Remote Camp Sous Chef — Lead Kitchen & Menus

Kibbi Technologies Inc.; Edmonton; On-site; CAD 65,000 - 85,000; Full time

Benefits offered by this job

Extended health and dental benefits

Employee and family assistance program

Job summary

Dexterra Group is seeking a Sous Chef for a world-class Horizon North camp facility. The role faces a 20 on/10 off schedule with 12-hour shifts, and includes site transport from a designated pickup point.

You will oversee daily kitchen operations, plan menus, train staff, and ensure adherence to FOODSAFE protocols and Horizon North safety guidelines. You will manage inventory, costs, and labour within budget, and supervise staff to maintain high food quality across rotations.

Qualifications

• 5+ years in hospitality/food service
• 2+ years as Sous Chef in hotels, resorts, restaurants or remote lodge
• Knowledge of computer programs: Excel, Word, GFS, Outlook
• Extensive knowledge of menu costing, recipe cards implementation and wage control
• Effective leadership style and communication skills
• Valid Class 5 Drivers Licence

Responsibilities

• Provide kitchen management when Chef is on days off
• Prepare, present, design, and serve high quality rotational menus
• Supervise kitchen staff productivity and policy compliance
• Ensure food is prepared using FOODSAFE protocol and safety guidelines
• Manage food and labour resources within budgeted guidelines
• Record and report inventory bi-weekly
• Record and report costs on daily spend report

Skills

Excel

Word

GFS

Outlook

Menu costing

Recipe cards

Wage control

Leadership

Education

Journeyperson or interprovincial Red Seal

SafeCheck advanced food safety certification or HACCP certification

Job description

Dexterra Group is seeking a Sous Chef for a world-class Horizon North camp facility. The role faces a 20 on/10 off schedule with 12-hour shifts, and includes site transport from a designated pickup point.

You will oversee daily kitchen operations, plan menus, train staff, and ensure adherence to FOODSAFE protocols and Horizon North safety guidelines. You will manage inventory, costs, and labour within budget, and supervise staff to maintain high food quality across rotations.