Remote Camp Red Seal Chef/Baker-Breakfast Relief

Company Description

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.

Job Description

WHAT'S THE JOB?

Based in a world class Horizon North camp facility, a typical shift for this position is 28 days on and 14 days off, with 10 - 12 hour workdays.

The Relief Red Seal Chef/Relief Baker-Breakfast position will include relief duties for the Chef and for the Baker/Breakfast cook on a regular basis. You will be 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 Horizon North. Also, you will prepare, present, and serve top quality meals according to menu specifications. When not relieving the Chef you will be responsible for Breakfast and Baking.

Relief Baker Breakfast typical rotation pay scale - $23.89 p/hr regular pay / $35.84 p/hr overtime

Relief Chef Manager typical rotation pay scale - $26.57 p/hr regular pay / $39.86 p/hr overtime

Overtime calculated at anything over 8 hrs p/day or over 40 hrs p/week, whichever is greater

This position is safety sensitive and requires a criminal record check.

Your work will include:

• Provide Relief Coverage for Chef, and Baker/Breakfast.
• Ensure food costs are controlled and groceries are utilized effectively.
• Supervise Staff in the Chef's absence; Provide mentorship and training to new staff.
• Stocking / Inventory / assisting with unloading, loading and placing of groceries and supplies.
• Incorporate into preparation any requests to comply with special dietary constraints.
• Ensure paperwork and inventories are accurately completed and forwarded to head office as instructed.
• Assist Leadership in performing administrative tasks (i.e ordering the supplies from our suppliers in the chef's absence).
• Change menu options quickly to adapt to grocery order issues.
• Develop and implement new recipes and menu items to keep offerings fresh and exciting.
• Maintain high standards of hygiene and cleanliness in the kitchen area.
• Collaborate with other departments to ensure smooth operations and guest satisfaction.
• Monitor and maintain kitchen equipment, reporting any issues promptly.
• Participate in menu planning meetings and contribute ideas for seasonal specials.
• Ensure compliance with all health and safety regulations, including food safety standards.
• Manage food waste and implement sustainable practices in the kitchen.

Qualifications

WHO ARE WE LOOKING FOR?

• You have formal culinary training – Red Seal Certification *REQUIRED*
• Criminal Record Check *REQUIRED*
• Food safety certification updated within the last 5 years *REQUIRED*
• You have 5 years of cooking experience in a similar or hotel/institutional environment preferred
• You have an ability and desire to work independently with minimal supervision, and as a team player
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
• You have an excellent practical and theoretical background in all areas of the kitchen, e.g.: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests
• You possess strong leadership and communication skills to effectively manage kitchen staff
• You have experience in menu planning and development, with a focus on nutritional balance and dietary restrictions
• You demonstrate proficiency in portion control and food cost management
• You have a thorough understanding of health and safety regulations in a commercial kitchen environment
• You exhibit creativity and innovation in food presentation and plating techniques
• You have experience with inventory management and ordering systems
• You possess physical stamina to work long hours in a fast-paced kitchen environment
• You have the flexibil