Executive Chef - Future Opportunities

ATCO Frontec is seeking an Executive Chef to join our team in Western Canada. The Executive Chef is responsible for the daily operations of the kitchen, provides professional leadership and direction to the kitchen personnel. Creating of menus, ordering of products and ensuring all food services are preformed to the highest of standard possible. 

This is a rotational position working 15 days on, and 13 days off. Rotation is subject to change. 

 
Responsibilities: 

• Manage food services in strict compliance with Food Service Management Guides, Provincial and Federal regulations. 

• Manage and plan menu’s appropriate to the clientele in accordance with the Contract Scope of Work and within approved budgets 

• Monthly inventory and inventory control 

• Adheres to labour matrix and controls labour costs 

• Ensure that all meals are prepared and served to the highest standards possible while maintaining cost control and ensuring products are used effectively 

• Oversee the Kitchen Staff and ensuring all duties are performed in a professional and timely manner 

• Ensure the correct amounts of products are ordered for the capacity of the lodge 

• Oversee customer relations 

• Responsible for training and monitoring employees to ensure Health and Safety procedures are being followed 

• Conduct daily safety meetings with all kitchen staff 

• Inspect facilities or equipment for regulatory compliance and ensures PM’s are being done 

• Sets excellent customer service and work examples 

• Actively involved in ensuring they are following safe and sound procedures and are adhering to government regulations as well as WFS Health and Safety, policies and procedures. 

• Various other duties as assigned by management from time to time 

Qualifications: 

• 10 or more years of progressive culinary leadership experience in remote camps, workforce accommodations, institutional catering, hospitality or large-volume food service environments.
• Experience leading in a unionized and non-unionized workplace is required.
• Experience going a la carte service in a lodge setting is preferred
• Advanced Food Safe Level 2 Certificate Required  
• Red Seal Cook certification is preferred
• Valid CSTS and First Aid  
• Professional communication skills, oral, and written  
• Strong emotional intelligence, conflict resolution, and interpersonal effectiveness.  
• Work well under pressure  
• Effectively solve problems  
• Proficiency with Microsoft Office applications.