Horizon North
Prince George, Canada
3d ago

As a full time Chef, you will be responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol.

This position is safety sensitive and will require Drug and Alcohol testing as a condition of employment.

Responsibilities :

  • Preparing, presenting, designing, and serving high quality rotational menus
  • Supervising all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality
  • Leading in the training, developing, and mentoring of employees
  • Ensuring all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines
  • Ensuring all labour and chemical resources are used effectively and efficiently
  • Serving clients and staff in a personable and professional manner
  • Using knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
  • Conducting inventory on a bi-weekly basis
  • Ensuring maintenance issues related to any equipment are communicated to the Manager and maintenance personnel as soon as possible
  • Other duties as assigned
  • Qualifications :

  • High School Certificate or equivalent
  • Journeyman or interprovincial Red Seal Certificate is a requirement
  • Advanced Food Safety
  • Minimum 5 years’ experience in the hospitality / food service industry
  • Minimum 3 years’ experience as a Sous Chef in hotels, resorts, restaurants and / or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
  • Knowledge of Computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
  • Extensive knowledge of menu costing, recipe cards implementation and wage control
  • Must have an excellent practical and theoretical background in all areas of the kitchen ie : Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
  • Effective leadership style, positive outgoing personality and effective listening skills
  • Ability to conduct safety / staff meetings, training sessions and menu briefings
  • Demonstrate experience in the training, developing, and mentoring of employees
  • Ability to multi-task and work in a fast paced environment
  • Apply
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