1st Cook / Relief Chef

ATCO Structures USA•Cascade, ID

About The Position

ATCO Frontec is seeking a 1st Cook to join its Camp Services team. The position is responsible for preparing and serving meals to the highest possible standard and may provide coverage for the Chef when the Chef is out on rotation. This is a rotational position, with specific schedules to be determined. While on site, meals, accommodation, and amenities are provided free of charge. The role assists the Chef with food-service management, meal preparation, inventory control, and ordering supplies based on lodge population. It also oversees food-serving areas, trains and directs subordinate food-service workers, and supervises staff to maintain sanitation and safety requirements. The position involves conducting safety toolboxes, assigning work, inspecting facilities and equipment for regulatory compliance, maintaining kitchen logs and cleaning schedules, and cleaning the kitchen, utensils, and equipment. This is a safety-sensitive position and requires completion of a pre-employment alcohol and drug test.

Requirements

Red Seal Certification.
3–4 years of experience as a 1st Cook in the hotel or restaurant industry.
Advanced Food Safe Certificate.
Valid CSTS and First Aid.
Professional oral and written communication skills.
Ability to work with and supervise other kitchen employees.
Strong organization and leadership skills.
Ability to prioritize and multitask.
Ability to work well under pressure.
Ability to effectively solve problems.
Completion of a pre-employment alcohol and drug test.

Responsibilities

Assist the Chef in managing food services in compliance with ATCO Frontec Food Service Management Guides.
Assist the Chef in preparing foods for service at designated times.
Assist with inventory control to maintain appropriate minimum stock.
Order supplies according to the lodge population.
Ensure meals are prepared and served to a high standard.
Oversee stocking of food-serving areas based on the number of people to be served, focusing on quality, appearance, adequate stock levels, and minimizing leftovers and product waste.
Train and direct subordinate food-service workers, ensuring compliance with company and client safety requirements.
Supervise subordinate staff to maintain sanitary standards in food preparation, serving, and storage areas, and to follow applicable safety procedures and requirements.
Conduct safety toolboxes for the department as required.
Assign duties, responsibilities, and work areas to support efficient service.
Inspect facilities and equipment for regulatory compliance, including kitchen logs and daily cleaning schedules.
Clean the kitchen, utensils, and equipment.
Perform other duties as assigned.