Chef - Fire Base
Job Description
WHAT’S THE JOB?
Based in a world class Horizon North camp facility, the regular shift for this position is 20 days on and 10 days off, with 12-hour workdays.
Transportation is provided to site from a pickup point in Edmonton.
The Chef is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, 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 fitness assessment, as a condition of employment.
Your work will include :
- 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
WHAT’S IN IT FOR YOU?
- Enjoy excellent work-life balance with a 20 days on / 10 days off rotation.
- Extended health and dental benefits that are fully covered.
- Travel time is paid.
- Whereas other companies are downsizing, we are growing!
- Be #1 on day 1 by joining an industry leader.
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Qualifications
WHO ARE WE LOOKING FOR?
- You’re a Journeyperson or have an interprovincial Red Seal Certificate
- You have SafeCheck advanced food safety certification or HACCP certification
- You have at least 5 years’ experience in the hospitality / food service industry
- You have at least 3 years’ experience as a Chef or Sous Chef in hotels, resorts, restaurants and / or remote lodges, with the cooking competency and knowledge of international and domestic cuisines
- Additional experience with Outside Catering a plus.
- You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
- You have extensive knowledge of menu costing, recipe cards implementation and wage control
- You have 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;
- You have an effective leadership style, positive outgoing personality and effective listening skills
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