Camp Sous Chef: Lead Kitchen, HACCP & Rotations (20/10)

Dexterra; Fort St. John; On-site; CAD 60,000 - 80,000; Full time

Benefits offered by this job

Excellent work-life balance

Extended health and dental benefits

Employee and family assistance program

Job summary

A leading service company in Fort St. John is seeking an experienced Sous Chef to oversee kitchen operations in a Horizon North camp facility. Candidates should have an interprovincial Red Seal Certificate and a minimum of 10 years experience in the hospitality/food service industry. Responsibilities include menu planning, training kitchen staff, and ensuring compliance with safety protocols. This role offers excellent work-life balance on a rotation of 20 days on and 10 days off, along with competitive benefits.

Qualifications

• Interprovincial Red Seal Certificate is a must.
• SafeCheck advanced food safety certification or HACCP certification required.
• Minimum 10 years experience in hospitality/food service industry.
• At least 10 years as a Chef in various settings.
• Knowledge of computer programs necessary.
• Extensive knowledge of menu costing and recipe management.
• Effective leadership style and good listening skills.

Responsibilities

• Oversee daily kitchen operations including menu planning.
• Train and mentor kitchen staff on safety standards.
• Ensure quality of food using FOODSAFE and HACCP methods.
• Conduct inventory bi-weekly and maintain kitchen cleanliness.

Skills

Interprovincial Red Seal Certificate

SafeCheck advanced food safety certification or HACCP certification

10 years experience in hospitality/food service industry

10 years experience as a Chef

Knowledge of Microsoft Excel, Word, GFS, Outlook

Menu costing and recipe cards implementation

Leadership style with positive personality

Job description

A leading service company in Fort St. John is seeking an experienced Sous Chef to oversee kitchen operations in a Horizon North camp facility. Candidates should have an interprovincial Red Seal Certificate and a minimum of 10 years experience in the hospitality/food service industry. Responsibilities include menu planning, training kitchen staff, and ensuring compliance with safety protocols. This role offers excellent work-life balance on a rotation of 20 days on and 10 days off, along with competitive benefits.