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Current Jobs

Fire Camp Staff – Sous Chef

Posted on June 18, 2020

 

PHYSICAL REQUIREMENTS:

 

  • Constant standing/walking
  • Constant hand usage
  • Occasional squatting, kneeling & bending
  • Able to lift up to 22.5 kg (50 lbs) occasionally and up to 8.9 kg (20 lbs) frequently

 

 

CAPABILITIES:

 

  • Must possess excellent communication, interpersonal, managerial (2 years minimum), leadership, organizational and supervisory skills.
  • Must possess a Journeyman Cook designation or equivalent experience (3 – 5 years minimum).
  • Must be able to use all hot food preparation equipment such as ovens, griddles and fryers, and able to operate production equipment.
  • Must possess Advanced Food Safe Certification and Standard First Aid Certification with CPR
  • Must be literate in the English language with reading and writing competency.
  • Must comply with the company drug & alcohol, and criminal background screening policies and procedures

 

JOB DUTIES:

 

  • Inspect work area and equipment at the beginning of shift.
  • Based on the weekly menu plan, prepare and present top meals and desserts according to menu specifications and crew size.
  • Ensure that food costs and stock are controlled and that all groceries are utilized effectively, keeping food spoilage and waste to a minimum.
  • Ensure staff is completing tasks in a safe manner.
  • Ensure all temperature logs are completed daily and kept
  • Supervise all staff involved in the preparation and serving of meals.
  • Ensure that work areas, equipment and the camp are cleaned and sanitized on a regular basis.
  • Assist with unloading, loading, stocking and storing of groceries and supplies using HACCP and company approved methods.
  • Oversee, participate in and be responsible for the handling, preparation, production and timely service of all meals in accordance with the methods and standards approved by the Chef.
  • Check that prepared and stored foods are being kept at the appropriate temperatures, according to approved HACCP methods.
  • Defrost stock for upcoming meals according to approved HACCP methods and safety procedures.
  • Clean and cut all protein.
  • Prepare all soups and sauces for daily meal service.
  • Ensure that all paperwork and food inventories are completed properly, neatly and accurately, then faxed or emailed to the appropriate person at the specified times.
  • Ensure that all visitors’ meals are accounted for and recorded properly on the meal sheets.
  • Address client concerns regarding catering services in a professional and positive manner.
  • Assist operations with gathering information regarding any accident investigations as it pertains to WCB Management.
  • Communicate courteously and effectively with camp staff and client.
  • Any other duties as assigned by the Executive Chef.
  • Represent Western Camp Services in a manner that represents and holds true to our core values and standards.

 

 

 

“Teamwork is the key to success!”

 

Apply online now!