Chef - NE BC

Job summary

The Chef is responsible for managing daily kitchen operations, including menu planning, food preparation, and inventory control. They must also supervise kitchen staff to ensure compliance with food safety protocols and budgetary guidelines.

Job details

Company Description WHO ARE WE? Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care Job Description WHAT’S THE JOB? Based in a a Dexterra Remote Services camp facility, the regular shift for this position is 20 days on and 10 days off, with 12-hour workdays. Transportation is provided to site from a designated pickup point as assigned. The Chef, reporting to the Lodge Manager, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Dexterra Food Safety protocol. This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment. A criminal record check will be completed as part of pre-employment. Your work will include: Overall Management, Training and production of the kitchen. Preparing, presenting, designing, and serving high quality rotational menus Supervising all kitchen staff productivity and compliance with Dexterra policies and procedures including health, safety, and quality Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Dexterra safety guidelines Ensuring food and labour resources managed within budgeted guidelines Grocery Ordering through our GFS order guide Manage, record, and report inventory on a bi-weekly basis Ensuring client satisfaction to menu plans and meal service Record and report costs on daily spend report Other Duties as assigned WHAT’S IN IT FOR YOU? Experience work in beautiful British Columbia Great home and work life balance on a 20 day on and 10 day off rotation Extended health and dental benefits plus employee and family assistance program. Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader. Qualifications WHO ARE WE LOOKING FOR? You’re a Journeyperson or have an interprovincial Red Seal Certificate You have SafeCheck advanced food safety certification or HACCP certification You have at least 5 years’ experience in the hospitality / food service industry You have at least 2 years’ experience as a Sous 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, recipe cards implementation and wage control You have an effective leadership style, positive outgoing personality and effective listening skills Valid Class 5 Drivers License Additional Information 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. #IND1 Compensation: CAD 360 - CAD 400 - daily

What you’ll do

The Chef is responsible for managing daily kitchen operations, including menu planning, food preparation, and inventory control. They must also supervise kitchen staff to ensure compliance with food safety protocols and budgetary guidelines.

Requirements

Candidates must hold a Journeyperson or Red Seal Certificate and possess at least 5 years of experience in the food service industry. Additionally, a valid Class 5 Driver's License and advanced food safety certification are required.

Benefits

• Extended health benefits
• Dental benefits
• Employee and family assistance program

Listed skills

• Control · Preferred
• preparation · Preferred
• Microsoft · Preferred
• staff · Preferred
• Health · Preferred
• Compliance · Preferred
• Food safety · Preferred
• Microsoft Excel · Preferred
• Food preparation · Preferred
• Planning · Preferred
• safety · Preferred
• Food service · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen management
• Menu planning
• Food safety
• Inventory management
• Staff training
• Menu costing
• Recipe implementation
• Wage control
• Leadership
• Microsoft Excel
• Microsoft Word
• Outlook
• GFS
• Food preparation
• Menu Costing
• Food Safety Certification
• Hazard Analysis And Critical Control Point (HACCP) Certification
• Red Seal Certification
• Valid Driver's License
• Planning
• Cooking
• Food Services
• Economics
• Food Safety And Sanitation
• Listening Skills
• Management Training And Development
• Microsoft Outlook

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Trades
• Chef
• Chefs
• Chefs and Head Cooks

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