Job Description

StepThru Modular Ltd.

is a growing oilfield accommodations company that strives for greatness. We enjoy building our team with members that possess skills in which they provide a personable comfort to clients that continues to draw them back to us time and time again. We pride ourselves in keeping our quality standards high while evolving with our ever changing surroundings and opportunities.

Remote Lodge 1st Cook; Chef Relief

Required Experience: 5 Years cooking experience, 2 year in a remote lodge setting

Hours of Work: As agreed with Camp Manager.

Scope and General Purpose:

Oversee and participate in the cleaning, preparation, service, ordering, inventory and control of food cooked or uncooked, training of staff, ensuring that staff are following prescribed protocols to agreed standards. The 1st Cook; Chef Relief is responsible to assist and/or oversee the day to day operation of the kitchen. This position is considered a working position, with 95% of tasks involve being hands on in all aspects of preparation, service and cleaning. The remaining 5% would be administrative tasks.

Responsible to: Camp Manager

Responsible for: All culinary operations and staff

Salary Range: $80,000 - $100,000

Liaise with: All kitchen staff, client and management

Minimum Main Duties and Responsibilities

Not Limited to:

Communicate with Manager daily on culinary updates including staffing, production, order/inventory, etc.

To prepare, present, and serve high quality products as per provided scope.

Complete the inventory as scheduled, communicate with Manager

To ensure all equipment including crockery, glassware, and pantry items are adequately stocked and in use

To ensure all work areas and equipment are cleaned and sanitized at all times to company and Alberta Health Services standards and expectations.

To ensure that all food, chemical, and labor resources are used effectively and efficiently

Minimize food spoilage and waste and monitor the same

Ensure all foods are prepared using Food Safe and HACCP methods, in accordance with corporate, provincial and federal safety guidelines

Check that all prepared and stored foods are being kept at the appropriate temperatures and locations.

To place and receive all grocery orders while ensuring proper storage and rotation of all items. Utilize the FIFO method.

Weekly orders are conducted in conjunction with Manager

Inventory is conducted weekly in conjunction with Manager

Serve clients and staff in a personable, friendly and professional manner

To supervise all culinary staff's productivity and compliance with company policies and procedures including health, quality and safety

Assist with dishes, clean as you go

Ensure service standards are maintained at all times

Ensure production, menu creation and menu management is adhered to at all times

Maintenance issues related to any equipment is communicated to the manager and maintenance personnel as soon as practicable

Represent the best interests of the organization at all times

Assisting with all culinary tasks as required including dish/dining room support

All breaks, designated or otherwise MUST be communicated through supervisor

Completing Cleaning duties as per schedule

Other duties as assigned by the Chef, Manager.

Other Requirements:

Red Seal or Culinary Degree given highest priority

Ability to lift, push and pull 50 lbs

Walking, standing, bending, kneeling, squatting, pushing, pulling, reaching above shoulder/head

Transportation provided or self transportation

Ability to work 12 hour shifts for 20 day rotations

Team player, takes ownership of job tasks, Leadership Skills

Mandatory requirement - Advanced Food Safety Certificate, knowledge of and experience in HACCP

Mandatory requirement - Punctual, reliable, highest standard or personal care and grooming

Mandatory requirement - 8 years cooking experience in a fast paced environment

Mandatory requirement - Minimum 2 years remote accommodations experience, 5 years preferred

Mandatory requirement - Demonstrated organization, planning and leadership skills

Job Types: Full-time, Permanent

Experience:

Cooking/Kitchen Work: 5 years (preferred) Remote Camp : 2 years (preferred)
Language:

English (required)
Work Location: In person