Description Summary Brief description of the job, including ways this role contributes to the organization’s success. The Chef cooks a wide variety of foods, develops meal plans, inventory and grocery orders, provides direction to kitchen staff, and ensures the highest quality of food and baking possible. Duties will include meal preparation, supervisory tasks, inventory, administrative tasks, safety and teamwork. The Chef works in a friendly and efficient manner with the client to manage special requests and complaints while ensure the smooth working order of the site and its staff. Responsibilities Responsibilities 8 to 10 key responsibilities Prepare, present, store, and oversee the preparation, cooking and presentation of food. Direct, coach and provide leadership to all the 1st Cook(s), 2nd Cook(s), and Common Cooks of the kitchen, directly ensuring the training and development of staff, providing input for performance development, and disciplinary action. Ensure consistent food preparation and the highest calibre of food presentation, taking advantage of all opportunities to improve upon both. Maintain product consistency by regularly conducting inspections of portions, and the appearance of food items. Ensure cleanliness and hygiene is maintained in the various kitchen areas including refrigerators and storerooms and that food products are rotated to ensure high standards of freshness. Ensure refrigerators and storerooms are organized and maintained in the various kitchen areas on a daily basis and that all food products are stored in accordance with health and safety regulations. Order and maintain inventory of food products for the preparation and operation of an efficiently run kitchen based on budgeting needs Bring forth ideas to increase food revenue, decrease kitchen expenses and maximize departmental productivity without compromising our guests' satisfaction. Ensure daily menu specials are cost effective and are of high standards in quality and presentation. Create, develop, and recommend recipes and menus. Ensure food is stored in appropriate containers and labelled; minimizing waste and maximizing quality. Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment. Complete and submit to the Management of any maintenance requests for service and repair of kitchen equipment. Perform other related duties as required. Qualifications Qualifications Skills, Education & Experience required of this role Chef's should have some technical qualification obtained through apprenticeship training or related post-secondary education. Food Safety certification is required 4 year's food service experience as a 1st Cook preferably in a remote site environment Advanced Food Safety certification, WHMIS and First Aid certification preferred A valid, class 5 or higher driver’s license is required, as well as a clean driver’s abstract. Basic financial management skills e.g., ability to understand and manage operating budgets, forecasting and scheduling. Demonstrated knowledge of foodservice and catering trends, quality, production, sanitation, food cost controls, preparation and presentation required. Knowledge of methods and procedures for serving food, principles of sanitation, and principles of safe food handling required. Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision. Highly flexible, with solid communication and interpersonal skills that allow one to work effectively in a diverse working environment. Ability to effectively aid in the management of labour productivity. Strong work ethic, positive team attitude and ability to take constructive feedback. Self-motivated, with a positive attitude and a consistent display of professionalism. Excellent communication skills Effective decision making, problem solving and leadership skills. Innovative, detail oriented, and quality conscious. Highly effective teamwork skills. Attention to detail in all areas of work. Working Conditions working conditions, travel, specialized tools, equipment or key relationships Available to work on a rotational schedule, in a remote environment. Interacts with customers, employees, management Manual dexterity required. Overtime as required. Travel may be required Ability to lift 50 lbs required