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| ARAMARK Remote Workplace Services - Position Details - Chef -LC |
Apply for this job now!
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| Job Number: |
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1031
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| Date Posted: |
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8/13/2010
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| Start Date: |
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8/13/2010
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| Title: |
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Chef -LC
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| Location: |
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Travers Food Service Ltd. Head Office |
Accommodation Provided:
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Yes |
Salary:
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Description:
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JOB TITLE: CHEF
DEPARTMENT: KITCHEN
DIRECT REPORT: LODGE MANAGER
PURPOSE:
A big part of ARAMARK Remote Workplace Services is our catering and food service. The importance of a clean and well-maintained kitchen should never be underestimated. First impressions of any camp are made when the customer or visitor opens the door and steps inside. Pride in quality food service is a crucial aspect to all clients. Reporting to the Lodge Manager, the Chef position is responsible for the overall organization and efficient operation of the kitchen area, including, but not limited to, staff scheduling, performance management, menu planning, menu production and quality.
PRIMARY RESPONSIBILITIES:
1. Plan, prepare, and present high quality meals and pastries according to menu specification and crew size based on a weekly meal plan and food costs.
2. Maintain ongoing communication and working rapport with all ARAMARK Remote Workplace Services customers or clients. Ensure that the client or customer is satisfied with the overall preparation, service, quality, quantity, and variety of food. Ensure that the kitchen facility is kept clean at all times.
3. Work with Lodge Manager to achieve personal and company goals.
4. Maintain food costs at an acceptable level as per ARAMARK Remote Workplace Services Lodge Manager. Costing will be contained by constant evaluation of menus, grocery orders, and inventories. Ensure all food and kitchen items are used effectively and efficiently.
5. Provide supervision, guidance and support to all ARAMARK Remote Workplace Services kitchen staff. This will include, but is not limited to: training and development through coaching and mentoring, delegation of assigned job tasks, direction and assistance with personnel problems, and employee evaluation and performance management.
6. Maintain constant communication with ARAMARK Remote Workplace Services regarding all matters or concerns that occur. This will include, but is not limited to: notice of personnel problems, food, and equipment problems, camp shut downs, etc.
7. Ensure that all ARAMARK Remote Workplace Services kitchen staff follow all safety policies and procedures. Safety meetings must be held on the 1st and 15th of each month and meeting minutes must be sent to the main office. Use the “Daily Toolbox Talk” form to assist in safety meetings, and ensure that all kitchen staff report any accidents, safety concerns, and hazards.
8. Ensure that all paperwork is completed neatly, thoroughly, and accurately. All paperwork must be submitted to the Lodge Manager on a weekly or monthly basis as required. Paper work will include, but is not limited to:
Time Sheets – time sheets must be filled out for all kitchen staff hours. Sheets must be submitted or faxed into the main office every Sunday (they must be received no later than Monday morning). Ensure that hours recorded on time sheets are accurate and all time sheets are filled out neatly and properly. Ensure that all kitchen staff initial their individual hours worked to eliminate any time sheet concerns.
Grocery Orders – grocery orders must be requested each week to ensure that there will be enough food supplies to maintain an efficiently operating kitchen. Grocery orders must be given to the grocery truck upon receiving of the previous order. The yellow copy of the order should be kept for tracking and inventory purposes. Ensure that the food items received match the food items requested. Mark and errors, omissions, or changes that have occurred from the order received on the pick slip. Send one copy of the pick slip back to the office to ensure that credits will be issued towards any errors in food costing. Be sure that each order contains the following information: item weights, measures, and sizes, quantity information, date of order, facility name, crew size, and location information. Ensure that the quantities of items are listed in the “Order” column and that a list of pre-existing inventory is placed in the “On-Hand” column.
Inventories – kitchen product inventory must be taken to avoid any errors in meal production. Inventory must be completed on a scheduled basis usually at the end of each week and each month end. Inventory reports must be submitted to the main office no later than 2 days after the scheduled day. A follow up phone call must be made to ensure that the inventory information was received. Ensure that inventory levels are appropriate for the number of clients to be served. Inventory of meat products should match the facility menu plan for the week. Ensure that each inventory sheet contains the following information: weight, measurement and size of food items (If the item weighs less than 0.5, it is to be counted as zero. If the item weighs more than 0.5, it is to be counted as one), inventory date, facility name, and location.
Menu Plans – plan and implement a 6 week meal plan to ensure a variety of meal options will be prepared. Using the 6 week rotating menu and the current inventory of food items, plan what meal to serve and when. At the end of the week, have the client sign off on the menu plan, and send the menu plan to the main office.
Human Resources – Ensure all employee paperwork is filled out properly to provide an open flow of communication between ARAMARK Remote Workplace Services facilities, Human Resources, and Management. Paperwork will include, but is not limited to: staff changes, incident reports, corrective action forms, performance evaluations, WCB Workers Compensation Board forms (injury investigation package), wage changes, employee packages/contracts, and timesheets.
