🍁 Executive Chef, Remote Camp — Sept-Îles, Québec

🍽 Opportunity Compass Group Canada's ESS remote-sites division is hiring an Executive Chef for a camp near Sept-Îles, deep in Québec's North Shore territory, to run food service for the site and lead a kitchen team of 13. This isn't a stand-and-reheat camp job — the posting specifically calls for menus that track current food trends and hold to healthy-eating standards, a higher bar than most remote-camp catering roles set. 👨‍🍳 Role - Lead a 13-person kitchen team through daily food execution for the camp - Build and evolve menus that reflect current food trends while meeting healthy-eating standards - Own client relationships and overall satisfaction with food service and menu options - Maintain HACCP, WHMIS, and broader health & safety compliance - Run workplace inspections and handle incident reporting for the kitchen 🌎 ChefJobs Abroad Analysis Remote camp cooking in northern Québec is a different kind of "abroad" — the destination hook isn't a beach, it's total isolation and a kitchen where you answer directly to a client, not a GM. What makes this one stand out is the expectation of real menu creativity and a healthy-eating focus in a setting most operators treat as pure volume feeding. It's a strong trade-up for a chef with remote-camp experience who wants to lead rather than execute someone else's fixed menu, and it demands fluent French — this is a francophone-first posting, not an English-first one with French as a bonus. ✅ Best Fit This opportunity is ideal for chefs who: - Have at least 5 years of chef experience specifically in remote-site settings - Bring 3+ years of team leadership, ideally managing double-digit kitchen staff - Are fluent in French, written and verbal, for daily client and team communication - Want ownership of menu direction rather than a fixed rotating menu - Are comfortable with HACCP/WHMIS-level compliance responsibility - Want the stability of a Fortune Global 500 employer behind a remote posting