Chef - Northwestern Ontario

Job Description WHAT’S THE JOB? The  Chef  is responsible for overseeing the day-to-day operation of the kitchen in a remote camp; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol. Your work will include: Prepare, present, design, and serve high quality rotational menus Supervise all kitchen staff’s productivity and compliance with Horizon North 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 of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines Ensure all labour 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 bi-weekly basis WHAT’S IN IT FOR YOU? Enjoy excellent work-life balance with a 28 days on/14 days off rotation Competitive health and dental benefits with employer matching RRSP contributions effective day of hire Travel stipend provided Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader Follow Horizon North on , , and . Qualifications WHO ARE WE LOOKING FOR? You’re a Journeyperson or have an interprovincial Red Seal Certificate Valid Advanced Food Safety certificate 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) Reliable transportation within and beyond city limits. You have extensive knowledge of menu costing, 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 Ability to participate in an accelerated hiring process as a number of positions are available immediately