Operational Field Support Chef

Job DescriptionThe PositionThe Operational Field Support Chef is a French bilingual position with core responsibility in supporting field operations on a 80/20 Field-to-Office Structure with food cost controls, food safe practices, people development and support innovations in culinary for Remote and Hospitality Services business units. These duties include, but not limited to, food preparation, production, quality, cost control, inventory process, grocery orders, employee performance management, recruitment, subject matter expert, recipe writing/testing, training & development, event management and scheduling. This is a safety sensitive position, and as such, requires pre-employment and pre-access drug and alcohol testing.The Operational Field Support Chef performs some or all the following duties:Maintain the effectiveness and productivity of the quality of food products.Ensure consistency in food delivery service and standards.Assist in recruitment. Interview and onboarding of new culinary staff.Provide training and coaching to kitchen employees to ensure competency level is met to product quality meals while being a mentor and provide training and sign off for Red Seal Program apprentices.Be able to write and cost recipes.Ensure food production schedules are aligned with client operation schedules.Ensure the quality of food meets and exceeds client expectations.Keep food cost within the allocated budget to ensure profitability while ensure inventory control and grocery orders are accurate and timely.Supervise and manage performance of all kitchen employees.Provide coaching sessions, guidance, and mentorship with culinary employees.Promote a positive and effective work atmosphere to encourage the highest standards possible.Create, design, and implement weekly menus according to specification and occupancy level.Consult with site management when requested in menu planning.Order groceries on the GFS grocery order website.Determine and calculate food cost during grocery orderingPlan and compute kitchen employee schedules based on occupancy level.Provide training or support on all required paperwork to the office, including time sheets, menus, spend report, temperature logs, meal sheets, etc.Ensure all kitchen employees are adhered to company policies, including wearing the proper personal protective equipment (PPE).Feedback and review employees’ performance.Host daily safety meetings when required.Ensure all safety related documentations are properly completed.Complete incident reports and assist in employee and safety investigations as required.Identify areas of improvement on the overall kitchen operation as necessary.Collaborate under direction of senior leaders to ensure all areas of the operation are meeting and exceeding expectations.Use all kinds of cooking methods to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods.Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grillers, broilers, and other equipment.Test taste all foods to ensure they meet proper taste standard.Ensure health and safety regulations and quality standards are maintained.QualificationsInterprovincial Red Seal Certification or higher.Fluent and literate in the English language – French Bilingual.College or University with Culinary Trade Diploma and Business Management experience preferred.Has computer training and is experienced in Microsoft Office.Has Food Safe, First Aid, and WHMIS.A minimal of 5 years’ prior experience as a Chef or Sous Chef in Hotels, Resorts, Restaurants and or Camps, with the cooking competency & knowledge of International and Domestic cuisines.A minimum of 10 years’ experience in the hospitality/food service industry.Knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required.Additional experience with Outside Catering an asset.