Chef Trainer - Remote Camps

We are looking for a passionate  Chef - Trainer  who can deliver an exceptional culinary experience and impeccable customer service. Under the supervision of the territory supervisor, you will play a key role in team development, culinary excellence, compliance with safety standards, and customer relations. You will also contribute to the achievement of budgetary objectives and the implementation of company programs.

Like you, we are passionate about our work and will offer you the opportunities you need to advance your career.

• Ability and willingness to travel or work long rotations away from home.
• Work schedule of 15 working days, followed by 13 days off.
• During the camp stay, most days are 10 to 12 hours long.
• Aramark will arrange transportation between your home and the site, which will be by plane from the Montreal or Quebec City airports. (Destination: Mistissini)
• Your meals and accommodation at the camp are provided at no additional cost.

Job Responsibilities

Job responsibilities:

• Train and manage kitchen staff and supervise and coordinate all related activities.
• Estimate food consumption and place food orders or purchases.
• Select and create recipes, as well as standardize production recipes to ensure consistent quality.
• Establish presentation techniques and quality standards.
• Ensure proper operation and maintenance of equipment, as well as safety and hygiene.
• Oversee special catering events and may also offer cooking classes and/or demonstrate culinary techniques.
• The training component includes coaching, monitoring, training, and mentoring local employees.

Training responsibilities:

• Mentoring:  You will be responsible for guiding and supporting local employees in their daily tasks. This includes direct supervision, problem solving, and offering advice to improve their culinary skills.
• Follow-up:  You will be required to monitor employee progress, evaluate their performance, and provide constructive feedback. This may include regular evaluations and one-on-one meetings to discuss their goals and training needs.
• Training: You will organize and lead training sessions for new employees as well as existing staff. These sessions will cover various aspects of cooking, including culinary techniques, food safety standards, and company procedures.
• Learning: You will encourage a continuous learning environment by introducing new techniques, recipes, and culinary trends. You may also organize hands-on workshops and demonstrations to reinforce employees' skills.

Qualifications

• Bilingualism is an asset since some of our clients are English‑speaking.
• Position requires two to three years of experience in a related role.
• Position requires two to three years of post-secondary education or equivalent experience.
• Diploma in the culinary field desirable.
• Position requires advanced knowledge of the principles and practices of the food service profession.
• Position requires experiential knowledge of people and/or problem management.
• Position requires oral, reading, and writing communication skills.
• Knowledge of Indigenous communities is an important asset.