Relief Chef

Job Description

WHAT’S THE JOB?
Based at our remote Dexterra Remote Services camp in the High Level Region, the regular shift for this position is 28 days on and 14 days off, with 12-hour workdays. Transportation is provided to site by way of flight based out of Edmonton.

As a Relief Chef, you will be responsible for overseeing the day to day operation of the kitchen when the chef is not present; 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 Dexterra Remote Services 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 semi-monthly basis.
• Ensure maintenance issues related to any equipment are communicated to the Operations Manager and maintenance personnel as soon as possible

WHAT’S IN IT FOR YOU?

• 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.

Follow Horizon North on , , and .

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 2 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• You have at least 2 years experience in leadership roles in a culinary setting.
• 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