Job Description

Work Term: Temporary Work Language: English Hours: 84 hours per week Education: Other trades certificate or diploma Experience: 3 years to less than 5 years

Work setting

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Staff accommodation provided Remote location Camp

Ranks of chefs

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Executive chef Head chef

Tasks

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Create new recipes Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff

Supervision

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3-4 people

Certificates, licences, memberships, and courses

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Cook Trade Certification Safe Food Handling certificate Cook Red Seal Certificate Emergency First Aid and Cardiopulmonary Resuscitation (CPR) Workplace Hazardous Materials Information System (WHMIS) Certificate Food Safety Certificate

Cuisine specialties

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French Canadian Italian cuisine Mexican Vegetarian International

Food specialties

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Bakery goods and desserts Cereals, grains and pulses Cold kitchen Eggs and dairy Fish and seafood Meat, poultry and game Stocks, soups and sauces Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

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Fast-paced environment Work under pressure Tight deadlines Attention to detail Standing for extended periods

Screening questions

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Are you authorized to work in Canada? Do you have experience working in this field?

Workplace information

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Hybrid

Health benefits

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Dental plan Health care plan Vision care benefits

Financial benefits

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Group insurance benefits Life insurance * Registered Retirement Savings Plan (RRSP)