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Horizon North Camps & Catering:
Chef (Ref: HNCC - 017)




Horizon North Camps & Catering


Date Posted

June 27, 2014


Job Description

Responsible for directing, controlling and managing the overall camp food and beverage operation, including but are not limited to food preparation, production, quality and cost control, inventory control, grocery orders, employee performance management and scheduling.


Position is Safety Sensitive

All successful applicants in a designated Safety Sensitive Position will be required to take a Drug and/or/Alcohol and/or impairment test. Employment will be conditional on successful completion of a Drug and/or Alcohol and/or impairment test.


  • Responsible for maintaining the effective and productivity of the quality of food products and ensuring consistency in food delivery service and standards.
  • Ensuring food production schedules are aligned with client operation schedules
  • Ensuring all food preparation is completed for every meal time
  • Ensuring the quality of food meet and exceed client expectation
  • Keeping food cost is within the allocated budget to ensure profitability
  • Ensuring inventory control and grocery orders are accurate and timely
  • Supervising and performance managing all kitchen employees
  • Providing coaching sessions, guidance and mentorship with culinary employees
  • Promote positive  and effective work atmosphere to encourage highest standards possible
  • Ensuring all required paperwork are completed accurately and send to the office via fax or email.

    ***  Duties as Fire Warden are required.
  • Education
    • Interprovincial Red Seal Certification or Higher
    • College or University with Culinary and Business Management experience preferred
    • Computer training
    • Food Safe
    • First Aid
    • WHMIS


  • Experience
    • A minimal of 3 years prior experience as a chef or sous chef in Hotels, Resorts, Restaurants and or Camps, with the cooking competency & knowledge of International and Domestic cuisines.
    • A minimum of 5 years in the hospitality / food service industry.
    • Additional experience with Outside Catering a plus.


  • Competencies and Attributes
    • Thorough knowledge of food products, standard recipes and proper preparation methods
    • Must have an excellent practical and theoretical back ground in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests
  • Competencies and Attributes (continued…)
    • Knowledge of computer Accounting programs, math skills as well as budgetary analysis capabilities required
    • Ability to stand for a long period of time and lift up to 50 pounds
    • Good communication, interpersonal and organization skills
    • Fluent and literate in the English language
    • Ability to multi-task and work in a fast paced environment
    • Strong interpersonal skills and the ability to build relationships with others; and
    • Must have an effective leadership style, positive outgoing personality and effective listening skills
    • Exceptional Guest Relations skills and to meet with guests on a regular basis to ensure that guests needs are being met and exceeded and to promote the positive company line within the industry
    • Extensive knowledge of menu costing, recipe cards implementation and wage control is essential
    • Thorough knowledge of food products, suppliers, standard recipes and proper preparation methods
Apply By

July 31, 2014

Apply via Email


Apply via Fax


Apply via Mail Please email or fax your resume


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