Chef (Remote Camp)

Job summary

The Chef Manager is responsible for overseeing all phases of food preparation, menu planning, and staff supervision at a remote camp location. They must ensure compliance with health and safety regulations while maintaining positive client relationships and managing operational costs.

Job details

Now, if you were to come on board as one of our Chef Managers, we’d ask you to do the following for us: * Participate in all phases of food preparation, menu planning, and development. * Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relation issues. * Ensure positive client relationships and satisfaction. * Be responsible for directly managing associates. * Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations. * Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process. Think you have what it takes to be our Chef Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. * Four years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates. * Sound knowledge of financial management including the ability to control food and labour costs. * Creative ability to apply current trendy food items and presentations to food service operations. * Hard-working, hands-on team player. * Excellent communication skills (written and verbal). * Willing to accommodate a flexible work schedule. * Able to work in a fast-paced environment with changing work priorities. * Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs. * The ability to work independently. * You would be a preferred candidate if you have Red Seal culinary certification.

What you’ll do

The Chef Manager is responsible for overseeing all phases of food preparation, menu planning, and staff supervision at a remote camp location. They must ensure compliance with health and safety regulations while maintaining positive client relationships and managing operational costs.

Requirements

Candidates must have at least four years of culinary experience and strong supervisory capabilities. Proficiency in financial management, Microsoft Office, and adherence to food safety standards like HACCP are required, with Red Seal certification considered a preferred qualification.

Listed skills

• Food preparation · Preferred
• Communication Skills · Preferred
• Microsoft Office · Preferred
• Team Leadership · Preferred
• Cost Control · Preferred
• client relations · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu planning
• Staff scheduling
• Employee training
• Supervisory skills
• Financial management
• HACCP
• WHMIS
• Communication skills
• Microsoft Office
• Culinary arts
• Team leadership
• Cost control
• Client relations
• Menu Planning
• Employee Relations
• Supervision
• Employee Training
• Strong Work Ethic
• Microsoft Word
• Microsoft Excel
• Communication
• Food Services
• Occupational Safety And Health
• Financial Management
• Food Preparation
• Hazard Analysis And Critical Control Points (HACCP)
• Hazard Analysis
• Operations
• Presentations
• Quality Assurance
• Workplace Hazardous Materials Information Systems
• Scheduling

Job areas

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

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