Garde Manger Cook - Remote Camps Nunavut

Summary

The Garde Manger Cook is responsible for preparing and presenting cold kitchen items, such as salads, sandwiches, appetizers, and deli platters, in a high-volume, remote camp environment. This role ensures freshness, quality, and appealing presentation of all cold items, while maintaining food safety and sanitation standards. The Garde Manger Cook collaborates with the culinary team to support buffet, salad bar, and event catering.

This is a safety-sensitive role requiring pre-access drug and alcohol and FIT testing. This position requires fly-in/fly-out travel from Edmonton, Alberta or Yellowknife, Northwest Territories, to the project site in Nunavut, with potential for weather-related delays or logistical challenges.

Key Responsibilities:

• Prepare and present a variety of cold menu items such as composed salads, fresh-cut fruits and vegetables, cold appetizers, sandwiches, wraps, deli platters, dressings, dips, and garnishes in accordance with standardized recipes, portion control, and camp menu requirements.
• Assemble and maintain salad bars, sandwich stations, and cold buffets; ensure all items are attractively displayed, stocked, and replenished throughout service periods.
• Slice and portion meats, cheeses, fruits, and vegetables while adhering to safe food handling and portioning standards.
• Adjust recipes and production volumes to meet fluctuating camp population counts and accommodate special dietary requests (e.g., vegetarian, vegan, allergy-sensitive).
• Ensure all cold foods are prepared, stored, and served at proper temperatures; maintain accurate temperature and HACCP logs for cold storage units, production, and service.
• Label, date, and rotate stock using FIFO (First-In, First-Out) principles; minimize food waste through proper storage and portion control.
• Maintain cleanliness and sanitation of cold kitchen workstations, utensils, storage areas, and equipment; comply with WHMIS, HACCP, and company safety regulations.
• Assist with catering events, special themed menus, hors d’oeuvres, and boxed lunches as directed by the Sous Chef or Chef.
• Monitor and report inventory levels for cold kitchen supplies; assist with receiving, verifying, and organizing deliveries while ensuring proper storage practices.
• Collaborate with other kitchen staff during peak service periods; support other food production or dish-up tasks as required.
• Participate in safety meetings and toolbox talks; adhere to all workplace safety procedures and PPE requirements in a remote camp setting.
• Maintain a positive and professional attitude while working in a fast-paced, team-oriented environment.

Working Conditions:

• Fly-in/fly-out remote camp position, subject to weather and logistical delays.
• Shared accommodations and meals provided on site.
• Rotational schedule (3 weeks on / 3 weeks off) requiring extended periods away from home.
• Fast-paced, high-volume kitchen environment.
• Exposure to extreme northern weather, wildlife, and remote living conditions.
• Must comply with all safety and sanitation standards established by the client and company.

Qualifications

Required Qualifications:

• High school diploma or equivalent (Culinary or Hospitality post-secondary education preferred).
• Minimum 2 years of experience in Garde manger, deli, or cold kitchen preparation.
• Experience in sandwich/deli, catering, or camp kitchens in high-volume settings preferred.
• Demonstrated knowledge of HACCP, cold-holding requirements, and allergen management.
• Previous experience in remote camps, hotels, or large-scale catering preferred.
• Food Safe, WHMIS, and First Aid certifications (or willingness to obtain).
• Must pass pre-employment and pre-access drug and alcohol and FIT testing.

Physical Demands:

• Stand and walk for extended periods during 12-hour shifts.
• Lift, carry, push, or pull up to 35–50 lbs.
• Perform repetitive tasks including chopping, stirring, and lifting.
• Work in hot kitchen environments and cold storage areas.
• Bend, squat, kneel, and reach regularly.
• Adapt to long hours and physically demanding schedules in a remote camp setting.

Other Skills and Competencies:

• Attention to detail in cold food presentation and portioning.
• Creativity in plating salads, appetizers, and platters.
• Strong knife skills and proficiency in cold food preparation.
• Ability to work independently and as part of a team.
• Commitment to food safety and sanitation.
• Teamwork, communication, and adaptability in remote camp conditions.
• Cultural awareness and ability to work respectfully with Indigenous and Inuit colleagues and communities.