Première cuisinière ou premier cuisinier

About the role

The Société de développement de la Baie-James is seeking a lead cook to manage food service at the remote km 381 road relay on Route Billy‑Diamond. This full‑time position offers a rotating schedule of 21 days on‑site followed by 21 days off, allowing you to work in a unique northern environment while enjoying substantial autonomy.

Key responsibilities

• Prepare and cook meals according to established menus and procedures.
• Coordinate and assign daily tasks to kitchen team members.
• Maintain high service quality and adhere to food‑service standards.
• Ensure cleanliness of work areas, equipment, utensils, cold rooms and refrigerators.
• Take inventory, manage stock, and assist with receiving and unpacking supplies.
• Update control logs for temperature, expiration dates and product rotation.
• Monitor and report on the proper functioning of kitchen equipment.

Required profile

• DEP (Diploma of Professional Studies) in cooking or equivalent training.
• 2‑5 years of cafeteria‑style kitchen experience.
• Experience working in remote regions is an asset.
• English language proficiency is an asset.
• Any combination of education and experience deemed equivalent will be considered.

Required skills

• Food preparation and cooking techniques.
• Kitchen equipment operation and maintenance.
• Inventory management and stock control.
• Temperature monitoring and food safety record‑keeping.

What we offer

• Hourly wage of $25.64 CAD at entry.
• Non‑taxable transport allowance of $220.15 every two weeks.
• Paid travel time at $20.38 per hour (up to 8 hours).
• Collective health insurance after 63 days of work.
• Pension plan after 4,500 hours.
• Employer‑provided lodging and meals.