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Job Location: Northern Saskatchewan
Athabasca Catering Limited Partnership (ACLP) is an established remote Camp site Catering Company that services Northern Saskatchewan Corporate Clients. Our employees enjoy a week-in, week-out schedule with flight transportation provided to and from work locations. Accommodations and meals are also provided for at the work site.
Job responsibilities include:
- Prepare and cook menu items to standard, direct kitchen staff, ensure kitchen operates within safety and industry standards.
- Ensures that all daily kitchen contract responsibilities on site are carried out and completed to standard. Journalize work in a daily log book to be shared with Cross Shift.
- Monitor kitchen employee schedules and flight manifest, ensuring appropriate staffing levels are maintained, providing coverage where and when necessary.
- Re-assign work to staff to ensure that all kitchen obligations are continually covered.
- Perform all other related duties as assigned
Qualifications:
- Successful completion of a recognized post-secondary culinary program. Journeyman Certificate would be considered an asset.
- Two years related Sous Chef experience working within the service industry.
- A suitable combination of education, training and experience may also be considered.
- Possession of a valid Saskatchewan Class 5 Drivers Licence and current drivers abstract from SGI with a satisfactory driving record.
- Good knowledge of cooking terminology and practices, applicable federal and provincial laws, industry regulations, Occupational Health & Safety and applicable union agreements.
Essential Skills
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Computer use
- Continuous learning
- Reading text
- Document use
Credentials (certificates, licences, memberships, courses, etc.)
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Safe Food Handling certificate
- Cook Trade Certification
- Emergency First Aid and Cardiopulmonary resuscitation (CPR)
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Work Setting
- Camp
Chef Category
- Sous-chef
Ability to Supervise
- More than 20 people
Work Site Environment
- Noisy
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