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Job Location: Northern Saskatchewan
DUTIES AND RESPONSIBILITIES:
1. Oversee and ensure that Kitchen Department operations on site are consistent and within established company policy and procedures for the following: site departmental budgets, menu management, procurement, liaising with suppliers and clients.
2. Plan and direct on-site food preparation and cooking activities. Ensures all day to day activities are in compliance with all sound business practices, legislations, regulations, by-laws, policies and procedures.
3. Hire, orientate, train, recommend discipline, and conduct performance evaluations on subordinate management.
4. Ensure adherence to ACLP standard kitchen operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness, ensuring client contract obligations are met and/or exceed within budget constraints.
5. Order and adjust supplies according to camp levels, and ensures deliveries are received in a safe and timely manner.
6. Monitors kitchen inventory costs ensure kitchen operation requirements are within budget, in consultation with Division Manager.
7. Schedule staff, ensuring adequate staffing levels, ensuring that employees are orientated to new positions. Advise employees on the interpretation and administration of personnel policies and programs in absence of Division Manager and Human Resources.
8. Promote and develop Aboriginal and First Nations employees, specifically partner band members into all facets of Athabasca Caterings operations.
9. Performs other related duties as assigned.
Essential Skills
- Oral communication
- Decision making
- Critical thinking
- Job task planning and organizing
- Computer use
- Continuous learning
- Document use
Credentials (certificates, licences, memberships, courses, etc.)
- Cook Red Seal Certificate
Additional Skills
- Maintain records of food costs, consumption, sales and inventory
- Analyze operating costs and other data
Specific Skills
- Supervise sous-chefs
- Supervise cooks and kitchen staff
- Schedule staff
- Requisition food and kitchen supplies and equipment
- Recruit and hire staff
- Plan menus
Work Setting
- Camp
Chef Category
- Chef
Ability to Supervise
- More than 20 people
Work Location Information
- Remote location
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