First Cook - Nunavut

Description

• Following all safety controls related to Covid including regular handwashing, proper use of PPE and enhanced cleaning/sanitation requirements
• Completing all weekly and monthly cleaning tasks as scheduled
• Preparing other menu items as required
• Preparing all proteins and entrée items as required by the menu
• Ensuring that food safety requirements are being followed
• Perform repetitive hand work requiring full use of both hands.
• Performing end-of-shift cleaning, sweeping, and mopping of workstation
• Labelling and dating of all products prepared for service as required
• Maintaining a clean and organized workstation throughout the shift
• Maintaining a safe working environment at all times
• Providing excellent and consistent service for all guests using the KDR facilities
• Removing garbage from workstation as required
• Completing all HACCP and Production logs as required
• Presenting and maintaining menu items in the hot line during dinner service
• Climb ladders or stairs.
• Removing all used pots, pans, utensils, etc., to ware washing area
• Coordinating with and monitoring other production team members to ensure that quality and contract standards are met
• Receiving and storing all supplies (food, beverage, chemical and paper/disposable)

Requirements

• Stand, walk, squat, kneel or sit according to task for extended lengths of time.
• Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)
• Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook)
• Lift, carry, push, or pull up to 50 lbs.
• Minimum 1 year prior experience as a First/Sous Cook in hotels, resorts, restaurants and/or camps, with the cooking competency and knowledge of international and domestic cuisines
• Minimum 3 years’ experience in the hospitality / food service industry
• OFA 3 Certificate is required.
• HACCP certification is an asset.
• Must have an excellent practical and theoretical background in all areas of the kitchen i.e: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
• Work with arms above shoulder height.
• A valid Food Safety Certificate is required.

Benefits

• Extended periods of darkness/no sunshine this time of year
• Enjoy excellent work-life balance with a 4 weeks on/2 weeks off rotation.
• Remote camp environment with extended periods away from home (4 weeks on/2 weeks off)

Training + Development

Interview process

Visa Sponsorship

Security clearance