Second Cook - Remote
Moosonee, ONDexterra
5+ ansCandidates need at least five years of cooking experience, preferably in a hotel or institutional setting. FoodSafe Level I is required, SafeCheck or HACCP is an asset, and an 80% or higher mark on the WHMIS test is needed.
refrigerators, freezers
Second Cook - Remote
Timmins, ONDexterra
5+ ansCandidates need at least five years of cooking experience, preferably in a hotel or institutional setting. FoodSafe Level I is required, SafeCheck or HACCP is an asset, and an 80% or higher mark on the WHMIS test is needed.
refrigerators, freezers
Second Cook - Remote
Cochrane, ONDexterra
5+ ansCandidates need at least five years of cooking experience, preferably in a hotel or institutional setting. FoodSafe Level I is required, SafeCheck or HACCP is an asset, and an 80% or higher mark on the WHMIS test is needed.
refrigerators, freezers
First Cook/Relief Chef
Fort McMurray, ABDexterra
3+ ansCandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
First Cook/Relief Chef
Edmonton, ABDexterra
3+ ansCandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
First Cook/Relief Chef
Grande Prairie, ABDexterra
3+ ansCandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
First Cook/Relief Chef
Fort St. John, BCDexterra
3+ ansCandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
Cuisinier 1 / Cook 1 (Fly-in / Fly-out)
Amos, QCDexterra
2+ ans2+ gestionCandidates need a diploma in hotel management or catering, or an equivalent mix of training and experience, plus at least two years of team management. Vegetarian cooking, willingness to work in remote camps, and French-English bilingualism as an asset are also required.
Food storage, Cleaning, Warehouse operations, Cooking, Hotel operations, Sanitation
Pâtissier-ère / Pastry cook (Fly-in / Fly-out)
Amos, QCDexterra
5+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 5 ans d'expérience en pâtisserie et grand volume; Bilinguisme français-anglais, un atout
Health and safety, Hotel operations, Cooking, Sanitation, Bilingualism, Organizational skills
Cuisinier 3/ Cook 3 (Fly-in / Fly-out)
Amos, QCDexterra
1+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Au moins 1 an d'expérience en cuisine; Bilinguisme français-anglais considéré comme un atout
Cope with pressure, Manage time, Cleaning, Food storage, Cooking, Warehouse operations
Premier cuisinier - Campement minier / First Cook – Mining Camp (Fly-in/Fly-out)
Sherbrooke, QCDexterra
3+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 3 ans d'expérience en cuisine; Expérience en camp de travailleurs ou milieu isolé (atout)
Registre de températures, Inventaire
Premier cuisinier - Campement minier / First Cook – Mining Camp (Fly-in/Fly-out)
Montréal, QCDexterra
3+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 3 ans d'expérience en cuisine; Expérience en camp de travailleurs ou milieu isolé (atout)
Registre de températures, Inventaire
Premier cuisinier - Campement minier / First Cook – Mining Camp (Fly-in/Fly-out)
Québec, QCDexterra
3+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 3 ans d'expérience en cuisine; Expérience en camp de travailleurs ou milieu isolé (atout)
Registre de températures, Inventaire
Premier cuisinier - Campement minier / First Cook – Mining Camp (Fly-in/Fly-out)
Val-d'Or, QCDexterra
3+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 3 ans d'expérience en cuisine; Expérience en camp de travailleurs ou milieu isolé (atout)
Registre de températures, Inventaire
Chef Manager
Fort McMurray, ABDexterra
10+ ansCandidates need a Red Seal or journeyperson chef certificate, food safety certification, and at least 10 years of chef and food service experience. They also need strong menu costing, leadership and kitchen skills across all sections, including banquets for large groups.
Microsoft Excel, Microsoft Word, Microsoft Outlook, GFS
Chef Manager
Edmonton, ABDexterra
10+ ansCandidates need a Red Seal or journeyperson certificate, food safety certification such as SafeCheck or HACCP, and at least 10 years in food service with 5 years as a chef. They also need menu costing skills, computer skills, and experience across all kitchen sections.
Microsoft Excel, Microsoft Word, Microsoft Outlook, GFS
2e cuisinier / Second cook - Campement minier Nunavut (fly-in/fly-out)
Montréal, QCDexterra
3+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 3 ans d'expérience en cuisine; Expérience en camp de travailleurs ou milieu isolé, un atout
English, Cooking, Warehouse operations, Food engineering, Manage time, Leadership
2e cuisinier / Second cook - Campement minier Nunavut (fly-in/fly-out)
Québec, QCDexterra
3+ ansDiplôme en hôtellerie, restauration ou formation équivalente; Minimum de 3 ans d'expérience en cuisine; Expérience en camp de travailleurs ou milieu isolé, un atout
English, Cooking, Warehouse operations, Food engineering, Manage time, Leadership
First Cook
Fort St. John, BCDexterra
3+ ansCandidates need at least 3 years in food service, 1 year as a sous chef, and strong skills across hot, cold, pastry, butchery and banquet kitchens. FoodSafe Level I and WHMIS are required, and computer skills with ordering systems are needed.
Commercial ovens, Stoves, Steamers, Grills, Broilers, Sysco
Baker/Breakfast Cook
Fort St. John, BCDexterra
3+ ansCandidates need a Red Seal or culinary education leading to Red Seal, FoodSafe Level I, and at least 3 years of cooking and baking experience, including baking for large groups. They must stand for long periods, lift up to 35 pounds, and pass the WHMIS test with 80% or higher.
Cooking, Ensure food quality, Food preparation, Sanitation, Food safety, Cleaning
Breakfast Cook - Waasigan Transmission Line Ontario
Thunder Bay, ONDexterra
Candidates need prior high-volume hot breakfast service experience, a current Food Safe certificate and the ability to pass a criminal background check. They must also hold valid government photo ID and handle physical demands such as lifting up to 50 lbs and standing for long periods.
Cooking, Time management, Food preparation, Sanitation, Food safety, Cleaning
Breakfast Cook - Remote
Moosonee, ONDexterra
3+ ansDexterra needs a cook with at least 3 years of cooking and baking experience in a similar or hotel or institutional setting, plus FoodSafe Level I and a passing WHMIS score. The role requires standing for long periods and lifting up to 50 pounds.
kitchen equipment