Chef Manager

Found in: Talent CA C2 - 1 week ago

Snow Lake, Canada Dexterra Group Full time

Job Description

WHAT’S THE JOB?
Based at our remote Snow Lake, MB, the regular shift for this position is 28 days on and 14 days off ( 4 weeks on and 2 weeks off), with 12-hour workdays. Transportation is provided to site from Winnipeg.

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 the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows Food Safety protocol.

This position is safety sensitive and requires a Red Seal Certification along with a Government background check, as a condition of employment. 

Your work will include:

Prepare, present, design, and serve high quality rotational menus Supervise all kitchen staff’s productivity and compliance with company policies and procedures including health, safety, and quality Lead in the training, developing, and mentoring of employees Ensure all foods are prepared using FOODSAFE and Hazard Analysis and Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines Ensure all labor and chemical resources are used effectively and efficiently Serve clients and staff in a personable and professional manner Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation Conduct inventory on a monthly basis Ensure maintenance issues related to any equipment are communicated to the client Manager as soon as possible

Qualifications

WHO ARE WE LOOKING FOR?

You’re a have an interprovincial Red Seal Certificate You have SafeCheck advanced food safety certification. You have at least 10 years’ experience in the hospitality / food service industry You have at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook) You have extensive knowledge of menu costing,Budgeting recipe cards implementation and wage control You 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

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