Sous Chef - Coastal BC

Dexterra Group; Kelowna; On-site; CAD 60,000 - 75,000; Full time

Job summary

A leading food service provider is looking for a Sous Chef to oversee daily kitchen operations. Responsibilities include menu planning, staff training, and ensuring food safety compliance. Candidates should have a Red Seal Certificate and at least 10 years of experience in the hospitality industry. This role offers a 20/10 rotational schedule with great work-life balance and benefits.

Benefits

Excellent work-life balance

Extended health and dental benefits

Employee and family assistance programs

Opportunities for growth

Qualifications

• Minimum 10 years’ experience in hospitality/food service industry.
• At least 10 years’ experience as a chef in various settings.
• Strong knowledge of international and domestic cuisines.

Responsibilities

• Oversee daily kitchen operations and menu planning.
• Train and mentor kitchen staff effectively.
• Prepare high-quality menus considering dietary restrictions.

Skills

Leadership skills

Food safety knowledge

Menu planning

Inventory management

Communication skills

Education

Interprovincial Red Seal Certificate

SafeCheck advanced food safety or HACCP certification

Tools

Microsoft Excel

Microsoft Word

Microsoft Outlook

GFS

Job description

Job Description

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 11-12-hour workdays. Transportation is provided to the site from a designated pickup point as assigned.

The Sous Chef is responsible for overseeing the day-to-day operation of the kitchen, including ordering food ingredients, menu planning, assisting with food preparation and service, staff training, and ensuring compliance with Horizon North Food Safety protocols.

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

Your work will include:

• Prepare, present, design, and serve high-quality rotational menus.
• Supervise all kitchen staff’s productivity and compliance with Horizon North policies, including health, safety, and quality standards.
• Lead in training, developing, and mentoring employees.
• Ensure all foods are prepared using FOODSAFE and HACCP methods, in accordance with safety guidelines.
• Use resources effectively and efficiently.
• Serve clients and staff professionally and personable.
• Consider dietary restrictions, allergies, vegan, and vegetarian options in meal planning.
• Conduct inventory bi-weekly.
• Support all kitchen roles to ensure timely meal service and cleanliness standards.
• Perform other duties as assigned.

WHAT’S IN IT FOR YOU?

• Excellent work-life balance with a 20/10 rotational schedule.
• Extended health and dental benefits, plus employee and family assistance programs.
• Opportunity to grow with an expanding industry leader.

Follow Horizon North on social media platforms.

Qualifications

WHO ARE WE LOOKING FOR?

• Interprovincial Red Seal Certificate required.
• SafeCheck advanced food safety or HACCP certification.
• Minimum 10 years’ experience in the hospitality/food service industry.
• At least 10 years’ experience as a chef in hotels, resorts, restaurants, or remote lodges, with knowledge of international and domestic cuisines.
• Proficiency in Microsoft Excel, Word, Outlook, and GFS.
• Experience in menu costing, recipe implementation, and wage control.
• Strong practical and theoretical knowledge in all kitchen areas: hot, cold, pastry/bakery, butchery, and banquets.
• Effective leadership style, positive personality, and good listening skills.