Chef Manager - Future Opportunities

ATCO; Prince George, Abbotsford; On-site; CAD 85,000 - 90,000; Full time

Job summary

A leading facilities management company seeks a Chef Manager to support operations at a remote camp in British Columbia. Candidates must have Culinary Red Seal Certification and a Valid Advanced Food Safe Certificate, along with at least 5 years of experience as a Head Chef in the hotel or restaurant industry. The role includes managing food services, overseeing staff in multiple departments, and ensuring high standards in food preparation and customer service. The position offers a competitive salary and is safety sensitive.

Qualifications

• Culinary Red Seal Certification is a must.
• Advanced Food Safe Certificate is required.
• 5+ years as a Head Chef in hotel/restaurant industry.
• Must have CSTS and First Aid certifications.
• Strong oral and written communication skills.

Responsibilities

• Manage food services in compliance with standards.
• Plan and create menus for clientele.
• Maintain inventory and order supplies as needed.
• Supervise kitchen, housekeeping, and front desk staff.
• Ensure Health and Safety procedures are followed.

Skills

Culinary Red Seal Certification

Valid Advanced Food Safe Certificate

5+ years of experience as a Head Chef

CSTS and First Aid certifications

Professional communication skills

Strong organizational abilities

Leadership skills

Multitasking capability

Ability to work under pressure

Effective problem-solving skills

Job description

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.

Job Description

Chef Manager to support our remote camp at Artemis Blackwater Mine in central British Columbia (approx. 160 km southwest of Prince George and 450 km northeast of Vancouver).

Rotation: 16 days on and 12 days off.

Salary: $85 000.00 – $90 000.00 CAD.

Responsibilities

• Manage food services in strict compliance with ATCO Frontec Service Management Guides.
• Ensure all meals are prepared and served to the highest standards while maintaining cost control and effective product usage.
• Ensure compliance with the Contract Scope of Work and approved budgets across food services, housekeeping, and front desk operations.
• Create and plan menus appropriate to the clientele and lodge population.
• Participate in the preparation of all meals to be served at designated times.
• Maintain inventory control to ensure proper minimum stock levels for food, housekeeping, and front desk supplies.
• Order supplies and products in accordance with camp capacity and population.
• Oversee kitchen, housekeeping, and front desk staff to ensure duties are performed professionally, efficiently, and on schedule.
• Assign duties, responsibilities, and work areas to ensure efficient service delivery across all departments.
• Train and monitor employees in food preparation, customer service, sanitation, safety, and operational procedures.
• Ensure all Health and Safety procedures are followed in food services, housekeeping, and front desk operations.
• Inspect facilities, guest areas, and equipment to ensure cleanliness, safety, and regulatory compliance.
• Maintain cleanliness and presentation standards in kitchens, dining areas, guest rooms, common areas, and front desk spaces.
• Oversee customer relations and ensure excellent service standards across all lodge departments.
• Set a positive example in customer service, leadership, and work ethic.
• Perform various other duties as assigned by management from time to time.

Qualifications

• Must have a Culinary Red Seal Certification.
• Must have a Valid Advanced Food Safe Certificate.
• 5 or more years of experience as a Head Chef in the hotel/restaurant industry.
• Valid CSTS and First Aid certifications.
• Professional oral and written communication skills.
• Strong organizational and leadership abilities.
• Ability to supervise and work effectively with kitchen staff.
• Capable of prioritizing tasks and multitasking.
• Works well under pressure.
• Effective problem‑solving skills.

This position has been identified as safety sensitive and will require successful completion and passing of a pre‑employment alcohol & drug test and criminal record check.

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