First Cook

Résumé du poste

The First Cook is responsible for preparing and cooking main meals to the highest standards while ensuring consistency and food safety. They will also assist with menu planning, inventory management, and maintaining kitchen sanitation.

Détails du poste

Company Description WHO ARE WE? Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care. Job Description WHAT’S THE JOB? Based in a world class Dexterra Group camp facility, the regular shift for this position is 20 days on and 10 days off, with 10 - 12 hour workdays. Transportation will be provided to site from select dispatch locations. The First Cook is responsible for preparing and cooking all main meals as per requirements; and ensuring all meals are prepared and served on time to the highest standards of Horizon North. This position is safety sensitive and requires drug, alcohol and fit to work testing as a condition of employment. Your work will include: Cook a variety of appetizing meals which includes: meats, seafood, soups, poultry, vegetables and other food items Use all kinds of cooking method to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods Ensure that all meals are prepared within the allocated food budget Ensure consistency in food delivery including cooking, handling, storing and labeling products in accordance with FOODSAFE standards Perform other duties in final food presentation including plating and garnishing Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grills, broilers and other equipment Assist in menu planning, inventory counts and grocery orders Assist in maintaining the cleanliness and sanitation of dining room and kitchen areas Qualifications WHO ARE WE LOOKING FOR? Minimum 3 years’ experience in the hospitality / food service industry Minimum 1 year prior experience as a Sous Chef 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; FoodSafe Level I is minimum. SafeCheck advanced food safety certification or HACCP certification is an asset. Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, GFS ordering, Outlook) Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System) Additional Information Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

Ce que vous ferez

The First Cook is responsible for preparing and cooking main meals to the highest standards while ensuring consistency and food safety. They will also assist with menu planning, inventory management, and maintaining kitchen sanitation.

Exigences

Candidates must have at least 3 years of experience in the food service industry, including 1 year as a Sous Chef. A FoodSafe Level I certification is required, and candidates must pass a mandatory WHMIS test.

Avantages

• Employee recognition • Work-life balance • Diversity and inclusion

Compétences indiquées

• Salubrité alimentaire · Souhaitée
• Microsoft Excel · Souhaitée
• Cuisine · Souhaitée
• Microsoft Word · Souhaitée
• Gestion des stocks · Souhaitée
• Microsoft Outlook · Souhaitée

Autres compétences pertinentes

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Cooking
• Menu planning
• Inventory management
• Food safety
• Plating
• Garnishing
• Butchery
• Baking
• Kitchen sanitation
• Microsoft Excel
• Microsoft Word
• Sysco
• GFS ordering
• Outlook
• WHMIS
• HACCP
• Menu Planning
• Butchering
• Food Plating And Presentation
• Food Safety Certification
• Hazard Analysis And Critical Control Point (HACCP) Certification
• Grilling
• Cleanliness
• Food Services
• Economics
• Packaging And Labeling
• Frying
• Microsoft Outlook
• Pan Frying
• Poultry
• Sanitation
• Seafood Preparation
• Workplace Hazardous Materials Information Systems
• Food Delivery

Domaines d’emploi

• Food & Beverage
• Hospitality
• Trades
• First Cook
• Cook
• Cooks
• Cooks, Restaurant