9. Ensure food is prepared as close to consumption time as possible. Supervise all portioning to meals on serving line to ensure all clients are receiving amounts specified be ARAMARK Remote Workplace Services standards.
10. Ensure all food items are prepared and served in accordance to HACCP (Hazard Analysis Critical Control Point) and Food Safe standards.
11. Ensure proper storage and rotation of all food supplies as per HACCP and Food Safe standards. Defrost all food supplies required for food preparation by HACCP and Food Safe standards.
12. Ensure all expired food supplies are properly disposed of as per HACCP and Food Safe standards. Empty and disinfect all garbage containers daily.
13. Assist in the unloading and storage of food supplies in accordance with ARAMARK Remote Workplace Services Food Service and Food Safety standards.
14. Ensure menu boards are updated daily.
15. Ensure personal hygiene of all kitchen employees and work areas are clean and sanitized at all times. Ensure that kitchen areas and equipment are cleaned as per ARAMARK Remote Workplace Services cleaning schedules and Food Safety standards.
16. Provide the relief cook with the previous week’s menu and a copy of the grocery order. Update the relief cook with any facility concerns or procedures. Ensure that the relief cook will arrive to a clean, prepared kitchen (meat cooking, potatoes peeled, sufficient pastries left, meal planned, etc)
SECONDARY RESPONSIBILITIES:
1. Ensure all kitchen staff carries out duties and responsibilities in a timely and safe manner while complying with all Food Safety standards and ARAMARK Remote Workplace Services policies and procedures.
2. Assist with the shut-down of each ARAMARK facility when required. This will include, but is not limited to: inventory reports, overall cleaning duties.
3. Assist Lodge Manager in gathering information or investigating accidents as it pertains to WCB (Workers Compensation Board) Management.
4. Comply with all HACCP, Food Safe, and WHMIS standards.
5. Comply with all ARAMARK Remote Workplace Services policies and procedures.
6. Any other duties as assigned by Lodge Manager, Field Supervisor or Human Resources.
STAFF SUPERVISORY/MANAGEMENT RESPONSIBILITIES:
Chefs are responsible for the coordination and supervision of all kitchen staff working in ARAMARK Remote Workplace Services facilities. Numbers of employees under supervision are dependant upon the particular ARAMARK Remote Workplace Services facility assigned, and fluctuate to match business needs.
FINANCIAL RESPONSIBILITIES:
Budget responsibility
INTERACTION WITH PATRONS AND PUBLIC:
The Chef provides respectful and courteous service to all ARAMARK Remote Workplace Services clients and employees. Interaction and communication with clients and employees may be carried out by telephone, in person or by written communication.
PHYSICAL DEMANDS:
Chefs must perform a variety of physical duties within the position. A list of general physical requirements is provided below:
• Must be able to lift, carry, or pull up to 50 lbs.
• Ability to climb ladders, step stools, or stairs.
• Do a combination of standing, walking, squatting, or kneeling.
• Ability to perform repetitive hand work, which requires full use of both hands.
• Ability to perform work with arms at full length.
• Must be able to work with arms above shoulder height.
WORKING CONDITIONS AND ENVIRONMENT:
All Chefs are required to work on a rotational schedule. Hours worked will transpire during weekdays, weekends, and general holidays. This position may be required to work split shifts. Chefs generally work in a very remote location where there is limited access to and from the ARAMARK Remote Workplace Services facility with extended travel to and from site. Travel to and from site will be provided by ARAMARK. Chefs will be required to perform duties in indoor and outdoor working conditions. Chefs must be able to work in cold/freezing environments (fridges) or hot environments (kitchens).
KNOWLEDGE AND SKILLS REQUIRED:
1. Must possess good communication, interpersonal and organization skills.
2. Must be able to work effectively and efficiently supervised and unsupervised.
3. Must have strong decision making and delegation skills.
4. Must be able to operate all types of kitchen machinery (e.g. Oven, fryer, etc).
5. Must be in good health and physical condition to perform duties assigned.
6. Must have 4 or more years experience in a related field of work, preferably a Lodge catering environment. Candidates must have 3 or more years experience in a managerial role.
7. Must be fluent and literate in the English language.
8. Journeyman or Red Seal Certification in the Cook trade or equivalent is mandatory.
9. Knowledge of computer skills mandatory. Intermediate knowledge of MS Word and MS Excel and electronic mail is required.
10. WHMIS (Workplace Hazardous Materials Information System) certification is mandatory.
11. Fist Aid certification is an asset.
12. HACCP (Hazard Analysis Critical Control Point), Basic, and Advanced Food Safe training mandatory.
13. Knowledge of ARAMARK Remote Workplace Services policies and procedures.
This job description must be presented to candidate will all KITCHEN job descriptions. This will include:
General Helper
Dishwasher
Head Mess Hall Attendant
Sandwich/Salad Maker
Second Cook
Breakfast Cook
First Cook
Baker
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| Position Closed: |
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No |
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