WHO WE ARE:

ATCO Frontec is a market leader providing facilities management, camp services, workforce lodging solutions, operational support services and disaster and emergency management for a diverse range of clients. We are a service-based organization made up of great people who work hard to get the job done and deliver excellence in the communities where we work and live.

DESCRIPTION:

ATCO Frontec is seeking a Relief Chef for potential future camp services in British Columbia.
This is a rotational position, with specific rotation schedules to be determined.
e.g. 21 days “on”, 14 days “off”
The Relief Chef is responsible for being the Chef Manager’s cross shift in being responsible for the daily operations of the kitchen. They provide professional leadership and direction to the kitchen personnel, assists with creating menus, ordering products and ensuring all food services are performed to the highest standard possible. They will maintain a safe, orderly and sanitized kitchen by demonstrating proper food-handling techniques.

Qualifications:

• Must have Red Seal Certification
• 5 or more years’ experience as Head Chef in the hotel/restaurant industry
• Advanced Food Safe Level 2 Certificate Required
• Valid CSTS and First Aid
• Professional communication skills, oral, and written
• Strong organization and leadership skills
• Work well under pressure
• Effectively solve problem

• Manage food services in strict compliance with ATCO Frontec Food Service Management Guides
• Participate in the food preparation process
• Ensure that all meals are prepared and served to the highest standards possible while maintaining cost control and ensuring products are used effectively
• Oversee the kitchen staff ensuring all duties are performed in a professional and timely manner
• Ensure the correct amounts of products are ordered for the capacity of the camp lodge
• Oversee customer relations
• Responsible for training and monitoring employees to ensure Health and Safety procedures are being followed
• Inspect facilities or equipment for regulatory compliance
• Sets excellent customer service and work examples.
• Various other duties as assigned by management from time to time.

Qualifications:

• Must have Red Seal Certification
• 5 or more years’ experience as Head Chef in the hotel/restaurant industry
• Advanced Food Safe Level 2 Certificate Required
• Valid CSTS and First Aid
• Professional communication skills, oral, and written
• Strong organization and leadership skills
• Work well under pressure
• Effectively solve problems