Chef - Waasigan Transmission Line
Chef - Waasigan Transmission Line
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Salary Not Disclosed
1 Vacancy
Job Description
WHATS THE JOB
The Chef is responsible for overseeing the daytoday operation of the kitchen in a remote camp; ordering food ingredients and planning menu including other responsibilities such as assisting with the preparation serving and control of cooked and uncooked food training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol.
The position involves a remote work lifestyle in a camp setting with the following amenities:
- All meals and accommodations are provided
- Travel is provided to and from the site locations from designated locations in the Thunder Bay Dryden and surrounding area
- Private room with cable television
- Access to WiFi
- Access to laundry facilities and detergents
- Access to a gym and common areas
Key responsibilities include:
- Supervise all kitchen staffs productivity and compliance with Horizon North policies and procedures including health safety and quality
- Lead in the training developing and mentoring of employees
- Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods and in accordance with Horizon North safety guidelines
- Ensure all labour and chemical resources are used effectively and efficiently
- Serve clients and staff in a personable and professional manner
- Use knowledge and understanding of dietary restrictions; allergies vegan and vegetarian in meal planning and preparation
- Conduct inventory on a biweekly basis
Qualifications :
WHO ARE WE LOOKING FOR
- Journeyperson or interprovincial Red Seal Certificate is preferred
- Valid Safe Food certificate required
- You have at least 10 years experience in the hospitality/food service industry as a Chef in hotels resorts restaurants and/or remote lodge with the cooking competency and knowledge of international and domestic cuisines
- Knowledge of computer programs (Microsoft Excel Microsoft Word GFS Outlook)
- Extensive knowledge of menu costing recipe cards implementation and wage control
- Excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens Cold Kitchens Pastry/ Bakery Butchery and Banquets dealing with large numbers of guests
- Effective leadership style positive outgoing personality and effective listening skills
- Be able to handle the following physical demands:
- Lift carry push or pull up to 50 lbs
- Climb ladders or stairs
- Stand walk squat kneel or sit according to task for extended lengths of time
- Perform repetitive hand work requiring full use of both hands
- Perform work with arms at full length
- Work with arms above shoulder height
Additional Information :
WHATS IN IT FOR YOU
- Enjoy excellent worklife balance with a 2 weeks on/2 weeks off rotation
- Ability to expand skills in a large camp atmosphere
- Whereas other companies are downsizing we are growing!
- Be #1 on day 1 by joining an industry leader
Work schedule and remuneration:
Chefs work on a rotational schedule of 2 weeks on/2 weeks off. Site locations are in remote settings requiring either air travel to site or via ground on our shuttle. You may be required to work nights weekdays weekends and general holidays. Wages are paid on a daily basis with a starting rate of $325.00 $350 daily.
Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race color religion sex sexual orientation gender identity national origin age disability protected veterans status Indigenous status or any other legally protected factors. Disabilityrelated accommodations during the hiring selection process are available upon request.
#IND2
Remote Work :
No
Employment Type :
Contract
Employment Type
Contract
