5+ years of experience in Food Service Management or as a Sous-Chef.
Current WHMIS and Level 1 & 2 Food Safe Certificates.
Ability to manage daily menu specials considering cost and presentation.
Familiarity with safe operation and cleaning of Food Service equipment.
Responsibilities
Develop menus for the kitchen's daily operations.
Train and mentor junior kitchen staff effectively.
Assist with maintaining cleanliness and hygiene standards.
Ensure strict adherence to Food Safe practices at all times.
Prepare weekly grocery orders and manage kitchen inventory.
Benefits
Medical benefits and RSP Matching offered.
2x2 rotation schedule.
Convenient point of pickup in Northwest Territories and Edmonton.
Full Job Description
Chef (Diavik) - $81,950.00 - $92,450.00/year
Medical benefits and RSP Matching
2x2 rotation
Point of pickup is within the Northwest Territories and Edmonton
A Red Seal Certification or Journeyman is required. Please ensure to include your Red Seal, Journeyman, WHMIS, Food Safe, and any other safety certification when submitting your resume.
The Position:
Reporting to the Camp Manager at the Diavik Diamond Mine, the Head Chef is a full-time position. The Head Chef leads and directs the Food Service Team in preparing and serving all food products based on the requirements of the day-to-day menu, and the direction of our client. Further duties include (but are not limited to): menu development, the training of junior staff members, assisting with cleaning duties, and ensuring that Food Safe practices are strictly adhered to at all times. The successful candidate must also be willing and able to fulfill all reasonable related requests of the Camp Manager, Operations and our client.
Qualifications:
Our ideal candidate should possess the following qualifications:
Experience in Food Service Management or as a Sous-Chef in a hotel or restaurant environment
Minimum 5 years related experience in the Food Service Industry
A current WHMIS and Level 1 & 2 Food Safe Certificates
Ability to balance daily menu specials alongside existing set menu, taking into account food cost factors, variety and presentation
Knowledge of the safe and efficient operation of all equipment in the Food Service area of operations
Able to lead and direct other kitchen staff in the completion of their daily duties
Understanding of the proper use of all cleaning chemicals in the Food Service areas of operation, and understand the safety precautions necessary while using these products
Familiar with the use of Personal Protective Equipment (PPE)
Must be organized and able to lead the kitchen team during peak periods of production
Exceptional Customer Service skills and enjoy working with the public
Ability to work under limited supervision.
Concept of working as a team player and have the ability to work well with others
Ability to work 12 hour days in a fast paced environment
Responsibilities:
The successful candidate will primarily be responsible for:
menu development
the training of junior staff members
assisting with cleaning duties
ensuring that Food Safe practices are strictly adhered to at all times
Preparing weekly orders for groceries and other kitchen supplies, based on the needs of the kitchen and ensuring the rotation of all stock
Priority Hiring Statement:
We are committed to building a diverse and inclusive workplace where all employees feel valued and supported. We encourage applications from all individuals who meet the qualifications of the role. First preference shall be given to qualified individuals who identify as Yellowknives Dene First Nation, with those who identify as Indigenous (First Nations, Métis, and Inuit) also prioritized.
We thank all applicants for submissions, however only those shortlisted for an interview will be contacted.
