Head Chef

**Working Title**:Head Chef, Shell Scotford, Fort Saskatchewan, AB
**Employment Status**: Temporary
**Starting Hourly Rate**: $40.83/hour
**Address**:55520 Rge Rd 214, Fort Saskatchewan, AB,T8L 3T2
**New Hire Schedule**:12 hr shifts / OT after 44 hrs, 10 days in camp sequestered onsite, 10 days off, 12 nights in camp sequestered onsite, 10 day off

ESFM is the corporate Integrated Facilities Management (IFM) division of Compass Group Canada operating in the business & industry sector. Along with providing IFM services to the Canadian Headquarters of several multi-national businesses, ESFM’s list of clients include household names in the Telecommunications, Entertainment, Pharmaceutical, Gas & Oil, Food Processing and Automotive markets.

ESFM self-performs 80% of all IFM solutions provided to clients. This model creates a consistent hospitality experience for our clients, resulting in higher engagement and productivity from their employees.

**Job Summary**:
Directs, coordinates and evaluates assigned kitchen, food production and food-service associates.

**Essential Duties and Responsibilities**:

- Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food.
- Ensure all food handling, sanitation and customer service standards are met.
- Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
- Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules.
- Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures.
- Track food use, waste and consumption to requisition or purchase product.
- Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory.
- Help select and develop recipes and menus.

**Qualifications**:
Think you have what it takes to be one of our **Chefs**? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

- Red Seal Certification.
- Post-secondary education in culinary or related studies.
- Three years of kitchen management experience.
- Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
- Basic supervisory skills, capable of motivating, leading and developing associates.
- Excellent interpersonal, communication, and organizational skills.
- Able to work in a fast-paced environment, paying attention to accuracy and detail.
- Knowledge of Microsoft Excel and Word.