Family Chef (Kootenays)

AlgaeCal•Halifax, NS

8d•Onsite

About The Position

Imagine working your chef magic in the heart of BC’s Rocky Mountains on a 481 acre regenerative farm near Cranbrook, BC. Your kitchen is in a log building … but this is no trappers cabin! A full commercial style chef’s kitchen attached to the main living quarters will be your nerve-centre. Your mission will be to evoke mealtime smiles from your new friends, Viv, Dean and 9lb dog, Booboo! They’re busy business leaders who really need your skills to keep them healthy, nourished and effective. The ranch serves as AlgaeCal Inc’s training and planning centre - so teams of 10 to 25 people will be coming in frequently to work and enjoy good food in beautiful natural surroundings. The team loves a huge variety of organic, local foods and cooking styles with meat, fish, or foul as the main event. Speaking of meat, an authentic Brazilian Wood BBQ combined with Argentinian Assada sits in an outdoor kitchen nearby. And they have a freezer full of elk, deer and wild-caught fish plus they raise their own chickens, ducks and veggies to support you. Afterall, your cooking is only as good as the nutrient-dense ingredients you have to work with. We are what we eat - so you’ll become a critical part of the AlgaeCal team. AlgaeCal is a natural health company, so to be a fit in this role you will genuinely believe in healthy food choices.

Requirements

Must be able to cook several countries/regions favorite dishes.
Believer in whole, organic, regeneratively farmed foods. Everything will be made from scratch.
Genuine belief in healthy food choices.

Nice To Haves

Butchering and processing game and fish is a big plus.
Preserving, pickling, and canning skills are important.
If you can make deli meats, sausages and cheeses, even better!
Asian cooking experience, BBQ skills, wild game cooking experience is helpful.

Responsibilities

Provide a variety of styles of cooking for Viv/Dean along with frequent visits from groups of 10-25 AlgaeCal leaders.
Cook and clean up for lunches/dinners 5 days per week.
On Fridays, prepare extra meals for the weekend.