Culinary Supervisor
4 weeks ago
Job Overview
POSITION SUMMARY
The Head Chef is tasked with managing the daily functions of the kitchen at a remote facility; this includes sourcing food supplies and crafting menus, alongside additional duties such as aiding in food preparation, serving, and monitoring both cooked and raw food items. The role also encompasses training kitchen personnel and ensuring adherence to established food safety protocols.
Key Responsibilities:
Design, prepare, and present exceptional rotating menus Oversee kitchen staff to ensure productivity and compliance with company policies regarding health, safety, and quality Facilitate the training, development, and mentoring of kitchen staff Guarantee that all food preparation follows FOODSAFE and Hazard Analysis Critical Control Points (HACCP) standards, in line with safety guidelines Optimize the use of labor and chemical resources Interact with clients and staff in a friendly and professional manner Utilize knowledge of dietary needs, including allergies, vegan, and vegetarian options in meal planning Conduct bi-weekly inventory assessmentsQualifications
IDEAL CANDIDATE PROFILE
Must possess a Journeyperson or interprovincial Red Seal Certificate Hold a valid Advanced Food Safety certification Minimum of 10 years of experience in the hospitality or food service sector At least 10 years of experience as a Chef in hotels, resorts, restaurants, or remote lodges, with expertise in both international and domestic cuisines Proficient in computer applications (Microsoft Excel, Microsoft Word, GFS, Outlook) Reliable transportation available Strong understanding of menu costing, recipe card development, and wage management Comprehensive knowledge of all kitchen areas, including Hot Kitchens, Cold Kitchens, Pastry/Bakery, Butchery, and Banquets for large groups Demonstrated effective leadership, a positive demeanor, and strong listening abilities Must meet drug and alcohol testing standardsFollow Dexterra Group for updates and opportunities.
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