First Cook
On-site · Brooks, Alberta, Canada
Job Summary
First Cook at Horizon North camp facility with a 20 days on / 10 days off shift (10-12 hour days). Responsibilities include cooking a variety of meats, seafood, soups, poultry and vegetables; employing diverse cooking methods; maintaining food budget and FOODSAFE-compliant handling/labeling; plating and garnishing; operating commercial kitchen equipment; assisting with menu planning, inventory, and grocery orders; ensuring dining/kitchen sanitation. Requires minimum 3 years in hospitality/food service, at least 1 year as a Sous Chef in hotels/resorts/restaurants/camps, FoodSafe Level I minimum, and WHMIS certification with an 80% or higher; knowledge of Excel/Word/Outlook; drug/alcohol fitness testing; extended health benefits; 20/10 rotation; Edmonton pickup point to site. Equal opportunity employer with inclusive practices.
Required Qualifications
- Minimum 3 years’ experience in the hospitality / food service industry
- Minimum 1 year prior experience as a Sous Chef in hotels, resorts, restaurants and/or camps
- FoodSafe Level I is minimum. SafeCheck advanced food safety certification or HACCP certification is an asset
- Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
- Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)
Desired Qualifications
- Minimum 3 years’ experience in the hospitality / food service industry
- Minimum 1 year prior experience as a Sous Chef in hotels, resorts, restaurants and/or camps
- FoodSafe Level I is minimum. SafeCheck advanced food safety certification or HACCP certification is an asset
- Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
- Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)
- Dexterra Group is an equal opportunity employer committed to diversity and inclusion
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