Chef de production - Campement minier (Fly-in, Fly-out)

Dexterra•Amos, QC

3d•Onsite

About The Position

Reporting to the Project Supervisor and Operations Manager, the Production Chef is responsible for ensuring the smooth operation of the kitchen. The Production Chef plans, organizes, and directs kitchen operations while ensuring compliance with Dexterra's food standards, quality requirements, and operational procedures.

Requirements

Diploma in hospitality, catering, or equivalent combination of technical training and/or related experience
Experience in high-volume cooking
A minimum of 10 years of experience managing kitchen teams
Experience in managing food and payroll costs
Excellent practical and theoretical knowledge in various kitchen positions: Pastry, Breakfast, Hot and Cold Buffet, Service with a large number of clients
Proficiency in computer skills – Microsoft Office Suite: Word, Excel, PowerPoint, Outlook Scheduling Software
English language proficiency

Nice To Haves

MAPAQ Food Safety Management training is strongly recommended
Previous experience working in remote environments in the natural resources and/or construction sector is considered an asset
Strong leadership, positive attitude, and good listening skills
Ability to perform under pressure
Ease of working in a team, collaborating, communicating, sharing knowledge, and training when necessary
Detail and results-oriented, highly organized, and works effectively with changing priorities and other rapid and sudden modifications
Ability to effectively solve problems or propose realistic solutions
Effectiveness in managing conflicts
Enthusiasm for challenges and new initiatives

Responsibilities

Plan rotating menu production
Supervise productivity and ensure compliance with Dexterra standards and procedures, including health, safety, and quality requirements
Provide training and support to employees with a focus on continuous improvement
Plan and manage food requirements in accordance with purchasing and procurement processes
Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client satisfaction
Manage human resources and address potential workplace conflicts
Ensure food is prepared in accordance with MAPAQ regulations and Dexterra hygiene and food safety standards
Ensure cleaning products are used safely and efficiently
Maintain professional relationships with employees and clients
Understand and apply dietary restrictions, including allergies and vegetarian requirements, when developing menus and preparing meals
Perform monthly inventory counts