Chef-Remote Lodge Fort Francis, ON

Aramark

7d•Remote

About The Position

Aramark Remote Workplace Services is seeking candidates for the position of Chef for a Remote Lodge, in Fort Francis, ON. Our Chefs play important roles on our teams, surrounded by passionate teammates and leaders who want to see all succeed. As we grow, we are always looking for great Chefs to support our field operations across Canada. This opportunity will focus on developing team members, identifying ways to increase the quality of customer service, and implementing best practices across all levels. Working in Remote Lodges/Camp experience is an asset.

Requirements

Red Seal is required
Requires 2-3 years of experience in a related position
Requires 2-3 years of post-high school education or equivalent experience
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems
Requires oral, reading and written communication skills

Nice To Haves

Working in Remote Lodges/Camp experience is an asset
Culinary degree preferred
Remote experience an asset

Responsibilities

Accountable and responsible for maintaining a culture focused on having Safety as a value
Ability to work collectively with the Camp Manager and/or Site Supervisor
Completion of accurate paperwork in a timely manner including but is not limited to: Meal sheets, Time sheets, Grocery Orders, Inventory, Cleaning Schedules and Menu Plans
Plan, prepare present high quality meals and pastries according to menu specification and crew size in accordance to the scope of work
Responsible for the supervision of all culinary staff and proper scheduling according to the workload
Provide support, training, guidance and coaching to culinary staff
Maintain food costs at acceptable levels, ensure portion control, including maximum utilization of employees and equipment
Ensure daily communication to employees and management this includes conducting daily Toolbox Talks
Ensure guests/clients at site receive superior customer service
Ensure all food temperature and equipment logs are done daily and action plans are done accordingly
Ensure food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
Ensure menu boards are updated daily
Shall attend all safety meetings and participate in Client and/or Aramark Emergency Response Procedures