1st Cook

ATCO•Resolute, NU

8d•Onsite

About The Position

ATCO Frontec is a market leader providing facilities management, camp services, workforce lodging solutions, operational support services and disaster and emergency management for a diverse range of clients. We are a service-based organization made up of great people who work hard to get the job done and deliver excellence in the communities where we work and live. ATCO Frontec has been operating in Resolute Bay since 1970 and have a long history of providing services in the North. The ATCO Frontec team in Resolute Bay provides logistics services for various Northern Government and private sector initiatives, including support and maintenance for the Polar Continental Shelf Program, the Resolute Bay Weather Observation, and the operation, maintenance and distribution of fuel for the hamlet and the Resolute Bay airport. The project team also provides logistics and operational support to initiatives in surrounding communities including Eureka and Grise Fiord. With a wide range of resources and experience, the Resolute Bay team can handle any operation in one of the most hostile climates in Canada. ATCO Frontec is seeking a 1st Cook to join our Site Services department in Resolute Bay, Nunavut. The 1st Cook is responsible to ensure that meals are prepared and served to the highest standard possible. The 1st Cook provides coverage of the Chef’s position when they are out on rotation. Working on a rotation of 4 weeks on/4 weeks off, 7 days a week, with all travel, accommodations and meals provided.

Requirements

Must have Red Seal Certification
5 or more years’ experience as 1st Cook in the hotel/restaurant industry
Advanced Food Safe Certificate is Required
Professional communication skills, oral, and written
Ability to work with and supervise other kitchen employees
Strong organization and leadership skills
Ability to prioritize and multitask
Work well under pressure
Ability to prioritize and multitask
Effectively solve problems

Responsibilities

Assist the Chef in managing food services in strict compliance with ATCO Frontec Food Service Management Guides
Assists the Chef in the preparation of all foods to be served at the designated time
Assist the chef in the inventory control to assure proper minimum stock
Order supplies in accordance with the population of the lodge
Ensure that the meals are prepared and severed to the highest standard
Ensure that the kitchen staff completes their given tasks in a professional and timely manner
Train workers in food preparation, service, sanitation, and safety procedures
Assign duties, responsibilities, and work areas to ensure efficient service
Inspect facilities or equipment for regulatory compliance
Clean kitchen, utensils and equipment.
Other duties as assigned by management from time to time