Garde Manger Cook Remote Camps Nunavut
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Job Location:
Monthly Salary:
Posted on:
4 hours ago
Vacancies:
1 Vacancy
Job Summary
Job Summary:
The Garde Manger Cook is responsible for preparing and presenting cold kitchen items such as salads sandwiches appetizers and deli platters in a high-volume remote camp environment. This role ensures freshness quality and appealing presentation of all cold items while maintaining food safety and sanitation standards. The Garde Manger Cook collaborates with the culinary team to support buffet salad bar and event catering.
This is a safety-sensitive role requiring pre-access drug and alcohol and FIT testing. 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.
Key Responsibilities:
- Prepare and present a variety of cold menu items such as composed salads fresh-cut fruits and vegetables cold appetizers sandwiches wraps deli platters dressings dips and garnishes in accordance with standardized recipes portion control and camp menu requirements.
- Assemble and maintain salad bars sandwich stations and cold buffets; ensure all items are attractively displayed stocked and replenished throughout service periods.
- Slice and portion meats cheeses fruits and vegetables while adhering to safe food handling and portioning standards.
- Adjust recipes and production volumes to meet fluctuating camp population counts and accommodate special dietary requests (e.g. vegetarian vegan allergy-sensitive).
- Ensure all cold foods are prepared stored and served at proper temperatures; maintain accurate temperature and HACCP logs for cold storage units production and service.
- Label date and rotate stock using FIFO (First-In First-Out) principles; minimize food waste through proper storage and portion control.
- Maintain cleanliness and sanitation of cold kitchen workstations utensils storage areas and equipment; comply with WHMIS HACCP and company safety regulations.
- Assist with catering events special themed menus hors doeuvres and boxed lunches as directed by the Sous Chef or Chef.
- Monitor and report inventory levels for cold kitchen supplies; assist with receiving verifying and organizing deliveries while ensuring proper storage practices.
- Collaborate with other kitchen staff during peak service periods; support other food production or dish-up tasks as required.
- Participate in safety meetings and toolbox talks; adhere to all workplace safety procedures and PPE requirements in a remote camp setting.
- Maintain a positive and professional attitude while working in a fast-paced team-oriented environment.
Working Conditions:
- Fly-in/fly-out remote camp position subject to weather and logistical delays.
- Shared accommodations and meals provided on site.
- Rotational schedule (3 weeks on / 3 weeks off) requiring extended periods away from home.
- Fast-paced high-volume kitchen environment.
- Exposure to extreme northern weather wildlife and remote living conditions.
- Must comply with all safety and sanitation standards established by the client and company.
Qualifications :
Required Qualifications:
- High school diploma or equivalent (Culinary or Hospitality post-secondary education preferred).
- Minimum 2 years of experience in Garde manger deli or cold kitchen preparation.
- Experience in sandwich/deli catering or camp kitchens in high-volume settings preferred.
- Demonstrated knowledge of HACCP cold-holding requirements and allergen management.
- Previous experience in remote camps hotels or large-scale catering preferred.
- Food Safe WHMIS and First Aid certifications (or willingness to obtain).
- Must pass pre-employment and pre-access drug and alcohol and FIT testing.
Physical Demands:
- Stand and walk for extended periods during 12-hour shifts.
- Lift carry push or pull up to 3550 lbs.
- Perform repetitive tasks including chopping stirring and lifting.
- Work in hot kitchen environments and cold storage areas.
- Bend squat kneel and reach regularly.
- Adapt to long hours and physically demanding schedules in a remote camp setting.
Other Skills and Competencies:
- Attention to detail in cold food presentation and portioning.
- Creativity in plating salads appetizers and platters.
- Strong knife skills and proficiency in cold food preparation.
- Ability to work independently and as part of a team.
- Commitment to food safety and sanitation.
- Teamwork communication and adaptability in remote camp conditions.
- Cultural awareness and ability to work respectfully with Indigenous and Inuit colleagues and communities.
Additional Information :
WHATS IN IT FOR YOU
- Enjoy excellent work-life balance with a 3 week on/3 week off rotation
- Ability to expand skills in a large camp atmosphere
- Whereas other companies are downsizing we are growing!
- Be #1 on day 1 by joining an industry leader
Work schedule and remuneration:
Garde Manger works on a rotational schedule of 3 weeks on/3 weeks off. Site location is in a remote camp setting with individual cabin/arctic tent accommodations. You may be required to work nights weekdays weekends and general holidays. Wages are paid on an hourly basis with a starting rate of $20.25/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
Remote Work :
No
Employment Type :
Contract
Key Skills
About Company
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 ... View more
