We are seeking a agile and passionate culinary leader to join our team as Executive Chef at Mamattuk Restaurant in Happy Valley-Goose Bay, NL.

Reporting directly to the Chief Executive Officer, the Executive Chef will provide strategic culinary leadership for Mamattuk and oversee all aspects of kitchen operations, including menu development, food quality, financial performance, inventory management, staffing, and culinary innovation.

This is an exciting opportunity for an accomplished culinary leader to help shape the future of Mamattuk, while showcasing the unique flavours, ingredients, and culinary traditions of Labrador.

The opportunity is one that offers the right candidate the ability to:

- Lead and develop a high-performing culinary team.
- Shape and evolve a culinary program that celebrates Labrador.
- Create innovative seasonal menus while maintaining authenticity and consistency.
- Drive strong operational and financial performance.
- Build relationships with local producers, suppliers, and the community.
- Play an important role in shaping the guest experience and reputation of Mamattuk.

The Executive Chef will be the primary source of culinary leadership and inspiration, driving the kitchen team toward excellence while maintaining high standards of food quality, consistency, presentation, and guest satisfaction.

The Executive Chef will oversee the day-to-day culinary operation while ensuring effective inventory management, purchasing, food costing, scheduling, labour management, budgeting, and waste reduction. This position will also work closely with hospitality and ownership leadership to support menu strategy, culinary development,



and the continued growth of Mamattuk.

Executive Chef Key Roles:

- Lead all kitchen operations while maintaining exceptional food quality, presentation, and consistency.
- Develop seasonal menus that showcase Labrador's unique ingredients, flavours, and culinary traditions.
- Inspire, mentor, and develop culinary team members while fostering a positive, respectful, and accountable workplace.
- Recruit, train, coach, and retain a high-performing culinary team.
- Oversee inventory, purchasing, food costing, scheduling, labour management, and waste reduction.
- Maintain strong financial performance through effective cost controls and operational planning.
- Ensure compliance with food safety, sanitation, and workplace standards.
- Work closely with front-of-house leadership to deliver an exceptional and seamless guest experience.
- Support culinary events, tourism initiatives, promotional activities, and community engagement.
- Build relationships with local producers and suppliers whenever possible.
- Collaborate with ownership and hospitality consultants on menu strategy and culinary development.
- Encourage creativity, innovation, continuous improvement, and professional development within the culinary team.
- Leadership: Inspires, motivates,



and develops a high-performing culinary team while creating a culture of teamwork and accountability.
- Culinary Excellence: Demonstrates a passion for exceptional food, creativity, innovation, and consistent execution.
- Business Awareness: Understands financial performance, food costs, labour, inventory, and operational controls.
- Communication: Communicates clearly and effectively with employees, management, ownership, guests, and stakeholders.
- Organization: Effectively plans, prioritizes, and manages multiple operational demands in a fast-paced environment.
- Problem Solving: Remains calm, flexible, and solution-focused when faced with operational challenges.
- Guest Focus: Maintains high standards for guest satisfaction and understands the importance of every dining experience.
- Team Development: Committed to mentoring and developing culinary talent and supporting opportunities for growth.

Education and Job Requirements:

- Minimum of 5 years of progressive food and beverage management experience .
- Minimum of 2 years in an Executive Chef, Head Chef, or Kitchen Manager leadership role .
- Experience with inventory management, labour scheduling, budgeting, food costing, and cost control.
- Experience in a multi-outlet operation considered an asset.
- Experience opening a recent restaurant considered an asset.
- Red Seal Certification and/or Culinary Diploma preferred.
- Food Safety Certification and WHMIS Certification (SkillpassNL preferred ).
- Strong computer, organizational, and administrative skills.
- Ability to work flexible hours, i

📌 Executive Chef (Happy Valley-Goose Bay)
🏢 Mamattuk Food
📍 Happy Valley-Goose Bay