Lead Sous Chef – Camp Dining & Menu Innovator

Kibbi Technologies Inc.; Fort St. John; On-site; CAD 65,000 - 90,000; Full time

Benefits offered by this job

Extended health and dental

Employee assistance program

Work-life balance

Job summary

Dexterra Group is seeking a Sous Chef to oversee day-to-day kitchen operations at a Horizon North camp facility. The role includes designing menus, supervising staff, and ensuring safety protocols are followed.

The candidate must have interprovincial Red Seal and HACCP certifications, plus 10+ years in hospitality/food service and extensive culinary leadership. Flexibility for 20/10 rotation and remote lodge settings is essential.

Qualifications

• Interprovincial Red Seal certification is mandatory.
• SafeCheck advanced food safety or HACCP certification required.
• At least 10 years in hospitality/food service industry.
• At least 10 years as a Chef in hotels, resorts, remote lodges with diverse cuisines.
• Proficient with menu costing, recipe cards, and wage control.
• Strong leadership and staff mentoring skills.

Responsibilities

• Prepare, present, design, and serve high quality rotational menus.
• Supervise kitchen staff productivity and compliance with Horizon North policies.
• Lead training and mentoring of employees.
• Ensure foods prepared using FOODSAFE and HACCP methods.
• Manage labor and chemical resources efficiently.
• Serve clients and staff in a professional manner.
• Accommodate dietary restrictions including allergies and vegan options.
• Conduct bi-weekly inventory.
• Support all kitchen roles to ensure on-time meal service and cleanliness.

Skills

Leadership

Menu costing

Staff training

Food safety

Dietary knowledge

Computer skills

Communication

Education

Red Seal Certificate

SafeCheck/HACCP Certification

HACCP Certification

Tools

Microsoft Excel

Microsoft Word

GFS

Outlook

Job description

Dexterra Group is seeking a Sous Chef to oversee day-to-day kitchen operations at a Horizon North camp facility. The role includes designing menus, supervising staff, and ensuring safety protocols are followed.

The candidate must have interprovincial Red Seal and HACCP certifications, plus 10+ years in hospitality/food service and extensive culinary leadership. Flexibility for 20/10 rotation and remote lodge settings is essential.