Job Description QUEL EST L''EMPLOI? Localisation: Nunavut Langue: Anglais Rotation: 21-21(Fly-in / Fly-out) Horaire: 10-12 heures par jour ou par nuit Dpart: Aroports de Mirabel et Val d''Or Relevant du superviseur de projet et du gestionnaire des oprations, les tches du Chef visent veiller au bon fonctionnement de la cuisine.

Le chef doit planifier, organiser et diriger les oprations dans la cuisine, veiller aux respects des normes alimentaires et des standards de Dexterra.

Responsabilits Les tches et responsabilits du poste de Chef incluent, mais ne se limitent pas ncessairement aux tches suivantes: Planifier la production des menusrotatifs; Superviser la productivit et la conformit avec les standards et procdures de Dexterra, incluant la sant, scurit et la qualit; Offrir de la formation et du support aux employs dans une optique damlioration continue; Planifier et grer les besoins alimentaires selon les processus dachat et dapprovisionnement; Participer la gestion des cots et des budgets en collaboration avec la direction afin datteindre les objectifs financiers et de maintenir la satisfaction du client.

Effectuerla gestion des ressources humaines et des conflits potentiels; Sassurer que la nourriture est prpare selon les normes dhygine et salubrit du MAPAQ et Dexterra; Sassurer que les produits de nettoyages sont utiliss de faon scuritaire et efficiente; Entretenir des relations avec les employs et le client de faon professionnelle; Comprendre et utiliser les notions de restrictions alimentaires telles queles allergies et le vgtarisme dans llaboration des menus et dans la prparation; Effectuer linventaire mensuellement. --- WHAT IS THE JOB? Location: Nunavut Language: English Rotation: 21 days on / 21 days off (Fly-in / Fly-out) Schedule: 1012 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 Dexterras 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 Dexterras 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 Dexterras 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 Diplme en htellerie, restauration, ou combinaison quivalente de formation technique et/ou d''exprience connexe ; Exprience en cuisine de grand volume; Formation de Gestionnaire en hygine et salubrit du MAPAQ est fortement recommande; Un minimum de 10 ans d''exprience en gestion dquipes de cuisines; Exprience en gestion des cots alimentaires et salariaux; Excellente connaissance pratique et thorique dans les diffrents postes de cuisine: Ptisserie, Djeuners, Buffet chaud et froid, Service avec un grand nombre de clients; Matrise de l''informatique Suite Microsoft Office: Work, Excel, Power

Point, Outlook Scheduling Software.





Anglais Exprience pralable dans le travail en milieu isol dans le domaine des ressources naturelles et/ou de la construction est considr comme un atout.

Comptences Fort leadership, positif et possde une bonne coute; Performant sous pression; Facilit travailler en quipe, collaborer, communiquer, partager son savoir et former, si ncessaire; Orient vers les dtails et les rsultats, hautement organis et travaille efficacement avec des priorits changeantes et autres modifications rapides et soudaines; Apte rsoudre efficacement les problmes ou proposer des solutions ralistes; Efficacit grer lesconflits; Enthousiasme pour les dfis et les nouvelles 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; Solid 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, Power

Point, 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.

📌 Chef exécutif - Campement minier (Fly-in, Fly-out) (Amos)
🏢 Dexterra Group
📍 Amos