First Cook

Responsibilities

• Cook a variety of appetizing meals including meats, seafood, soups, poultry, and vegetables
• Use various cooking methods such as deep-frying, pan-frying, broiling, baking, and grilling
• Ensure all meals are prepared within the allocated food budget
• Maintain consistency in food delivery, handling, storing, and labeling per FOODSAFE standards
• Perform final food presentation including plating and garnishing
• Operate commercial kitchen equipment including stoves, ovens, steamers, and grills
• Assist in menu planning, inventory counts, and grocery orders
• Maintain cleanliness and sanitation of dining room and kitchen areas

Requirements

• Minimum 3 years of experience in hospitality or food service
• Minimum 1 year of experience as a Sous Chef in hotels, resorts, restaurants, or camps
• Strong knowledge of international and domestic cuisines
• Expertise in Hot Kitchens, Cold Kitchens, Pastry/Bakery, Butchery, and Banquets
• FoodSafe Level I certification
• Proficiency in Microsoft Excel, Word, Sysco, and Outlook
• Ability to pass a mandatory WHMIS test with 80% or higher
• Ability to pass drug, alcohol, and fit to work testing

Preferred Qualifications

• SafeCheck advanced food safety certification
• HACCP certification

Benefits

• 20 days on/10 days off rotation
• Fully covered extended health and dental benefits
• Paid travel time to site

About the Company

Dexterra Group has been serving Canadian clients for over 75 years, supporting infrastructure and built assets to help clients achieve higher performance and productivity.