Diploma in Hospitality Management or Culinary Arts, or equivalent experience.
Experience with vegetarian cuisine.
10+ years managing kitchen teams in high-volume settings.
MAPAQ Food Hygiene and Sanitation Manager Certification preferred.
Proficient in Microsoft Office Suite and scheduling software.
Bilingual in French and English.
Experience in remote locations within natural resources or construction is a plus.
Responsibilities
Lead and manage kitchen operations to ensure high-quality food production.
Oversee food and labor cost management to maintain budgetary goals.
Train and mentor kitchen staff to enhance skills and teamwork.
Ensure compliance with food hygiene and safety standards.
Develop and implement menus focusing on vegetarian cuisine and high-volume service.
Adapt to changing priorities and manage multiple tasks effectively.
Resolve conflicts and address issues within the kitchen team.
Benefits
Opportunities for professional development and training.
Supportive team environment fostering collaboration.
Potential for career advancement within the organization.
Exposure to unique culinary challenges in remote settings.
Flexible work arrangements to accommodate project needs.
Full Job Description
Job Description
QUI CHERCHONS-NOUS?
Qualifications et exigences
Diplôme en hôtellerie, restauration, ou combinaison équivalente de formation technique et/ou d'expérience connexe ;
Cuisine végétarienne;
Expérience en cuisine de grand volume;
Formation de Gestionnaire en hygiène et salubrité du MAPAQ est fortement recommandée;
Un minimum de 10 ans d'expérience en gestion d'équipes de cuisines;
Expérience en gestion des coûts alimentaires et salariaux;
Excellente connaissance pratique et théorique dans les différents postes de cuisine : Pâtisserie, Déjeuners, Buffet chaud et froid, Service avec un grand nombre de clients;
Maîtrise de l'informatique - Suite Microsoft Office : Work, Excel, PowerPoint, Outlook Scheduling Software.
Le bilinguisme français-anglais;
Expérience préalable dans le travail en milieu isolé dans le domaine des ressources naturelles et/ou de la construction est considéré comme un atout.
Compétences
Fort leadership, positif et possède une bonne écoute;
Performant sous pression;
Facilité à travailler en équipe, à collaborer, à communiquer, à partager son savoir et à former, si nécessaire;
Orienté vers les détails et les résultats, hautement organisé et travaille efficacement avec des priorités changeantes et autres modifications rapides et soudaines;
Apte à résoudre efficacement les problèmes ou à proposer des solutions réalistes;
Efficacité à gérer les conflits;
Enthousiasme pour les défis et les nouvelles initiatives.
WHO ARE WE LOOKING FOR?
Qualifications and Requirements
Diploma in Hospitality Management, Culinary Arts, or an equivalent combination of technical training and related experience;
Experience with vegetarian cuisine;
Experience in high-volume food production;
MAPAQ Food Hygiene and Sanitation Manager Certification is highly recommended;
Minimum of 10 years of experience managing kitchen teams;
Experience managing food and labor costs;
Excellent practical and theoretical knowledge of various kitchen stations, including Pastry, Breakfast Service, Hot and Cold Buffets, and high-volume meal service;
Proficient in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and scheduling software;
Bilingualism in French and English;
Previous experience working in remote locations within the natural resources and/or construction industries is considered an asset.
Skills and Competencies
Strong leadership skills with a positive attitude and excellent listening abilities;
Ability to perform effectively under pressure;
Strong teamwork, collaboration, communication, knowledge-sharing, and training skills when required;
Detail-oriented and results-driven, highly organized, and able to work efficiently in a fast-paced environment with shifting priorities and sudden changes;
Strong problem-solving skills and ability to provide practical solutions;
