural Saskatchewan and supports visitors with lodging, guiding, and hospitality services. Team members work in a close-knit environment where high-quality service and reliability are valued. The company offers opportunities for hands-on work, a connection to the outdoors, and a collaborative atmosphere for staff. Employees can expect a setting that emphasizes practical skills, teamwork, and guest satisfaction.
Role Description This is a full-time, on-site Restaurant Chef role located in Shipman, SK. The Restaurant Chef is responsible for planning menus, preparing meals, and ensuring consistent, high-quality food for guests and staff. Daily tasks include managing food preparation, cooking a variety of dishes, overseeing kitchen hygiene and safety standards, and coordinating food service during scheduled meal times. The role also involves ordering and managing inventory, minimizing waste, and maintaining a clean and organized kitchen. The Restaurant Chef will work closely with other team members to deliver a positive dining experience that supports the company’s hospitality services.
Qualifications

• Strong food preparation and general culinary skills, with the ability to plan and execute varied menus.
• Proficiency in cooking techniques and methods suitable for restaurant and lodge-style meals.
• Knowledge of hygiene standards and food safety practices, including safe storage and handling of ingredients.
• Experience with food service operations, including timing, plating, and coordination with front-of-house or guest schedules.
• Previous experience as a chef or cook in a restaurant, lodge, camp, or similar environment.
• Ability to work on-site in Shipman, SK, including potential evening and weekend shifts as needed.
• Strong organizational skills, attention to detail, and ability to work independently and as part of a small team.
• Formal culinary training or certification is an asset but not required; equivalent practical experience is valued.