THE ROLE
As our Gourmet Wilderness Chef, you will design and deliver exceptional culinary experiences rooted in Newfoundland's land, coast, and sea. You will operate across two distinct environments: remote wilderness settings on the land, and curated venues across the province. In both, the standard of flavour, presentation, and guest experience is the same uncompromising.
This is a casual, on-call position. Engagements are confirmed as bookings are scheduled. We are looking for a seasoned professional who moves between a clifftop fire and a private dining room with equal confidence and craft.
Design seasonal, gourmet menus that showcase Newfoundland's wild and local ingredients at a luxury level - Execute multi-course fine dining experiences in remote wilderness settings using open fire, field kitchens, and off-grid equipment
- Deliver the same calibre of culinary experience at private venues, lodges, inns, and event spaces across Newfoundland
- Source premium local ingredients through relationships with Newfoundland farmers, fishers, and producers
- Responsibly forage and incorporate wild Newfoundland ingredients chanterelles, fiddleheads, partridgeberries, sea vegetables, wild herbs, and more
- Ensure consistency, timing, and presentation are impeccable across all courses and environments
- Accompany guided hikes and contribute to the guest experience as a knowledgeable, personable presence in the field
- Manage sourcing, mise en place, and all aspects of food preparation and presentation to the highest hospitality standards
- Adhere to all NL Food Premises Regulations and food safety requirements at all times - Travel independently to locations across the province as bookings require
REQUIRED QUALIFICATIONS
- Valid Food Handler Certification approved by the NL Department of Health and Community Services
— legally required under the NL Food Premises Act; must be current and renewed every five years
- Cook's Trade Certificate (NL) or Red Seal Endorsement (RSE), or equivalent professional culinary training and credentials
- Minimum five (5) years of professional culinary experience, including demonstrated experience in fine dining, luxury hospitality, or high-end private dining
- Demonstrated ability to independently design and execute original gourmet menus
- Proven mastery of outdoor cooking — open fire, field equipment, and off-grid food preparation at a professional level
- Deep knowledge of local and seasonal Newfoundland ingredients and producers
- Valid Newfoundland and Labrador driver's licence
- Physical fitness and comfort hiking varied terrain in all weather conditions
- Professional presentation and strong guest-facing communication skills
--- PREFERRED QUALIFICATIONS
- Red Seal Endorsement (RSE) — the national interprovincial standard for professional cooks in Canada, recognized across all provinces and territories
- Certified Working Chef (CWC) or Certified Chef de Cuisine (CCC) designation through the Canadian Culinary Federation (CCF)
- Experience in luxury hospitality, boutique inn, resort, or experiential travel settings comparable to Relais & Chateaux or Michelin-recognized environments
- Sous-chef or chef-level supervisory experience in a professional kitchen - Foraging knowledge and safe field identification of wild edibles native to Newfoundland
- Wilderness First Aid certification (or willingness to obtain prior to first engagement) - Wine, spirits, or beverage pairing knowledge
- Familiarity with Newfoundland's ecosystems, coastal environments, and seasonal foraging cycles
--- COMPENSATION AND DETAILS - $35–$55 per hour based on qualifications and experience
- Per diem provided for all travel days
- All travel, field equipment, and ingredients covered per booking
- Casual / on-call engagements confirmed as bookings are scheduled; no guaranteed minimum hours
- This role may involve early mornings, multi-day engagements, and remote locations requiring overnight travel with accommodation provided
--- HOW TO APPLY
We are looking for someone who is as comfortable in the wilderness as they are in a fine dining kitchen a professional who takes pride in both the craft and the experience they create for guests. Please submit the following with your application:
- A current resume detailing your culinary background, training, and professional experience
- A brief introduction covering your experience in luxury or fine dining environments, your outdoor cooking background, and any foraging experience formal or self-taught
- Original photography of your culinary work plated dishes, outdoor cooking setups, field meals, or venue presentations. Photography must be your own original work and should reflect the quality and standard you bring to the table Applications submitted without a resume and original photography will not be considered.
We welcome applications from all qualified individuals. Accommodations are available upon request throughout the selection process.
Pay: $35.00-$55.00 per hour
Benefits:
- Company events
- Discounted or free food
- Mileage reimbursement
Work Location: Remote
