Chef, Seasonal Full Time

How you will make an impact:
You will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.

Essential Duties and Responsibilities:

• Direct and supervise all aspects of food production and services
• Be accountable for menu planning, staffing, scheduling, client, and customer relationship building
• Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff
• Oversee all food, labour, and overhead costs
• Be responsible for occasional catering events
• Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records
• Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations

Qualifications:

• Three years of kitchen management experience, preferably in large restaurant, banquet or remote camp
• Post-secondary education in culinary or related studies
• Creative ability to apply trendy food items and presentations to operations
• Have current Food Safe Certification
• Excellent interpersonal, communication, and organizational skills
• Able to work in a fast-paced environment, paying attention to accuracy and detail
• Willingness to accommodate a flexible work schedule (including weekends)
• Capable of performing administrative duties
• Knowledge of Microsoft Excel and Word
• Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferred

Position Requirements:

• Shift: 12hr/Day
• Rotation: 14 Days on/14 Days off
• Camp ends approx Oct/Nov