Chef - NE BC

Job Description

WHAT’S THE JOB?
Based in a a Dexterra Remote Services 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 designated pickup point as assigned.

The Chef, reporting to the Lodge Manager, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Dexterra Food Safety protocol.

This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment. A criminal record check will be completed as part of pre-employment.

Your work will include:

• Overall Management, Training and production of the kitchen.
• Preparing, presenting, designing, and serving high quality rotational menus
• Supervising all kitchen staff productivity and compliance with Dexterra policies and procedures including health, safety, and quality
• Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Dexterra safety guidelines
• Ensuring food and labour resources managed within budgeted guidelines
• Grocery Ordering through our GFS order guide
• Manage, record, and report inventory on a bi-weekly basis
• Ensuring client satisfaction to menu plans and meal service
• Record and report costs on daily spend report
• Other Duties as assigned

WHAT’S IN IT FOR YOU?

• Experience work in beautiful British Columbia
• Great home and work life balance on a 20 day on and 10 day off rotation
• Extended health and dental benefits plus employee and family assistance program.
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

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 Sous Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• 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 effective leadership style, positive outgoing personality and effective listening skills
• Valid Class 5 Drivers License