First Cook - Nunavut

Overview

Prepare and serve main meals for camp guests on a 4‑week on/2‑week off rotation.

Key Responsibilities

• food safety
• haccp logs
• menu prep
• supply receiving
• station cleaning
• team coordination

Tasks

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

Requirements

• excel
• ofa 3
• whmis
• haccp
• food safety
• 3+ years

What You Bring

-Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook) -Stand, walk, squat, kneel or sit according to task for extended lengths of time. -OFA 3 Certificate is required. -Lift, carry, push, or pull up to 50 lbs. -Successful candidate MUST obtain a 80% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System) -HACCP certification is an asset. -Minimum 3 years’ experience in the hospitality / food service industry -A valid Food Safety Certificate is required. -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 -Work with arms above shoulder height. -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;

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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)

About Dexterra Group

-Evolved via M&A and rebranded as Dexterra in 2020, building on a legacy of independent Canadian companies. -Provides full-spectrum infrastructure solutions, serving sectors like aviation, defence, education, healthcare, hospitality, transit, and government. -Operates in Canada and the U.S., offering services in facilities management, remote camps, modular buildings, reforestation, fire-fighting, matting, and catering. -Recent strategic move: selling modular unit to double down on core facilities, accommodations, forestry, and energy segments.

Sector Specialisms

Security Clearance

-drug, alcohol and fit‑to‑work testing required -mandatory whmis test with 80% pass score