HEAD CHEF H/FHEAD CHEF H/F

<p class="text-node"><em>Desired start date of the position: </em>end of October 2026 (flexible)</p><p class="text-node"><strong>📍 Workplace</strong>&nbsp;: Bella Desgagnés Ship (By Relais Nordik Inc.) • Passenger Transport/Tourism/Goods</p><p class="text-node"><strong>🔸 Arrival/Departure Point</strong>&nbsp;: Port of Rimouski • <u>Transport paid from your home to the port, with free parking</u><em> (no distance limit)</em></p><p class="text-node"><strong>🔸 Recruiting Company</strong>&nbsp;: Groupe Sacrée Soirée</p><p class="text-node"><strong>🔸 Work Schedule</strong>&nbsp;: in a 3 weeks on land/3 weeks at sea formula or 4/4</p><p class="text-node"><strong>🔸 Accommodation/Meals on board&nbsp;:</strong> in a private cabin, all meals are provided at no charge</p><p class="text-node"><strong>🔸 Probation Period</strong>&nbsp;: 140 days of navigation</p><p class="text-node"><strong>🔸 Remuneration</strong>&nbsp;: according to experience and internal salary scale in effect / Attractive daily rate / Holiday % is paid on each paycheck / The % that represents holidays is also paid on each paycheck.</p><p class="text-node">🔸 <strong>Additional benefits after probation:</strong> RRSP contribution, PAE, dental, medical &amp; travel insurance, telemedicine</p><p class="text-node">⭐️ <strong>Please note that this position is compatible with family life</strong> (as is the case for many members of the current crew), <strong>and the atmosphere on board is intended to be respectful and friendly.</strong></p><p class="text-node"></p><p class="text-node"><strong>The Head Chef</strong> operates under the responsibility of the Passenger Services Manager. His main role is the <strong>supervision of the entire food service</strong>&nbsp;: management of the ship's kitchen, dining room, and cafeteria. He also ensures <strong>the development and maintenance of food service standards</strong> for passengers and crew members.</p><p class="text-node"><strong>🔹 MAIN TASKS-RESPONSIBILITIES :</strong></p><ul class="list-node"><li><p class="text-node">Ensure the <strong>complete management of the kitchen</strong>;</p></li><li><p class="text-node">Prepare <strong>daily meals</strong> (breakfasts, lunches, dinners) for the crew and passengers, considering their needs and expectations;</p></li><li><p class="text-node">Ensure <strong>inventory management</strong> on board;</p></li><li><p class="text-node">Place <strong>weekly orders</strong> for food/beverages;</p></li><li><p class="text-node">Ensure compliance with hygiene/sanitation rules (<strong>MAPAQ</strong>);</p></li><li><p class="text-node"><strong>Train and supervise</strong> the entire team (kitchen and cafeteria);</p></li><li><p class="text-node">Conduct rigorous <strong>quality control</strong>;</p></li><li><p class="text-node"><strong>Develop and standardize</strong> varied, nutritious, and balanced menus adapted to the duration of the trip, available stocks, and specific diets -in collaboration with other position holders-;</p></li><li><p class="text-node">Analyze <strong>food needs and costs</strong> per plate;</p></li><li><p class="text-node"><strong>Plan the annual production</strong> of products;</p></li><li><p class="text-node">Perform all other related tasks.</p></li></ul><p class="text-node"></p><p class="text-node"><strong>🔹 Work Rhythm&nbsp;: </strong>Permanent position</p><ul class="list-node"><li><p class="text-node"><u>Approximately 22 weeks of navigation per year</u> : 3 weeks of navigation/3 weeks on land formula, or in 4/4 ;</p></li><li><p class="text-node"><u>Off navigation season</u>&nbsp;: developing needs for the next season&nbsp;: creating and developing menus/recipes, portion standardization, cost analysis per plate, product retrospectives by suppliers, participating in annual maintenance operations (kitchen, equipment).</p></li></ul><p class="text-node"></p><p class="text-node"></p>