Fly-out)

Dexterra•Amos, QC

7d•CA$25•Onsite

About The Position

Reporting directly to the Head Chef, the person occupying the position of First cook prepares meals for camp workers. He/she must respect HN Cree and client quality standards, be able to cook vegetarian and adapt to the workers' dietary restrictions.

Requirements

Diploma in hotel management, catering, or equivalent combination of technical training and/or related experience
Vegetarian cuisine
Training as a MAPAQ Hygiene and Sanitation Manager is strongly recommended
A minimum of 2 years' experience in team management
French-English bilingualism is considered an asset
Experience in labour camps in regions or remote areas (encampments) is an asset
Be able and willing to travel and work in remote settings on regular rotations
Good stress management
Excellent organizational skills
Highly reliable
Good adaptability
Ability to assume responsibility, interact and communicate with others
Enthusiasm for challenges and new initiatives

Responsibilities

Meets daily with 2nd cook to discuss menu preparation and production strategy
Prepare meals while supervising his team
Cook meat, fish and hot meals
Ensure proper food storage and rotation
Ensures that all necessary preparation is carried out, recorded and meets quality standards
Participates in cleaning and maintaining the cleanliness of the kitchen and service areas
Comply with health and hygiene regulations
Ensure that all tasks are performed safely and report any incidents or problems immediately
Any other tasks as required