Journeyman Chef - Remote Camp Nunavut

Job description

Company Description WHO ARE WE? Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care. Job Description WHAT’S THE JOB? Reporting to the Executive Chef, the Chef is responsible for overseeing culinary operations in a remote camp environment. This includes leading menu development, supervising kitchen staff, ensuring food safety compliance, managing inventory and procurement, and maintaining high standards of food quality and presentation. The Chef plays a critical role in delivering exceptional dining experiences for camp residents and guests while ensuring operational efficiency and adherence to company standards. This position requires fly-in/fly-out travel from Edmonton, Alberta or Yellowknife, Northwest Territories to the project site in Nunavut, with potential for weather-related delays or logistical challenges. This position is safety sensitive and requires Criminal Background, drug, alcohol and fit to work testing as a condition of employment. Key Responsibilities: Oversee all kitchen operations, ensuring meals are prepared and served on schedule. Lead menu planning and development, including special dietary accommodations and themed meals. Supervise and mentor Sous Chefs, Cooks, and kitchen support staff. Ensure consistent food quality, portioning, and presentation across all meal services. Manage food ordering, inventory control, and vendor relationships. Conduct regular audits and inspections to ensure compliance with food safety and sanitation standards. Implement and enforce FOODSAFE protocols and safety guidelines. Monitor and report on food costs, waste reduction, and budget adherence. Coordinate with maintenance personnel to address equipment issues promptly. Engage with clients and guests to gather feedback and improve service delivery. Support training programs and lead daily briefings and safety meetings. Other duties as assigned. Physical Demands: Stand and walk for extended periods. Might have to work both day and night shifts. Frequently lift and move up to 50 lbs, including food containers and kitchen equipment. Perform repetitive tasks such as chopping, stirring, lifting, and plating under time pressure. Navigate between hot cooking lines, coolers, freezers, and prep stations efficiently. Wear full PPE, including non-slip footwear, chef’s uniform, gloves, and hat/hairnet. Qualifications WHO ARE WE LOOKING FOR? Required Qualifications: Culinary Management degree or equivalent. Journeyman or Interprovincial Red Seal Certificate. Advanced Food Safety certification. Minimum 10 years of experience in the hospitality/food service industry with a minimum of 2 years of remote camo experience. Minimum 3 years of experience as a Chef in hotels or remote camp kitchens. Other Skills and Competencies: Extensive culinary expertise across all kitchen areas, including hot/cold, pastry, and butchery. Proven leadership and team management skills in high-volume food service environments. Strong understanding of dietary requirements and allergen-safe meal preparation. Experience in food safety training and regulatory compliance. Ability to manage multiple priorities and maintain service quality under pressure. Proficiency in Microsoft Office and inventory/reporting tools such as GFS Connect. Ability to lead safety meetings, training sessions, and daily briefings. Working Conditions: Employees are responsible for arranging their transportation to the designated point of dispatch (typically Edmonton, Alberta). Fly-in/fly-out position based in a remote Arctic camp, with potential for weather-related travel delays. Shared accommodations and meals are provided while on site. Extended periods away from home; rotational schedule required. Fast-paced food service environment requiring physical stamina and long hours. Must comply with all safety and sanitation standards established by the client and company. Additional Information WHAT’S IN IT FOR YOU? Enjoy excellent work-life balance with a 3 weeks on/ 3 weeks off rotation. Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader. Chefs work on a rotational schedule of 4 weeks on/ 2 weeks off rotation. Site locations are in remote settings, requiring air travel to site. You may be required to work nights, weekdays, weekends, and general holidays. Wages are paid on an hourly basis with a starting rate of $29.50 per hour. Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request. #IND2