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
• Support all kitchen roles including dishwashing and prep cook duties

Requirements

• Minimum 5 years of experience in hospitality or food service industry
• Completion of a 2-year culinary arts program
• FoodSafe Level I certification
• Proficiency in Microsoft Excel, Microsoft Word, Sysco, and Outlook
• Ability to pass mandatory WHMIS test with 100% score
• Ability to pass drug, alcohol, and fit to work testing

Preferred Qualifications

• Red Seal Certificate
• 1 year of experience as a Sous Chef in hotels, resorts, restaurants, or camps
• Knowledge of international and domestic cuisines
• SafeCheck advanced food safety or HACCP certification

Benefits

• 20 days on/10 days off rotation
• Extended health and dental benefits
• Provided transportation to site from designated pick-up point

About the Company

Dexterra Group is a fast-growing, financially strong, publicly listed company dedicated to serving North American clients in managing built environments.