Chef/Baker-Breakfast Relief

Summary

Join Dexterra Group as a Relief Red Seal Chef/Relief Baker-Breakfast in a world-class Horizon North camp facility, working a 28-days-on/14-days-off rotation with 10-12 hour workdays. Travel to the Winnipeg site is provided. Responsibilities include relief duties for the Chef and Baker/Breakfast cook, preparing and serving high-quality meals, managing food costs, supervising staff, maintaining kitchen hygiene, and ensuring compliance with health and safety regulations. The role requires Red Seal Certification, a criminal record check, and updated food safety certification. Successful candidates will possess strong culinary skills, leadership abilities, and experience in menu planning and food cost management. This position offers excellent work-life balance and various benefits.

Requirements

• You have formal culinary training – Red Seal Certification *REQUIRED*
• Criminal Record Check *REQUIRED*
• Food safety certification updated within the last 5 years *REQUIRED*

Responsibilities

• Provide Relief Coverage for Chef, and Baker/Breakfast
• Ensure food costs are controlled and groceries are utilized effectively
• Supervise Staff in the Chef's absence; Provide mentorship and training to new staff
• Stocking / Inventory / assisting with unloading, loading and placing of groceries and supplies
• Incorporate into preparation any requests to comply with special dietary constraints
• Ensure paperwork and inventories are accurately completed and forwarded to head office as instructed
• Assist Leadership in performing administrative tasks (i.e ordering the supplies from our suppliers in the chef's absence)
• Change menu options quickly to adapt to grocery order issues
• Develop and implement new recipes and menu items to keep offerings fresh and exciting
• Maintain high standards of hygiene and cleanliness in the kitchen area
• Collaborate with other departments to ensure smooth operations and guest satisfaction
• Monitor and maintain kitchen equipment, reporting any issues promptly
• Participate in menu planning meetings and contribute ideas for seasonal specials
• Ensure compliance with all health and safety regulations, including food safety standards
• Manage food waste and implement sustainable practices in the kitchen

Preferred Qualifications

• You have 5 years of cooking experience in a similar or hotel/institutional environment preferred
• You have an ability and desire to work independently with minimal supervision, and as a team player
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
• You have an excellent practical and theoretical background in all areas of the kitchen, e.g.: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests
• You possess strong leadership and communication skills to effectively manage kitchen staff
• You have experience in menu planning and development, with a focus on nutritional balance and dietary restrictions
• You demonstrate proficiency in portion control and food cost management
• You have a thorough understanding of health and safety regulations in a commercial kitchen environment
• You exhibit creativity and innovation in food presentation and plating techniques
• You have experience with inventory management and ordering systems
• You possess physical stamina to work long hours in a fast-paced kitchen environment
• You have the flexibility to adapt to changing schedules and work on a rotational basis

Benefits

• Enjoy excellent work-life balance with a 28-days on / 14-days off typical rotation
• Extended health, dental, and prescription benefits
• Access to RRSP/TFSA account
• 5% match into a DPSP account
• $500 p/year not stacking wellness receipt reimbursement
• $500 p/year stacking health spending account to cover anything from unpaid portions of prescriptions, or glasses, or massages, etc