Camp Second Cook | 14/14 Rotation with Full Benefits

Dexterra; Moosonee; Remote; CAD 27,000 - 29,000; Full time

Benefits offered by this job

14 days on/14 days off rotation

Extended health and dental benefits

Travel time paid

Industry leader

Job summary

Dexterra in Moosonee, ON, is seeking a Second Cook for a Horizon North camp facility. The role runs on a 14 days on/14 days off rotation with 10–12 hour days; transportation is provided to site from a pickup point.

You will assist in overall kitchen operations, maintain sanitation, and prepare items for sandwiches, salads, and meals while ensuring Food Safe standards. A minimum five years of cooking experience and FoodSafe Level I are preferred.

Qualifications

• Minimum five years of cooking experience in a similar or hotel/institutional environment.
• At least FoodSafe Level I; SafeCheck advanced food safety certification or HACCP certification is an asset.
• Able to obtain a mark of 80% or higher on the mandatory WHMIS test.
• Strong kitchen sanitation and safety practices.

Responsibilities

• Maintain consistent quality standards in food preparation per client requirements and safety and sanitation in kitchen in accordance with Food Safe protocol.
• Prepare sandwiches: bread prep, slicing, meats and fillings distribution.
• Visually inspect color, presentation of cold foods to maintain appeal.
• Check and control proper storage in refrigerators/freezers to preserve freshness.
• Set up a full salad bar for lunch and supper.
• Assist with stock control and kitchen cleanliness.

Skills

Cooking

Food safety

HACCP knowledge

WHMIS knowledge

Education

FoodSafe Level I

Job description

Dexterra in Moosonee, ON, is seeking a Second Cook for a Horizon North camp facility. The role runs on a 14 days on/14 days off rotation with 10–12 hour days; transportation is provided to site from a pickup point.

You will assist in overall kitchen operations, maintain sanitation, and prepare items for sandwiches, salads, and meals while ensuring Food Safe standards. A minimum five years of cooking experience and FoodSafe Level I are preferred.