Chef - Waasigan Transmission Line Job Thunder Bay area,Ontario Canada,Restaurant/Food Service

Job Description

WHAT'S THE JOB?

The Chef is responsible for overseeing the day-to-day operation of the kitchen in a remote camp; 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.

The position involves a remote work lifestyle in a camp setting with the following amenities:

All meals and accommodations are provided

Travel is provided to and from the site locations from designated locations in the Thunder Bay, Dryden and surrounding area

Private room with cable television

Access to Wi-Fi

Access to laundry facilities and detergents

Access to a gym and common areas

Key responsibilities include:

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

Qualifications

WHO ARE WE LOOKING FOR?

Journeyperson or interprovincial Red Seal Certificate is preferred

Valid Safe Food certificate required

You have at least 10 years’ experience in the hospitality/food service industry as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines

Knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)

Extensive knowledge of menu costing, recipe cards implementation and wage control

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

Effective leadership style, positive outgoing personality and effective listening skills

Be able to handle the following physical demands:

Lift, carry, push, or pull up to 50 lbs Climb ladders or stairs

Stand, walk, squat, kneel or sit according to task for extended lengths of time Perform repetitive hand work requiring full use of both hands

Perform work with arms at full length

Work with arms above shoulder height


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