First Cook/Relief Chef

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, Microsoft Word, Sysco, and Outlook
• Ability to pass a mandatory WHMIS test with a score of 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

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.