Chef
About The Position
Based in a world class Horizon North camp facility, the regular shift for this position is 3 weeks on and 3 weeks off, with 12-hour workdays. Transportation is provided to site from a pickup point in Montreal. The Chef is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients, sea can picking and menu planning, 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 Horizon North Food Safety protocol. This position is safety sensitive and requires drug and alcohol testing and a medical 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 10 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 Horizon North 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 Horizon North 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
Benefits
- Extended health and dental benefit plan
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What This Job Offers
Job Type
Full-time
Career Level
Senior
Education Level
No Education Listed
