Executive Chef - Future Opportunities

ATCO Structures; Coquitlam; On-site; CAD 90,000 - 130,000; Full time

Benefits offered by this job

Meals provided on site

Accommodation provided

Job summary

ATCO Structures seeks an Executive Chef to lead daily kitchen operations in Western Canada, providing professional leadership and menu development. This is a rotational role with 15 days on and 13 days off, with meals, accommodation, and amenities on site.

You will manage food services, ensure high standards, control labour costs, and train staff while maintaining safety and regulatory compliance across lodge operations.

Qualifications

• 10+ years of progressive culinary leadership in remote camps, workforce accommodations, or large-volume food service.
• Experience in both unionized and non-unionized workplaces.
• Experience with à la carte service in a lodge setting.
• Advanced Food Safe Level 2 Certificate.
• Red Seal Cook certification preferred.
• Valid CSTS and First Aid.
• Professional communication skills, oral and written.
• Strong emotional intelligence and conflict resolution.
• Ability to work under pressure.
• Proficiency with Microsoft Office applications.

Responsibilities

• Manage food services in compliance with Food Service Management Guides, Provincial and Federal regulations.
• Plan menus appropriate to the clientele within the Contract Scope of Work and budgets.
• Monthly inventory and inventory control.
• Adhere to labour matrix and control labour costs.
• Ensure meals are prepared to the highest standards while maintaining cost control.
• Oversee kitchen staff and ensure duties are performed professionally and timely.
• Ensure correct amounts of products are ordered for lodge capacity.
• Oversee customer relations.
• Train and monitor employees on Health and Safety procedures.
• Conduct daily safety meetings with kitchen staff.
• Inspect facilities or equipment for regulatory compliance and PMs.
• Set excellent customer service and work examples.
• Ensure compliance with government regulations and health policies.
• Perform other duties as assigned by management.

Skills

Culinary leadership

Menu planning

Staff management

Customer service

Food safety

Communication skills

Education

Red Seal Cook certification

Advanced Food Safe Level 2

CSTS

First Aid

Job description

ATCO Structures & Logistics is seeking an Executive Chef to join our team in Western Canada. The Executive Chef is responsible for the daily operations of the kitchen, provides professional leadership and direction to the kitchen personnel. Creating of menus, ordering of products and ensuring all food services are preformed to the highest of standard possible.

This is a rotational position working 15 days on, and 13 days off. Rotation is subject to change.

Responsibilities

• Manage food services in strict compliance with Food Service Management Guides, Provincial and Federal regulations.
• Manage and plan menu’s appropriate to the clientele in accordance with the Contract Scope of Work and within approved budgets
• Monthly inventory and inventory control
• Adheres to labour matrix and controls labour costs
• 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 and ensuring all duties are performed in a professional and timely manner
• Ensure the correct amounts of products are ordered for the capacity of the lodge
• Oversee customer relations
• Responsible for training and monitoring employees to ensure Health and Safety procedures are being followed
• Conduct daily safety meetings with all kitchen staff
• Inspect facilities or equipment for regulatory compliance and ensures PM’s are being done
• Sets excellent customer service and work examples
• Actively involved in ensuring they are following safe and sound procedures and are adhering to government regulations as well as WFS Health and Safety, policies and procedures.
• Various other duties as assigned by management from time to time

Qualifications

• 10 or more years of progressive culinary leadership experience in remote camps, workforce accommodations, institutional catering, hospitality or large-volume food service environments.
• Experience leading in a unionized and non-unionized workplace is required.
• Experience going a la carte service in a lodge setting is preferred
• Advanced Food Safe Level 2 Certificate Required
• Red Seal Cook certification is preferred
• Valid CSTS and First Aid
• Professional communication skills, oral, and written
• Strong emotional intelligence, conflict resolution, and interpersonal effectiveness.
• Work well under pressure
• Effectively solve problems
• Proficiency with Microsoft Office applications.

Why join our team

• We offer employee benefits, career advancement, and growth and development opportunities.
• We believe in safety above all else, and we foster a welcoming and diverse culture, and we’re committed to an inclusive, fair, and respectful workplace.
• This is a rotational position, with specific rotation schedules to be determined.
• While on site, enjoy all meals, accommodation, and amenities free of charge.

This position has been identified as safety sensitive and will require completion of a pre-employment alcohol & drug test.