First Cook - Mile Job Fort St. John area,BC Canada,Restaurant/Food Service

Position: First Cook - Mile 132

Job Description

WHAT’S THE JOB?
Based in a world class Dexterra Remote Services facility, the regular shift for this position is 20 days on and 10 days off, with 11-hour workdays. Transportation is provided to site from a designated pick-up point.

The First Cook is responsible for preparing and cooking all main meals as per requirements; and ensuring all meals are prepared and served on time to the highest standards of Dexterra.

This position is safety sensitive and requires drug, alcohol and fit to work testing as a condition of employment.

Your work will include:

Cook a variety of appetizing meals which includes: meats, seafood, soups, poultry, vegetables and other food items.

Use all kinds of cooking method to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods

Ensure that all meals are prepared within the allocated food budget

Ensure consistency in food delivery including cooking, handling, storing and labeling products in accordance with FOODSAFE standards

Perform other duties in final food presentation including plating and garnishing

Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grills, broilers and other equipment

Assist in menu planning, inventory counts and grocery orders

Assist in maintaining the cleanliness and sanitation of dining room and kitchen areas

Supporting with all roles in the kitchen from dishwashing, to prep cook and meal execution to ensure on time meal service and accuracy of kitchen cleanliness to company standard.

Other duties as assigned.

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.

Whereas other companies are downsizing, we are growing!

Be #1 on day 1 by joining an industry leader.

Qualifications

WHO ARE WE LOOKING FOR?

Minimum 5 years’ experience in the hospitality / food service industry

Desired credential of interprovincial Red Seal Certificate, minimum requirement certification of a 2 year culinary arts program completion.

Desired qualification of 1 year prior experience as a Sous Chef in hotels, resorts, restaurants and/or camps, with the cooking competency and knowledge of international and domestic cuisines

Must have an excellent practical and theoretical background in all areas of the kitchen i.e:
Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;

Food Safe Level I is minimum. Safe Check advanced food safety certification or HACCP certification is an asset.

Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)

Successful candidate MUST obtain a 100% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)