Chef - West Red Lake Gold Project

Horizonnorth; Canada; Remote; CAD 60,000 - 80,000; Full time

Job summary

Join a forward-thinking company as a Chef, overseeing kitchen operations in a remote camp setting. This role offers the chance to showcase your culinary skills while ensuring food safety and quality in a vibrant environment. With a 3-week on/3-week off rotation, enjoy a balanced work-life while working with a dedicated team. You'll be responsible for menu planning, staff training, and maintaining high standards of kitchen operations. This is an exciting opportunity to be part of an industry leader committed to growth and employee satisfaction. If you're passionate about food and leadership, this role is perfect for you!

Benefits

All meals provided

Private room with cable TV

Access to Wi-Fi

Access to laundry facilities

Access to gym

Travel provided to site locations

Qualifications

• 10+ years experience in hospitality/food service as a Chef.
• Strong knowledge of international and domestic cuisines.

Responsibilities

• Oversee kitchen operations and staff in a remote camp setting.
• Ensure compliance with safety and food handling protocols.

Skills

Leadership

Culinary Skills

Food Safety Knowledge

Menu Planning

Inventory Management

Customer Service

Physical Endurance

Education

Journeyperson or Interprovincial Red Seal Certificate

Safe Food Certificate

Tools

Microsoft Excel

Microsoft Word

GFS

Outlook

Job description

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of.Work That Matters, People Who Care.

Job Description

WHAT'S THE JOB?

The Chef is responsible for overseeing the day-to-day operation of the kitchen in a remote camp; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol.

The position involves a remote work lifestyle in a camp setting with the following amenities:

• All meals and accommodations are provided
• Travel is provided to and from the site locations from designated locations in the Winnipeg, Red Lake and surrounding area
• Private room with cable television
• Access to Wi-Fi
• Access to laundry facilities and detergents
• Access to a gym and common areas

Key responsibilities include:

• Supervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality
• Lead in the training, developing, and mentoring of employees
• Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines
• Ensure all labour and chemical resources are used effectively and efficiently
• Serve clients and staff in a personable and professional manner
• Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
• Conduct inventory on a bi-weekly basis

Qualifications

WHO ARE WE LOOKING FOR?

• Journeyperson or interprovincial Red Seal Certificate is preferred
• Valid Safe Food certificate required
• You have at least 10 years’ experience in the hospitality/food service industry as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• Knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• Extensive knowledge of menu costing, recipe cards implementation and wage control
• Excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry/ Bakery, Butchery and Banquets dealing with large numbers of guests
• Effective leadership style, positive outgoing personality and effective listening skills
• Be able to handle the following physical demands:
  • Lift, carry, push, or pull up to 50 lbs
  • Climb ladders or stairs
  • Stand, walk, squat, kneel or sit according to task for extended lengths of time
  • Perform repetitive hand work requiring full use of both hands
  • Perform work with arms at full length
  • Work with arms above shoulder height

Additional Information

WHAT’S IN IT FOR YOU?

• Enjoy excellent work-life balance with a 3 week on/ 3 week off rotation
• Ability to expand skills in a large camp atmosphere
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader

Work schedule and remuneration:

Chefs work on a rotational schedule of 3 weeks on/3 weeks off. Site locations are in remote settings, requiring either air travel to site, or via ground on our shuttle. You may be required to work nights, weekdays, weekends, and general holidays. Wages are paid on a daily basis with a starting rate of $335 daily.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.