• Train new hire kitchen staff on the current operational processes and policies.
• Educate staff on the most up to date food safety and health regulations.
• Assist in the recruitment efforts through staffing management and interviewing potential candidates.
• Manage the food inventory/stock process utilizing the FIFO method while keeping in mind budget adherence.
• Plan menus in conjunction with in-stock food items.
• Define work schedules and responsibilities for the individual direct reports.
• Run daily staff meetings.
• Develop and maintain stock rotation plan utilizing the FIFO method for food products.
• Maintain ServSafe certification and ensure that during every shift at least one certified member is ServSafe certified.
• Complete employee quarterly reviews.
• Prepare various meals and suggest meals that will cater to the unique tastes of the customers.
***Travel to / from location Included in Compensation package***
Candidate Requirements:
• 8+ years Culinary / Catering background
• Experience in a remote camp or hotel/hospitality industries or equivalent is a plus
• Ability to read and write in English
• Valid food safe certification is an asset
• First aid certification is an asset
• Outstanding communication and leadership skills
• Strong prioritization and time management skills
• Ability and willingness to travel/work long rotations away from home
• Must be able to pass a background check and urine analysis
Additional Information:
• Department: Culinary
• Reports to: Lodge Manager
• Pay: 40 hours at Regular Pay / 44 hours at OT pay = Reg pay + time and half
• Schedule: Able to work 6 weeks on and 2 weeks off
• Incentive added: Travel to location / Home from location provided by company included in compensation package
Principals only. Recruiters, please don't contact this job poster.