Relief Chef / Baker

Aramark•Timmins, ON

6d•Onsite

About The Position

The Relief Chef / Baker position is a blended role of supervisory, cooking and baking responsibilities. This role is accountable and responsible for maintaining a culture focused on having Safety as a value. The position requires the ability to work collectively with the Camp Manager and/or Site Supervisor, and 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. The role involves planning, preparing, and presenting high-quality meals and pastries according to menu specification and crew size in accordance with the scope of work. The Relief Chef / Baker is responsible for the supervision of all culinary staff and proper scheduling according to the workload, and providing support, training, guidance and coaching to culinary staff. Maintaining food costs at acceptable levels, ensuring portion control, including maximum utilization of employees and equipment is also a key responsibility. Daily communication to employees and management, including conducting daily Toolbox Talks, is essential. The role ensures guests/clients at site receive superior customer service, and that all food temperature and equipment logs are done daily with action plans implemented accordingly. Food storage, rotation, and discarding of expired foods must fall under HACCP and FIFO guidelines, and menu boards must be updated daily. The Relief Chef / Baker shall attend all safety meetings and participate in Client and Landsea Emergency Response Procedures.

Requirements

Food Safe certification
WHIMIS
Great communication. Speak, read and write English
Completion of High School
Team player who is able to provide support, motivation and encouragement to others.
Excellent attention to detail and well-developed organizational skills
Strong work ethic with an ability to work independently and in a team environment
Maintain a professional appearance at all times
Stand, walk, stoop, kneel, or crouch for long periods of time
Fast and repetitive movements of fingers, hands, and wrists
Use muscles to lift, push, pull or carry objects up to 50 lbs
Use hands to handle objects and tools
Able to complete up to 12 hours shifts
LandSea and site-specific Orientation and Health and Safety
Drug and Alcohol Clearance
Criminal Record Clearance
Food Safe Level 1
Completed Health Questionnaire
Valid Government Issued ID for travel
Two (2) references from former employers required

Nice To Haves

Red Seal Ticket is preferred
Minimum 3-5 years of in a similar role with leadership experience

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 with 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 Landsea Emergency Response Procedures
Bakes and prepares a variety of food according to production guidelines and standardized recipes
Sets up workstation with all needed ingredients and equipment
Prepares ingredients by measuring, weighing, mixing, chopping, etc.
Operates equipment such as ovens, stoves, mixers, etc.
Safely uses a variety of utensils including knives
Properly stores food by adhering to food safety policies and procedures
Cleans and sanitizes work areas, equipment, and utensils
Maintains excellent customer service and a positive demeanor towards guests, customers, clients, co-workers, etc.
Enforces and upholds LandSea policies and procedures
Works overnight to prepare and serve breakfast to clientele, generally consisting of eggs to order, an omelette bar, hash browns, bacon, scrambled eggs, sausage, French toast, pancakes or waffles