Chef Manager - Future Opportunities

ATCO

80d•$85,000 - $90,000•Onsite

About The Position

ATCO Frontec is seeking a Chef Manager to join and to support our remote camp at Artemis Blackwater Mine in central British Columbia, approximately 160km southwest of Prince George and 450km northeast of Vancouver. The Chef is responsible for the daily operations of the kitchen, providing professional leadership and direction to the kitchen personnel. Creating menus, ordering of products and ensuring all food services are performed to the highest standard possible.

Requirements

Must have a Culinary Red Seal Certification
Must have a Valid Advanced Food Safe Certificate
5 or more years of experience as a Head Chef in the hotel/restaurant industry
Valid CSTS and First Aid certifications
Professional oral and written communication skills
Strong organizational and leadership abilities
Ability to supervise and work effectively with kitchen staff
Capable of prioritizing tasks and multitasking
Works well under pressure
Effective problem-solving skills

Responsibilities

Manage food services in strict compliance with ATCO Frontec Service Management Guides.
Ensure all meals are prepared and served to the highest standards while maintaining cost control and effective product usage.
Ensure compliance with the Contract Scope of Work and approved budgets across food services, housekeeping, and front desk operations.
Create and plan menus appropriate to the clientele and lodge population.
Participate in the preparation of all meals to be served at designated times.
Maintain inventory control to ensure proper minimum stock levels for food, housekeeping, and front desk supplies.
Order supplies and products in accordance with camp capacity and population.
Oversee kitchen, housekeeping, and front desk staff to ensure duties are performed professionally, efficiently, and on schedule.
Assign duties, responsibilities, and work areas to ensure efficient service delivery across all departments.
Train and monitor employees in food preparation, customer service, sanitation, safety, and operational procedures.
Ensure all Health and Safety procedures are followed in food services, housekeeping, and front desk operations.
Inspect facilities, guest areas, and equipment to ensure cleanliness, safety, and regulatory compliance.
Maintain cleanliness and presentation standards in kitchens, dining areas, guest rooms, common areas, and front desk spaces.
Oversee customer relations and ensure excellent service standards across all lodge departments.
Set a positive example in customer service, leadership, and work ethic.
Perform various other duties as assigned by management from time to time.