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Chef / Manager - Fort St John
2 weeks ago
Job DescriptionWHAT’S THE JOB?Based in a world class Horizon North camp facility, the regular shift for this position is 20 days on and 10 days off, 12-hour workdays. Transportation is provided to site from a designated pick up point.As a Chef Manager, you will be responsible for overseeing the day to day operation of the kitchen; 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.This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment. Your work will include:Prepare, present, design, and serve high quality rotational menusSupervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and qualityLead in the training, developing, and mentoring of employeesEnsure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelinesEnsure all labour and chemical resources are used effectively and efficientlyServe clients and staff in a personable and professional mannerUse knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparationConduct inventory on a bi-weekly basisEnsure maintenance issues related to any equipment are communicated to the Manager and maintenance personnel as soon as possibleOther Duties as assignedWHAT’S IN IT FOR YOU?Extended health and dental benefitsRRSP matching up to 5%. Great home and work life balance. Whereas other companies are downsizing, we are growingBe #1 on day 1 by joining an industry leader.Follow Horizon North on , , and .#IND2QualificationsWHO ARE WE LOOKING FOR?You’re a Journeyperson or have an interprovincial Red Seal CertificateYou have SafeCheck advanced food safety certification or HACCP certificationYou have at least 7 years’ experience in the hospitality / food service industryYou have at least 7 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisinesYou have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)You have extensive knowledge of menu costing, recipe cards implementation and wage controlYou have an 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;You have an effective leadership style, positive outgoing personality and effective listening skills
