Relief Chef - Large Remote Camp

Who We Are:

Wicehtowak Frontec Services (WFS) is a partnership between George Gordon Developments Ltd. (GGDL) and ATCO Frontec Ltd. The majority Indigenous-owned company provides camp and support services for remote workforce housing projects. WFS is committed to providing opportunities for employment, skills development, subcontracting and local businesses.

Description:

Wicehtowak Frontec Services is seeking a Relief Chef to join our team in Jansen, SK. As the Relief Chef, you will ensure all meals are prepared and served to a standard that even the toughest food critic would approve of. When the Chef is out on rotation, you will be ready and willing to step in and provide coverage for the role.

Rotation: 14 days on and 7 days off. 12 hour shifts a day.

Rate: $30 CAD /hour

Responsibilities:

• Responsible for maintaining the effectiveness and productivity of the quality of food products and ensuring consistency in food standards.
• Controls and anticipates market/guest demands and ensures profits and expenses are within the company's guidelines and budget forecasts.
• Set standards through recipe cards, recipes, procedures, photos, and other forms, ensuring that the highest standards are maintained and consistent.
• Provides support and guidance as a specialist in the culinary field to the Executive Committee, camp Manager, and their team.
• Work in support of achieving team goals and guests' expectations and measure effectiveness through a wide variety of measuring points.
• Responsible for the selection, employee confirmation, training, and development of the employees within the kitchen department.
• Build menus that are seasonal and within the budget set.
• Oversee divisional matters related to Local employment
• Ensures that all Health & Sanitation inspections, HACCP, and similar practices are met consistently daily and that procedures are in place to maintain a Safe, Healthy, positive working environment.
• Coaches and councils employees by promoting positive behaviour and performance and disciplines underperforming employees according to the ATCO guidelines.
• Gives direction and is responsible and accountable for the implementation of Plans. Monitor effectiveness and introduces changes in response to the marketplace. Set targets, plan and schedule work meetings, and exceed performance indicators.
• Responsible for proper documentation of food temperature logs, production records, and any other documentation required in regards to food safety and sanitation.
• Responsible for tasting, flavour adjustments, and presentation of foods.
• Collaborate with the Executive Chef on menu planning and creation
• Effectively respond to guest concerns and complaints
• Produce and execute catering events
• Short and long-distance walking is required
• Responsible for safety reporting for all employees. This includes soreness, injuries, and near misses
  • Can conduct and lead daily safety meetings and promote engagement in the team to build the culture
  • Can train staff to the safe use of all kitchen equipment
  • Experience with a robust safety program with temperature monitoring and temperature log taking
• Frequently lift an average weight of 25lbs with a maximum of 50lbs, on occasion where weights may exceed 50lbs the assistance of another person or a lifting aid is mandatory
• Managing ordering efficiently and within a budget
• Ensure proper utensils are used for serving, portion control, and sanitation purposes
• Lead by example be positive create solutions
• Run daily production meetings with the staff to review all daily production, ingredients and allergens for meals served
• Performs other duties as required

Qualifications:

• Red Seal Certification (Required)
• 3-4 years' proven experience as 1st Cook or Sous Chef in the hotel/restaurant industry.
• Advanced Food Safe Certificate is required.
• Professional communication skills (oral and written), and the ability to work with and supervise other kitchen employees.
• Ability to communicate effectively; Use Microsoft Office Apps
  • Fully competent with MS Excel and Word
  • Experience with MS Teams and SharePoint
  • Experience with online food order systems
• Able to stand up to 12 hours
• Ability to manage a diverse team, motivate and train staff members to create a positive culture

We would like to thank everyone for their application; however, only those being considered for an interview will be contacted.

ATCO is an equal opportunity employer, and we do not discriminate on the basis of race, religion, color, national origin, sex, gender, gender expression, sexual orientation, age, marital status, veteran status, or disability status. Collection, use, and retention of personal information will be in accordance with ATCO Group privacy policies and practices. Visit our website for more information.