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 Dexterra Food Safety protocol. This posting is intended to build a pool of qualified candidates for future opportunities. Applications will be reviewed on an ongoing basis as positions become available.
The position involves a remote work lifestyle in a camp setting with the following amenities:
- All meals and accommodations are provided
- Group benefits available
- 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
Key responsibilities include:
- Supervise all kitchen staff’s productivity and compliance with Dexterra 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 Dexterra 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
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
- Must be able to successfully pass a Criminal Background Check
- 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
WHAT’S IN IT FOR YOU?
- Enjoy excellent work-life balance with a 3 weeks on/3 weeks off rotation
- Ability to expand skills in a large camp atmosphere
- Whereas other companies are downsizing, we are growing!
- Be #1 on day 1 by joining an industry leader
Work schedule and remuneration:
Chefs work on a rotational schedule of 3 weeks on/3 weeks off or similar. Site locations are in remote settings, requiring either air travel to site, or via ground on our shuttle. You may be required to work nights, weekdays, weekends, and general holidays. Wages are paid on a daily basis with a starting rate of $300.00 to $350.00 daily.
Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.
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