Chef Manager
About The Position
Based at one of our remote Dexterra Camps, the regular shift for this position is 20 days on and 10 days off, with 12-hour workdays. Transportation is provided to site by bus/shuttle out of Edmonton. As a Chef Manager, you will be responsible for overseeing the day to day operation of the kitchen; 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 Dexterra Food Safety protocol for 10 days of your rotation and serving as Relief Lodge Manager for the other half of your rotation overseeing all aspects of lodge management in the absence of the lodge manager. This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment.
Requirements
- Journeyperson or interprovincial Red Seal Certificate
- SafeCheck advanced food safety certification or HACCP certification
- At least 10 years’ experience in the hospitality / food service industry
- At least 5 years’ experience 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
- An 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
- An effective leadership style, positive outgoing personality and effective listening skills
Responsibilities
- Prepare, present, design, and serve high quality rotational menus
- Supervise all kitchen staff’s productivity and compliance with Dexterra 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 Dexterra 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 bi-weekly basis
- Ensure maintenance issues related to any equipment are communicated to the Manager and maintenance personnel as soon as possible
Benefits
- Extended health and dental benefits that are fully covered.
- Travel time is paid.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
