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First Cook

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Job Order #: 5939381

NOC: 6322
Employer Name:
HORIZON NORTH
Wage/Salary Info:
18.50
Posted Date:
01-Sep-2022
Location:
LEROY
 
# of Positions:
2
Employment Terms:
Contract
Length of Employment:
3 years
Education:
Grade 12
Experience:
3-5 Years
Apply By:
28-Oct-2022
How to Apply?:
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Employer Name:
HORIZON NORTH
Contact Name:
Melinda Poth
Contact Phone:
780-909-8556
Contact Email:
jdl.careers@dexterra.com
Employer Website:
https://dexterra.com/work/


Description

WHATS THE JOB?
Based in a world class Horizon North camp facility, the regular shift for this position is 14 days on and 7 days off, with 12 hour workdays. Transportation is provided to site from a pickup point in Edmonton.

The First Cook is 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 Horizon North.
This position is safety sensitive and requires drug, alcohol and fit to work testing as a condition of employment.
Site requirements are you must be triple vaccinated against the covid 19 virus.
Your work will include:

Cook a variety of appetizing meals which includes: meats, seafood, soups, poultry, vegetables and other food items
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
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
WHO ARE WE LOOKING FOR?
Minimum 3 years experience in the hospitality / food service industry
Minimum 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;
FoodSafe Level I is minimum. SafeCheck advanced food safety certification or HACCP certification is an asset.  
Successful candidate MUST Complete mandatory WHMIS test

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