Chef - Waasigan Transmission Line

Job DescriptionWHAT'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 Horizon North Food Safety protocol.The position involves a remote work lifestyle in a camp setting with the following amenities:All meals and accommodations are provided Travel is provided to and from the site locations from designated locations in the Thunder Bay, Dryden and surrounding areaPrivate room with cable television Access to Wi-Fi Access to laundry facilities and detergents Access to a gym and common areas Key responsibilities include:Supervise 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 basisQualificationsWHO ARE WE LOOKING FOR?Journeyperson or interprovincial Red Seal Certificate is preferredValid Safe Food certificate requiredYou 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 cuisinesKnowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)Extensive knowledge of menu costing, recipe cards implementation and wage controlExcellent 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 guestsEffective leadership style, positive outgoing personality and effective listening skillsBe able to handle the following physical demands:Lift, carry, push, or pull up to 50 lbsClimb ladders or stairsStand, walk, squat, kneel or sit according to task for extended lengths of timePerform repetitive hand work requiring full use of both handsPerform work with arms at full lengthWork with arms above shoulder heightAdditional InformationWHAT’S IN IT FOR YOU?Enjoy excellent work-life balance with a 2 weeks on/2 weeks off rotationAbility to expand skills in a large camp atmosphere Whereas other companies are downsizing, we are growingBe #1 on day 1 by joining an industry leaderWork schedule and remuneration: Chefs work on a rotational schedule of 2 weeks on/2 weeks off.  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 $335.00 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. #IND2