Sous Chef

Dexterra; Fort St. John; On-site; CAD 45,000 - 75,000; Full time

Job summary

Join a fast-growing company as a Sous Chef in a unique remote location! This role offers a chance to lead kitchen operations, design high-quality menus, and ensure compliance with food safety protocols. With a commitment to diversity and inclusion, the company provides excellent health benefits and a supportive work culture. Experience the beauty of the arctic scenery while working in a dynamic environment that values your contributions. If you have a passion for culinary excellence and leadership, this opportunity is perfect for you.

Benefits

Extended health and dental benefits

Employee and family assistance program

Work-life balance

Growth opportunities

Qualifications

• 5+ years in hospitality/food service; 2+ years as Sous Chef.
• Strong leadership and effective communication skills required.

Responsibilities

• Oversee kitchen operations and manage staff productivity.
• Prepare and present high-quality menus while ensuring food safety.

Skills

Leadership Skills

Food Safety Knowledge

Menu Costing

Communication Skills

Culinary Skills

Education

Journeyperson or Interprovincial Red Seal Certificate

SafeCheck or HACCP Certification

Tools

Microsoft Excel

Microsoft Word

GFS

Outlook

Job description

Company Description

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of.Work That Matters, People Who Care

WHAT’S THE JOB?
Based in a world class Horizon North camp facility, the regular shift for this position is 20 days on and 10 days off, with 12-hour workdays. Transportation is provided to site from a designated pickup point as assigned.

The Sous Chef, reporting to the Chef, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Horizon North Food Safety protocol.

This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment.

Your work will include:

• Providing kitchen management when Chef is on scheduled days off
• Preparing, presenting, designing, and serving high quality rotational menus
• Supervising all kitchen staff productivity and compliance with Horizon North policies and procedures including health, safety, and quality
• Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Horizon North safety guidelines
• Ensuring food and labour resources managed within budgeted guidelines
• Manage, record, and report inventory on a bi-weekly basis
• Record and report costs on daily spend report

WHAT’S IN IT FOR YOU?

• Experience one of the most remote locales in the world and enjoy the arctic scenery!
• Extended health and dental benefits plus employee and family assistance program.
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

Follow Horizon North on Facebook, LinkedIn, and Twitter.

WHO ARE WE LOOKING FOR?

• You’re a Journeyperson or have an interprovincial Red Seal Certificate
• You have SafeCheck advanced food safety certification or HACCP certification
• You have at least 5 years’ experience in the hospitality / food service industry
• You have at least 2 years’ experience as a Sous Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• You have extensive knowledge of menu costing, recipe cards implementation and wage control
• You have an effective leadership style, positive outgoing personality and effective listening skills
• Valid Class 5 Drivers License

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.

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