QUALIFICATIONS ET EXIGENCES

• Bilingue
• Diplôme en hôtellerie, restauration, ou combinaison équivalente de formation technique et/ou d’expérience connexe ;
• Cuisine végétarienne;
• Expérience en cuisine de grand volume;
• Formation de Gestionnaire en hygiène et salubrité du MAPAQ est fortement recommandée;
• Un minimum de 10 ans d’expérience en gestion d’équipes de cuisines;
• Expérience en gestion des coûts alimentaires et salariaux;
• Excellente connaissance pratique et théorique dans les différents postes de cuisine : Pâtisserie, Déjeuners, Buffet chaud et froid, Service avec un grand nombre de clients;
• Maîtrise de l’informatique – Suite Microsoft Office : Work, Excel, PowerPoint, Outlook Scheduling Software.
• Expérience préalable dans le travail en milieu isolé dans le domaine des ressources naturelles et/ou de la construction est considéré comme un atout.

QUALIFICATIONS AND REQUIREMENTS

• Bilingual
• Diploma in hospitality, culinary arts, or an equivalent combination of technical training and/or related experience
• Experience with vegetarian cuisine
• Experience in high-volume cooking
• MAPAQ Food Safety Manager certification is strongly recommended
• Minimum of 10 years of experience managing kitchen teams
• Experience in managing food and labor costs
• Excellent practical and theoretical knowledge of various kitchen stations: Pastry, Breakfasts, Hot and Cold Buffets, Service for large groups
• Proficient in computer tools – Microsoft Office Suite: Word, Excel, PowerPoint, Outlook, and scheduling software
• Previous experience working in remote environments in the natural resources and/or construction sectors is considered an asset

SKILLS

• Strong, positive leadership and good listening skills
• Performs well under pressure
• Team-oriented, collaborative, communicative, willing to share knowledge and train when needed
• Detail- and results-oriented, highly organized, and effective in managing shifting priorities and sudden changes
• Capable of solving problems efficiently and proposing realistic solutions
• Skilled in conflict management
• Enthusiastic about challenges and new initiatives
  Informations complémentaires

The duties and responsibilities of the Executive Chef include, but are not necessarily limited to, the following:

• Plan the production of rotating menus
• Supervise productivity and compliance with Horizon Nord’s standards and procedures, including health, safety, and quality
• Provide training and support to employees with a focus on continuous improvement
• Plan and manage food requirements according to purchasing and supply processes
• Participate in cost and budget management in collaboration with management to meet financial goals and maintain client satisfaction
• Manage human resources and potential conflicts
• Ensure food is prepared according to MAPAQ and Horizon Nord hygiene and safety standards
• Ensure cleaning products are used safely and efficiently
• Maintain professional relationships with employees and clients
• Understand and apply dietary restrictions such as allergies and vegetarianism in menu planning and food preparation
• Conduct monthly inventory

Qualifications