Executive Chef - Mining Camp (Fly-in, Fly-out)

Company Description WHO ARE WE?

We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

QUI SOMMES-NOUS?

Nous servons des clients canadiens depuis plus de 75 ans. Les entreprises qui ont démarré de manière indépendante et qui forment aujourd'hui le groupe Dexterra ont un bilan exceptionnel en matière de soutien aux infrastructures et d'actifs construits qui jouent un rôle essentiel dans notre société et d'aider nos clients à atteindre des performances et une productivité plus élevées. Animés par des personnes passionnées, nous réunissons les bonnes équipes dotées des bonnes compétences, offrant à la fois expérience et expertise régionale afin que les entreprises puissent fonctionner au quotidien, en toute confiance et avec succès QUEL EST L'EMPLOI?

Location: Nunavut

Language: English

Rotation: 21-21 (Fly-in / Fly-out)

Schedule: 10-12 hours per day or night

Departure Airports: Mirabel and Val-d'Or

Reporting to the Project Supervisor and Operations Manager, the Chef is responsible for ensuring the smooth operation of the kitchen. The Chef plans, organizes, and directs kitchen operations while ensuring compliance with Dexterra’s food standards and quality requirements.

Responsibilities

The duties and responsibilities of the Chef position include, but are not limited to, the following:

• Plan rotating menu production;
• Supervise productivity and ensure compliance with Dexterra’s standards and procedures, including health, safety, and quality requirements;
• Provide training and support to employees with a focus on continuous improvement;
• Plan and manage food requirements in accordance with purchasing and procurement processes;
• Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client satisfaction;
• Manage human resources and address potential workplace conflicts;
• Ensure food is prepared in accordance with MAPAQ regulations and Dexterra’s hygiene and food safety standards;
• Ensure cleaning products are used safely and efficiently;
• Maintain professional relationships with employees and clients;
• Understand and accommodate dietary restrictions, including allergies and vegetarian requirements, when developing menus and preparing meals;
• Perform monthly inventory counts.
• WHAT IS THE JOB?
• Location:
• Nunavut
• Language:
• English
• Rotation:
• 21 days on / 21 days off (Fly-in / Fly-out)
• Schedule:
• 10–12 hours per day or night
• Departure Airports:
• Mirabel and Val-d'Or

Reporting to the Project Supervisor and Operations Manager, the Chef is responsible for ensuring the smooth operation of the kitchen. The Chef plans, organizes, and directs kitchen operations while ensuring compliance with Dexterra’s food standards and quality requirements.

Responsibilities

The duties and responsibilities of the Chef position include, but are not limited to, the following:

• Plan rotating menu production;
• Supervise productivity and ensure compliance with Dexterra’s standards and procedures, including health, safety, and quality requirements;
• Provide training and support to employees with a focus on continuous improvement;
• Plan and manage food requirements in accordance with purchasing and procurement processes;
• Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client satisfaction;
• Manage human resources and address potential workplace conflicts;
• Ensure food is prepared in accordance with MAPAQ regulations and Dexterra’s hygiene and food safety standards;
• Ensure cleaning products are used safely and efficiently;
• Maintain professional relationships with employees and clients;
• Understand and accommodate dietary restrictions, including allergies and vegetarian requirements, when developing menus and preparing meals;
• Perform monthly inventory counts.

Qualifications

• QUI CHERCHONS-NOUS?

Qualifications et exigences

• Degree in Hospitality Management, Food Service, or an equivalent combination of technical training and related experience;
• Experience in high-volume food production environments;
• MAPAQ Food Safety and Sanitation Manager certification is strongly preferred;
• Minimum of 10 years of experience managing kitchen teams;
• Experience in food and labour cost management;
• Strong practical and theoretical knowledge of various kitchen operations, including Pastry, Breakfast Service, Hot and Cold Buffets, and large-scale food service;
• Proficiency with computer systems and Microsoft Office Suite (Word, Excel, PowerPoint, Outlook, and scheduling software);
• English language proficiency;
• Previous experience working in remote locations within the natural resources and/or construction industries is considered an asset.

Compétences

• Strong leadership skills, positive attitude, and excellent listening abilities;
• Able to perform effectively under pressure;
• Strong teamwork, collaboration, communication, knowledge-sharing, and coaching skills;
• Detail-oriented and results-driven, with strong organizational skills and the ability to adapt to changing priorities and rapidly evolving situations;
• Effective problem-solving skills and the ability to propose practical solutions;
• Strong conflict management and resolution abilities;
• Enthusiasm for challenges and new initiatives.
• WHO ARE WE LOOKING FOR?

Qualifications And Requirements

• Degree in Hospitality Management, Food Service, or an equivalent combination of technical training and related experience;
• Experience in high-volume food production environments;
• MAPAQ Food Safety and Sanitation Manager certification is strongly preferred;
• Minimum of 10 years of experience managing kitchen teams;
• Experience in food and labour cost management;
• Strong practical and theoretical knowledge of various kitchen operations, including Pastry, Breakfast Service, Hot and Cold Buffets, and large-scale food service;
• Proficiency with computer systems and Microsoft Office Suite (Word, Excel, PowerPoint, Outlook, and scheduling software);
• English language proficiency;
• Previous experience working in remote locations within the natural resources and/or construction industries is considered an asset.

Skills And Competencies

• Strong leadership skills, positive attitude, and excellent listening abilities;
• Able to perform effectively under pressure;
• Strong teamwork, collaboration, communication, knowledge-sharing, and coaching skills;
• Detail-oriented and results-driven, with strong organizational skills and the ability to adapt to changing priorities and rapidly evolving situations;
• Effective problem-solving skills and the ability to propose practical solutions;
• Strong conflict management and resolution abilities;
• Enthusiasm for challenges and new initiatives.
• Additional Information

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

Le Groupe Dexterra est un employeur garantissant l’égalité des chances et engagé en faveur de la diversité et de l’inclusion. Nous sommes heureux de considérer tous les candidats qualifiés pour un emploi sans égard à la race, la couleur, la religion, le sexe, l’orientation sexuelle, l’identité de genre, l’origine nationale, l’âge, le handicap, le statut d’ancien combattant protégé, le statut d’Autochtone ou tout autre facteur légalement protégé. Des aménagements liés au handicap pendant le processus de candidature sont disponibles sur demande.