Executive Chef

Horizon North

Ontario, Canada, Canada

3d ago

Company Description

We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society.

We bring the right teams with the right skills together offering both experience and regional expertise so companies can operate their day-to-day, confidently and successfully.

6,000+ Employees

50 million+ Square feet managed and maintained

12,000+ Beds under management

OUR VISION GUIDES EVERYTHING WE DO

We’re here to help our clients achieve higher performance and productivity, and to play a vital role in our communities and economies.

THE VALUES WE STAND BY

Accountability

We don't just walk by. We own our successes and setbacks. If we see something wrong, we act to resolve it. If we see something right, we celebrate it.

Diversity

Everyone has a voice. Sharing is how we learn. It's how we make progress and move forward as a team.

Trust

Our actions speak louder than our words. Trust is earned through clarity, compassion and competence. It is our commitment to our clients, our colleagues and our communities.

Partnership

Service is what we sell. By asking for, listening to and acting on client feedback, we create long-term, successful partnerships.

OUR WORLD-CLASS BRANDS

Dexterra facilities management and operations provides an integrated approach to its services, improving the overall efficiency and customer satisfaction of new or existing facilities, while reducing their total cost of ownership.

Horizon North has been helping resource and construction companies operate across Canada for decades, providing a full range of turnkey workforce accommodations and energy services.

Outland has been operating forestry solutions for over 35 years, Outland also proudly supports economic opportunities for Indigenous youth through their Outland Youth Employment Program.

NRB Modular Solutions is in the business of building smarter. As the largest modular solutions business in Canada, NRB’s award-winning building solutions help to enhance speed, cost certainty, quality, safety and sustainability.

THE PROJECT

This position is for the Côté Project, in Gogama, ON. We are working hard to transform the camp experience and create a warm, welcoming environment and a steakhouse vibe in the dining facility.

The camp is expected to grow to over 1200 beds during peak construction. We are looking for energetic, reliable, trustworthy, and passionate individuals to join our team and make our project successful.

Job Description

The Executive Chef is responsible for all culinary operations on site and will oversee all aspects of service delivery at multiple camps.

The Executive Chef will work with the Senior Lodge Manager to ensure food service remains at the company quality standard while maintaining adequate food costs set by the District Manager.

Key Responsibilities :

Creating exceptional menus with an emphasis on from-scratch cooking methods and quality.

Managing all aspects of food service on site.

Works with Camp Coordinator and General Manager to develop daily, weekly, and monthly schedule creation and forecasting

Meeting with General Manager and Client on a weekly basis to discuss food quality and any issues with food service.

Working with food supplier on product selection and cost-effective menu building.

Creating and managing order guides for site using Gordon Food Service Online.

Collecting, inputting, and approving food orders from Sous Chefs two to three times per week.

Working with Regional Chef’s to achieve operational excellence.

Leading all aspects of inventory management, product selection, and menu creation in collaboration with Managers and Sous Chefs on site.

Inventory review before submitting to accounting.

Management of two Sous Chefs and 50+ hourly employees across two locations.

Proactive performance management, coaching, and mentoring with all kitchen employees.

Final disciplinary action and approval of terminations for kitchen staff.

Liaising with clients and guests to ensure food quality.

Ensuring that participation in FTQ360 Quality Assurance Program remains above 85% on a weekly basis.

Training, developing, and working with sous chefs, first cooks, and kitchen support assistants

Working with Chefs, Manager, and District Manager to develop unique food service offerings and menu items.

Qualifications

20+ years of professional cooking experience

10+ years as an Executive Chef or Sous Chef

5 8 years of experience in Remote Camps

5 years as a Chef in a high-volume camp or hotel setting

Red Seal designation or equivalent experience.

Exceptional oral and written communication skills

Valid Advanced Food Safety certificate

Valid First Aid Certification

Working knowledge of Microsoft Office Suite (Office365, SharePoint, Excel, etc.)

Must have an acceptable Criminal Records Check

Education in Food and Beverage or Hospitality Management considered an asset

Physical Demands :

Lift, carry, push, or pull up to 50 lbs.

Climb ladders or stairs.

Stand, walk, squat, kneel or sit according to task for extended lengths of time.

Perform repetitive hand work requiring full use of both hands.

Work with arms above shoulder height.

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