Dexterra Group is hiring a Journeyman Chef - Remote Camp Nunavut

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. 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.