DESCRIPTION DU POSTE

ADC, filiale de CREECO, se spécialise dans les services en conciergerie et en alimentation, desservant principalement des régions éloignées comme la Baie-James, ainsi que diverses localités au Québec. Engagée envers l’inclusion et la valorisation des valeurs autochtones, ADC favorise la diversité au sein de ses équipes et veille à offrir des services adaptés aux besoins de ses clients dans des environnements uniques.

JOB DESCRIPTION

ADC, a subsidiary of CREECO, specializes in janitorial and food services, primarily serving remote regions such as James Bay, as well as various locations across Quebec. Committed to inclusion and the promotion of Indigenous values, ADC fosters diversity within its teams and strives to offer services tailored to the needs of its clients in unique environments.

SUMMARY

Under the authority of the Director of Operations, the Accommodation and Kitchen Coordinator ensures compliance with technical specifications for all operations related to the various food service and janitorial projects under their supervision.

They are responsible for the operational and financial management of their sector. This person also assumes a human resources role under the guidance of the HR department. They ensure supply management and inventory control for their contract.

• Main Responsibilities
• Operations:
• Ensure compliance with specifications, both for janitorial and food services, in terms of both quality and quantity
• Provide quality service to clients
• Establish and maintain client satisfaction
• Human Resources:
• Ensure proper onboarding of employees
• Ensure a healthy, safe, and inclusive work environment through the advancement of the action plan and adherence to health and safety policies and standards
• Under HR directives, ensure compliance with staffing specifications, both in terms of the number of employees and their qualifications
• Be responsible for compliance with human resources policies and procedures
• Manage schedules as well as land and air transportation
• Maintain healthy labor relations, manage conflicts, and report any problematic situations—disciplinary or administrative—to human resources
• Procurement:
• Oversee inventory management and timely availability of food
• Validate and authorize requisitions from executive chefs and forement
• Finance:
• Prepare weekly and monthly reports
• Monitor invoices and orders
• Perform any other related and/or required tasks as assigned by management

*

• Requirements
• College diploma or university degree in administration or operations management, or any equivalent experience
• Five to ten years of experience in a similar role required
• Required computer skills (Microsoft Office Suite, Excel, Word)
• Conflict resolution skills
• Excellent human resource management skills
• Good communicator, must have sound judgment and effective leadership
• Personnel management skills
• Bilingualism (French, English) is an asset
• Must hold or be willing to take any required training

*

• Work Schedule and Location
• Willingness to work a 14/14 schedule (14 consecutive workdays followed by 14 days off)
• Work in a remote region (James Bay)
• Job Type: Permanent
• Experience:
• Management: 3 years (Preferred)
• Language:
• English (Preferred)
• French (Preferred)
• Job Type: Permanent
• Benefits:
• Housing allowance
• Discounted or free meals
• Schedule:
• Monday to Friday
• All weekends
• Education:
• DEP/AEC or Certificate (Preferred)

Type d’emploi : Temps plein, Permanent

Avantages :

• Gym sur place
• Nourriture à Prix Réduit ou Gratuite

Langue:

• Bilingue (Souhaité)

Lieu du poste : En présentie

• Main Responsibilities
• Operations:
• Ensure compliance with specifications, both for janitorial and food services, in terms of both quality and quantity
• Provide quality service to clients
• Establish and maintain client satisfaction
• Human Resources:
• Ensure proper onboarding of employees
• Ensure a healthy, safe, and inclusive work environment through the advancement of the action plan and adherence to health and safety policies and standards
• Under HR directives, ensure compliance with staffing specifications, both in terms of the number of employees and their qualifications
• Be responsible for compliance with human resources policies and procedures
• Manage schedules as well as land and air transportation
• Maintain healthy labor relations, manage conflicts, and report any problematic situations—disciplinary or administrative—to human resources
• Procurement:
• Oversee inventory management and timely availability of food
• Validate and authorize requisitions from executive chefs and forement
• Finance:
• Prepare weekly and monthly reports
• Monitor invoices and orders
• Perform any other related and/or required tasks as assigned by managemen