We’re looking for a Chef and great teammate who knows their way around the kitchen! As the Chef, you will play a key role in directing the operation of food preparation, production, and control for all food outlets and facilities.

Are you a fit for our Camp Services team, located near Delta Junction, AK? Read on to learn more.

The Role:

• Responsible for offering fresh & seasonal, safe, quality, varied, and appetizing meals to the guests.
• Adjusts to changes within the marketplace and to the requirements of the guests.
• Use effective market research and resources to develop new products and standards, striving for improvements and improving guest comments scores and comments.
• Responsible for maintaining the effectiveness and productivity of the quality of food products and ensuring consistency in food standards.
• Controls and anticipates market/guest demands and ensures profits and expenses are within the company’s guidelines and budget forecasts.
• Set standards through recipe cards, recipes, procedures, photos, and other forms, ensuring that the highest standards are maintained and consistent.
• Provides support and guidance as a specialist in the culinary field to the Executive Committee, camp Manager, and their team.
• Work in support of achieving team goals and guests’ expectations and measure effectiveness through a wide variety of measuring points.
• Responsible for the selection, employee confirmation, training, and development of the employees within the kitchen department.
• Build menus that are seasonal and within the budget set.
• Oversee divisional matters related to Local employment and Civil rights laws.
• Ensures that all Health & Sanitation inspections, HACCP, and similar practices are met consistently daily and that procedures are in place to maintain a Safe, Healthy, positive working environment.
• Coaches and councils employees by promoting positive behaviour and performance and disciplines underperforming employees according to the ATCO guidelines.
• Gives direction and is responsible and accountable for the implementation of Plans.
• Monitor effectiveness and introduces changes in response to the marketplace.
• Set targets, plan and schedule work meetings, and exceed performance indicators.

Preparation:

• The individual must possess knowledge, skills, and abilities and be able to explain and demonstrate that they can perform the essential functions of the job.
• Must be able to effectively communicate fluently in English and read, write and speak effectively in the workplace.
• Requires excellent communication, problem-solving, and people management skills while promoting and practicing fair & transparent policies within the workplace.
• The Chef acting as a Management Team Leader of the kitchen must have an effective leadership style, an upbeat, outgoing personality, and practical listening skills.
• The Chef must be able to operate kitchen facilities, including its employees, equipment, and resources, with minimal direct supervision and using a common sense, well-mannered respectful approach.
• The Chef must possess competent and efficient computer skills using MS Word, Excel, Scheduling formats, Food ordering spreadsheets, and HR / Property related forms.
• Knowledge of computer accounting programs, math skills, and budgetary analysis capabilities required.
• Have exceptional Guest Relations skills, meet with guests regularly to ensure that guests’ needs are being met and exceeded, and promote the positive company line within the industry.
• Extensive knowledge of menu costing, recipe card implementation, and wage control is essential.
• Thorough knowledge of food products, suppliers, standard recipes, and proper preparation methods.
• The ability to analyze, anticipate, forecast data, and make judgments to ensure consistent and reliable payroll and production control.
• The ability to conduct Safety / Staff meetings, Training sessions, Menu briefings, and open lines of communication between line staff and management.
• The ability to effectively deal with internal and external guests, some of whom will require high levels of patience, tact, and diplomacy, and collect accurate information to resolve conflicts.
• The ability to create recipes and support material, i.e. recipe cards, descriptions, and pictures, and to read, training/implementation/demonstrations are regularly required.
• The artistic ability to create theme menus, food promotions, season menus, decorations, etc.
• Must possess the ability to train & develop employees with concrete, documented training sessions advance and mentoring of the employees.
• The ability to direct and execute a strict strategy to ensure Safety / Health is the priority in the kitchen operation, i.e., sanitation, WHMIS, HACCP, and PPE are maintained to the highest of standards and ensuring all documentation is being done, monitored and kept for audits/inspections.

Who is ATCO Frontec:

ATCO Frontec is a market leader providing facilities management, camp services, workforce lodging solutions, operational support services and disaster and emergency management for a diverse range of clients. We are a service-based organization made up of great people who work hard to get the job done and deliver excellence in the communities where we work and live.

Why join our team:

We offer employee benefits, career advancement, and growth and development opportunities. We believe in safety above all else, and we foster a welcoming and diverse culture, and we’re committed to an inclusive, fair,

• Employee benefits, career advancement, and growth and development opportunities.
• Safety-focused work environment.
• Welcoming and diverse culture.
• Rotational position with 4 weeks on/2 weeks off.
• 12-hour shifts with all meals, accommodation, and amenities free of charge while on site.

• Fluent in English with strong communication skills.
• Excellent problem-solving and people management skills.
• Effective leadership style with an upbeat personality.
• Competent computer skills including MS Word and Excel.
• Knowledge of menu costing and recipe card implementation.
• Ability to analyze data and make judgments for payroll and production control.
• Strong guest relations skills with a focus on exceeding guest needs.
• Ability to conduct training sessions and staff meetings.
• Artistic ability to create theme menus and food promotions.
• Expertise in safety and health standards in kitchen operations.