Chef - Remote Camp Experience

at  Surmont Lodge

JOB SUMMARY

We are seeking a talented and passionate Chef to join our culinary team. The ideal candidate will have a strong background in food preparation and safety, along with remote camp experience. Reporting to the COO/Camp Manager, you will be responsible for all phases of large quantity food production; menu planning and development, budgeting, costing, ordering and maintaining proper inventory levels. In addition, you are accountable for staffing, scheduling, training and performing general administrative duties. You will ensure good client relationships are maintained and that the client is satisfied with the service and menu options provided. The Chef will make certain that the operations are in strict compliance with Food Safe Regulations, Occupational Health and Safety Act and WHIMS regulations. You will coordinate frequent workplace inspections, WHMIS training and Food Safe training of all staff and promptly report any workplace accident or incident to the Management. The Chef is responsible for providing a secure, comfortable, harassment-free environment. Room and meals are included. Incumbent must provide their own transportation, to Ft. McMurray, where a staff member will pick you up or you can choose to drive directly to the site. Rotations are 20/10. Rotations include weekdays, weekends and holidays. Shifts average 12 hours per day. Pay scale is based on experience, starting at $300/day

• Responsible for overseeing inventories, pricing, costs, requisitioning, and issuing supplies.
• Supervise & train your culinary team in preparation of a variety of food menus by sharing knowledge and techniques
• Directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels
• Prepare and ensure all kitchen associates follow daily production plan
• Ability to use managed order guide and any other production tools that is available
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options we provide
• Ensure strict compliance with QA and Health & Safety Programs, as well as OHSA and WHMIS regulations
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to Management.
• Prepare and monitor kitchen staffing schedule based on staffing plan
• Manage staff rotation so optimum service is always available
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
• Ability to prepare recipes with left over products, daily production sheet and minimize all waste

JOB SPECIFICATIONS AND SKILLS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

• Creative thinking and on the spot problem solving skills
• Versatile, able to work under pressure or in stressful situations
• Physically fit to perform tasks. Ability to stand for long periods of time. Must be able to lift, push, pull, and move a minimum of 40 pounds
• Self-starter who is passionate and able to work independently
• Possess excellent interpersonal and communication skills
• Experience or knowledge in related areas is an asset
• Must work to Food Safe Regulations as well as WHMIS and Health & Safety Standards.
• Personal protection equipment MUST be used in compliance with OHS regulations.
• Ability to manage change effectively
• Ability to multitask
• Eager to learn and grow as a member of our team
• Maintains confidentiality
• Join our team and bring your culinary expertise to create memorable dining experiences for our guests!

Job Type: Full-time
Pay: From $300.00 per day

Benefits:

• Discounted or free food
• On-site gym
• On-site parking

Flexible language requirement:

• French not required

Schedule:

• Evening shift
• Holidays
• Morning shift
• Night shift

Application question(s):

• You have reliable transportation to Ft McMurray or Anzac AB.

Experience:

• Cooking: 1 year (required)

Licence/Certification:

• Food Handler Certification (required)

Work Location: In perso

• Responsible for overseeing inventories, pricing, costs, requisitioning, and issuing supplies.
• Supervise & train your culinary team in preparation of a variety of food menus by sharing knowledge and techniques
• Directly involved in menu planning and development, operation planning, expenditures, budgeting, costing and maintaining proper inventory levels
• Prepare and ensure all kitchen associates follow daily production plan
• Ability to use managed order guide and any other production tools that is available
• Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Ensure good client relationships are maintained and that the client is satisfied with the service and menu options we provide
• Ensure strict compliance with QA and Health & Safety Programs, as well as OHSA and WHMIS regulations
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to Management.
• Prepare and monitor kitchen staffing schedule based on staffing plan
• Manage staff rotation so optimum service is always available
• Make recommendations for maintenance, repair and upkeep of the kitchen, its equipment and other areas as appropriate.
• Ability to prepare recipes with left over products, daily production sheet and minimize all wast