Executive Chef (Remote Camp)

ESS Compass • Area D (Iskut/Big Raven), BC

2d • Remote

About The Position

Now, if you were to come on board as one of our Executive Chef (Remote Work), we’d ask you to do the following for us: Ensure catering food execution is flawless. Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved. Demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines. Follow all H&S policies and regulations as well as HACCP. Oversee staff in their stations and maintain cleanliness of all stations and kitchen areas. Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations. Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace incident to the Food Service Director or designate. Think you have what it takes to be the Executive Chef (Remote Work)? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

Requirements

• Minimum five years of Chef experience with a strong catering background and three years of leadership experience.
• Great experience managing high-volume catering projects and the ability to prepare a large quantity of meals, daily, by yourself (when required).
• Creative ability to apply current food trends and presentations to menus and food service operations.
• Passionate about quality and customer service.
• Very detail-oriented individual and a strong team player.
• Good client relationship management skills.
• Excellent communication skills (written and verbal).
• Proficiency with MS Outlook, Word and Excel.
• Rotational Work
• Able to travel within Canada.

Responsibilities

• Ensure catering food execution is flawless.
• Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved.
• Demonstrate creativity with menus, knowledge of the newest trends/cutting-edge cooking while following Healthy Eating Guidelines.
• Follow all H&S policies and regulations as well as HACCP.
• Oversee staff in their stations and maintain cleanliness of all stations and kitchen areas.
• Ensure strict compliance with Compass Quality Assurance and Health and Safety Programs, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace incident to the Food Service Director or designate.

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: No Education Listed