Remote Camp Kitchen Leader – 14/14 Rotation

Aramark; Radisson; Vor Ort; CAD 65.000 - 70.000; Vollzeit

Benefits dieser Stelle

Accommodation provided

Meals provided

Transportation provided

Fly-in remote camp

14/14 rotation schedule

Zusammenfassung

Aramark in Baie-James (Radisson) is seeking an experienced chef leader for remote camp operations. You will lead kitchen teams, ensure high-quality meals, and manage menus and inventory in a demanding, isolated setting.

This role operates on a 14/14 rotation with fly-in transportation, on-site accommodation and meals, and close collaboration with operations to deliver exceptional guest experiences.

Qualifikationen

• 2 to 3 years of experience as a Chef or in a similar culinary leadership role.
• Culinary education or equivalent experience.
• Strong leadership and team management skills.
• Knowledge of food safety and sanitation standards.
• Ability and willingness to work in a remote camp environment on a rotational schedule.
• Excellent organizational, communication, and customer service skills.

Aufgaben

• Lead, supervise, and support kitchen teams
• Ensure food preparation and meal quality meet Aramark standards
• Assist with menu planning and inventory management
• Monitor food costs and ensure budget complianceMaintain food safety, sanitation, and hygiene standards
• Train, mentor, and engage team members
• Collaborate with operations teams to deliver an exceptional guest experience
• Support special events and catering activities as required
• Ensure kitchen equipment and facilities are properly maintained and operated

Kenntnisse

Leadership

Food safety

Team management

Communication

Customer service

Ausbildung

Culinary education

Jobbeschreibung

Aramark in Baie-James (Radisson) is seeking an experienced chef leader for remote camp operations. You will lead kitchen teams, ensure high-quality meals, and manage menus and inventory in a demanding, isolated setting.

This role operates on a 14/14 rotation with fly-in transportation, on-site accommodation and meals, and close collaboration with operations to deliver exceptional guest experiences.