Job Description

Category Food Services
Description

Company/Client: Aramark

Reports To: Executive Chef

Job Status: Full Time

Location: IOC Lodge; Labrador City

Rotation: 2 weeks on / 2 weeks off

Scope: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff.

Primary responsibilities:

• Accountable and responsible for maintaining a culture focused on having Safety as a value
• Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with methods and standards approved by the Chef
• Coordinate all kitchen staff involved in the preparation and serving of meals
• Prepare meals as per the menu plan provided by the Chef
• Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow production quotas as set down by the Chef
• Proper food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
• Serve all food items in accordance to HACCP and Food Safe standards
• Ensure menu boards are updated daily
• Provides culinary guidance and leadership to Sandwich cooks and Salad cooks as well as new employees
• Meet with the Chef daily to discuss menu preparation and production strategy
• Menu planning and food costing.
• Quality and quantity of food are in the right amount.
• Standard of safety and sanitation.
• Uphold on safety, sanitation and cleanliness
• Clean work habits and knowledge in safety procedures
• General kitchen safety and good housekeeping
• Monitoring food temperature every day.
• Direct/follow food preparation and cooking according to the Executive Chef or Assistant Executive Chef
• Consult with Executive Chef and Camp Managers for special events and menu.
• Know food production for the week.
• Make sure the rules and company policies are followed by everyone.
• Make sure employees follow standard food procedures.
• Record food consumption and inventory.
• Proper stocking of groceries
• Proper food storing of raw food and cooked foods on the shelves.
• Utilize all products to fullest potential.
• Support other cooks and kitchen staff workers
• Ensure we give the need of our guest for the rest of the day.
• Proper training is used of all equipment. Safe work procedures
• May require some food ordering and/or kitchen supplies
• Responsible for completing in shut down of kitchen area, including all goods (foods), equipment and clean up. ( Including, mopping floors, cleaning equipment/etc )
• Perform all necessary duties as required by the Assistant Executive Chef/Executive Chef and Management
• Perform all necessary duties as it relate to hot meals preparation
• Shall attend all safety meetings and participate in Client and/or Aramark Emergency Response Procedures
• Cleaning schedule, that are posted around the kitchen.
• Ensure area is cleaned and garbage is removed from work areas.
• All equipment that will not be in use throughout the night, turned off and cleaned. Example: Front streamline
• Additional duties may be assigned

Physical Demands Requirements (Must be able to):

• Stand for long periods of time with scheduled breaks
• Short and long distance walking required
• Use of step stools and stairs
• Use force when push/pulling carts
• Operate kitchen machinery
• Frequently lift.
• Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction
• Perform repetitive movements at the wrist including side to side/up or down and multiple grasps. Simple, power and fine finger manipulation for duration of scheduled shift

Position Requirements

Working Conditions and Environment:

• Ability to hear and understand verbal instruction as well as other sounds such as safety alarms
• Ability to communicate effectively; written and orally in English
• Must be able to see without impairment for inspection purposes and ability to read small text such as product warning label
• Exposure to extreme hot and cold environments
• Ability to work split shifts within a rotational schedule
• Ability to work and navigate safely in close quarters and congested areas
• Ability to balance and maintain stability on slippery surfaces
• Maybe exposed periodically to elevated noise levels and surroundings
• Ability and willingness to travel/work long rotations away from home

Candidate Requirements:

• 3+ years Culinary experience preferably in remote camp or hotel/hospitality industries
• Journeyman or Red Seal Certification in the Cook trade or equivalent considered an asset
• Valid WHMIS and Food Safe Advanced Certifications
• First Aid Certification considered an asset
• Additional certification may be required by work location
• Outstanding communication skills and leadership skills
• Strong with prioritization and time management
• Ability and willingness to travel/work long rotations away from home

The above is intended as a summary of the key requirements for the position and is not intended to be complete list of all duties and responsibilities.

It is the objective of Puglisevich to ensure employment equity within the workplace. We encourage applications from Indigenous peoples, visible minorities, women, and persons with disabilities having the capability, qualifications, and experience to make application for this position. Qualified residents in Newfoundland and Labrador will be given first consideration in the staffing of these positions.
Position 1st Cook/Chef
Location Puglisevich Crews & Services Limited - NL
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.