Job Description WHATS THE JOB? Based in a world class Dexterra Remote Services facility, the regular shift for this position is 20 days on and 10 days off, with 11-hour workdays.

Transportation is provided to site from a designated pick-up point.

The

First Cookis responsible for preparing and cooking all main meals as per requirements; and ensuring all meals are prepared and served on time to the highest standards of Dexterra.

This position is safety sensitive and requires drug,alcohol and fit to work testing as a condition of employment.

Your work will include: Cook a variety of appetizing meals which includes: meats, seafood, soups, poultry, vegetables and other food items.

Use all kinds of cooking method to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sauting, steaming and other methods Ensure that all meals are prepared within the allocated food budget Ensure consistency in food delivery including cooking, handling, storing and labeling products in accordance with FOODSAFE standards Perform other duties in final food presentation including plating and garnishing Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grills, broilers and other equipment Assist in menu planning,



inventory counts and grocery orders Assist in maintaining the cleanliness and sanitation of dining room and kitchen areas Supporting with all roles in the kitchen from dishwashing, to prep cook and meal execution to ensure on time meal service and accuracy of kitchen cleanliness to company standard.

Other duties as assigned. WHATS IN IT FOR YOU? Enjoy excellent work-life balance with a 20 days on/10 days off rotation.

Extended health and dental benefits.

Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader.

Qualifications WHO ARE WE LOOKING FOR? Minimum 5years experience in the hospitality / food service industry Desired credential ofinterprovincial Red Seal Certificate, minimum requirement certification of a 2 year culinary arts program completion.

Desired qualification of 1 year prior experience as a Sous Chef in hotels, resorts, restaurants and/or camps, with the cooking competency and knowledge of international and domestic cuisines Must have an excellent practical and theoretical background in all areas of the kitchen i.e: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests; Food

Secure Level I is minimum.

Safe

Check advanced food safety certification or HACCP certification is an asset.

Knowledge of Computer programs (Microsoft Excel, Microsoft Word, Sysco, Outlook) Successful candidate MUST obtain a 100% make or higher on the mandatory WHMIS test (Workplace Hazardous Materials Information System)

📌 First Cook - Mile 132, BC (Fort St. John)
🏢 Dexterra Group
📍 Fort St. John