First Cook

Summary

Join Dexterra Group as a First Cook in a world-class Horizon North camp facility, working a 4-week on, 2-week off rotation with 10-12 hour workdays. Transportation from Edmonton is provided. Prepare and cook all main meals to the highest standards, ensuring timely service. Maintain a safe work environment, adhering to all safety protocols, including COVID-19 guidelines. Provide excellent service to guests, maintain a clean workstation, and follow all food safety requirements. This safety-sensitive position requires drug, alcohol, and fitness-to-work testing.

Requirements

• A valid Food Safety Certificate is required
• OFA 3 Certificate is required
• Minimum 3 years’ experience in the hospitality / food service industry
• Minimum 1 year prior experience as a First/Sous Cook in hotels, resorts, restaurants and/or camps, with the cooking competency and knowledge of international and domestic cuisines
• Must have an excellent practical and theoretical background in all areas of the kitchen i.e: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests
• Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
• Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)
• Lift, carry, push, or pull up to 50 lbs
• Climb ladders or stairs
• Stand, walk, squat, kneel or sit according to task for extended lengths of time
• Perform repetitive hand work requiring full use of both hands
• Work with arms above shoulder height

Responsibilities

• Prepare and cook all main meals as per requirements; and ensuring all meals are prepared and served on time to the highest standards of Horizon North
• Maintaining a safe working environment at all times
• Following all safety controls related to Covid including regular handwashing, proper use of PPE and enhanced cleaning/sanitation requirements
• Providing excellent and consistent service for all guests using the KDR facilities
• Maintaining a clean and organized workstation throughout the shift
• Preparing all proteins and entrée items as required by the menu
• Preparing other menu items as required
• Coordinating with and monitoring other production team members to ensure that quality and contract standards are met
• Ensuring that food safety requirements are being followed
• Presenting and maintaining menu items in the hot line during dinner service
• Completing all HACCP and Production logs as required
• Labelling and dating of all products prepared for service as required
• Removing all used pots, pans, utensils, etc., to ware washing area
• Performing end-of-shift cleaning, sweeping, and mopping of workstation
• Completing all weekly and monthly cleaning tasks as scheduled
• Removing garbage from workstation as required
• Receiving and storing all supplies (food, beverage, chemical and paper/disposable)
• Assisting with other tasks as assigned by supervisor

Preferred Qualifications

HACCP certification is an asset

Benefits

Enjoy excellent work-life balance with a 4 weeks on/2 weeks off rotation