Camp Chef

Job Description

GRC Camp Services is looking for a Chef for an opportunity to work in a remote camp in the Lethbridge, AB area. We are looking for a well-rounded experienced Chef who is looking to make his or her mark in the high-end camp industry. This is a drive in/drive out position.

Minimum Qualifications and Experience:

• A minimum of 5 years of previous employment as a Chef
• Preference will be given to those with first class Hotel kitchen management experience
• Previous large quantity food preparation and cooking experience, menu planning, food ordering, and supervising the preparation and service of food for major remote workplace facilities
• Computer competency; training, experience and knowledge of MS Office is mandatory
• Must be able to lift 50lbs
• Able to pass a Fit For Work test, including drug and physical test training
• Red Seal Journeyman’s Certification or relevant experience
• WHMIS Certification (site specific)
• Government approved Food Safe Certification
• Standard First Aid with AED Level A or C
• Leadership of Safety Excellence
• Driver’s License
• Management training (coaching, mentoring, leading staff, performance reviews, budgeting, scheduling etc.)

Duties and Responsibilities (Shall Include, But Not Be Limited To):

• Supervision of all staff in camp
• Ensure that food hygiene regulations are carried out in accordance with Food Safety Act or relevant legislation
• Responsible for staff discipline, staff scheduling and rotation, training and staff work assignments
• Present for peak hours of all meal services
• Responsible for quality and appropriate quantities of all food production, as per GRC recipes and menus, and maintaining GRC approved records thereof
• Conduct production meeting with cooks, assign duties and discuss production specifics
• Manage and ensure proper storage of leftovers, recording of protein usage, and preparation of next day’s production schedule
• Ensure proper rotation of groceries to maximize food safety and minimize food costs and spoilage.
• Ensure weekly and monthly food inventories are taken.
• Ensure proper organization and utilization of storerooms, fridges and freezers.
• Ensure that catering staff comply with Standing Orders and Standard Operating Procedures
• Weekly or monthly inspections of kitchen and dining hall
• Conduct & facilitate daily toolbox talk and complete daily FLHA
• Stay current with updated policies and procedures
• Completing 75 day evaluations and yearly performance reviews for all staff
• Tracking and recording employee’s time and attendance in RISE
• Work with HR and HSE to ensure all employees have up to date training certificates and paperwork completed

Job Type: Full-time

Salary: $280.00-$350.00 per day

Benefits:

• Dental care
• Extended health care

Schedule:

• 10 hour shift
• Morning shift
• Night shift
• Overtime

Supplemental pay types:

• Bonus pay

Experience:

• Chef: 6 years (preferred)

Work Location: In person