Remote Camp Lodge Chef - 20/10 Rotation + Benefits

Dexterra Group; Calgary; On-site; CAD 60,000 - 85,000; Full time

Benefits offered by this job

Extended health and dental benefits

Employee assistance program

Work-life balance

Job summary

Dexterra Group is seeking a seasoned Chef to oversee the kitchen at a Dexterra Remote Services camp facility. The role features a 20 on / 10 off, 12-hour shifts, with transportation to-site from a designated pickup point.

The Chef reports to the Lodge Manager and leads menu planning, staff training and daily kitchen operations. Responsibilities include FOODSAFE-compliant food prep, inventory control, and cost management.

Qualifications

• Journeyperson or interprovincial Red Seal certification.
• SafeCheck advanced food safety certification or HACCP.
• At least 5 years’ experience in hospitality/food service.
• At least 2 years’ experience as a Sous Chef in hotels/resorts/remote lodges.
• Knowledge of Microsoft Excel, Word, GFS and Outlook.

Responsibilities

• Oversee day-to-day kitchen operations and production.
• Prepare, present, design, and serve high-quality rotational menus.
• Supervise kitchen staff and ensure compliance with safety and quality policies.
• Ensure foods are prepared according to FOODSAFE guidelines and Dexterra safety rules.
• Control food and labour costs within budgeted guidelines.
• Manage grocery orders via the GFS order guide.
• Record and report inventory bi-weekly and track costs daily.
• Ensure client satisfaction with menus and meal service.
• Perform other duties as assigned.

Skills

Journeyperson/Red Seal

SafeCheck/HACCP

Hospitality experience

Sous Chef experience

MS Excel

MS Word

GFS

Outlook

Menu costing

Leadership

Driver's license (Class 5)

Tools

Microsoft Excel

Microsoft Word

GFS

Outlook

Job description

Dexterra Group is seeking a seasoned Chef to oversee the kitchen at a Dexterra Remote Services camp facility. The role features a 20 on / 10 off, 12-hour shifts, with transportation to-site from a designated pickup point.

The Chef reports to the Lodge Manager and leads menu planning, staff training and daily kitchen operations. Responsibilities include FOODSAFE-compliant food prep, inventory control, and cost management.