Sous Chef - Kobes Creek Lodge

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

Job summary

A leading food service company in Fort St. John is looking for a Sous Chef to manage kitchen operations in a rotational schedule. The ideal candidate will have over 10 years of culinary experience, strong leadership skills, and relevant certifications. Responsibilities include menu planning, staff training, and ensuring food safety standards. Benefits include health coverage and a balanced work-life schedule.

Benefits

Extended health and dental benefits

Employee and family assistance program

Work-life balance on rotational schedule

Qualifications

• 10+ years’ experience in the hospitality / food service industry.
• Experience as a Chef in hotels, resorts, or remote lodges.
• Strong knowledge of various cuisines and kitchen operations.

Responsibilities

• Oversee kitchen operations and staff supervision.
• Prepare high-quality rotational menus and ensure food safety.
• Conduct bi-weekly inventory and manage resource usage.

Skills

Leadership

Food Safety

Menu Planning

Team Management

Culinary Skills

Education

Red Seal Certificate

SafeCheck certification 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 acrossthe entire continentNorth 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

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 site from a designated pickup point as assigned.

The Sous Chef is responsible for overseeing the day-to-day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as 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:

• Prepare, present, design, and serve high quality rotational menus
• Supervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality
• Lead in the training, developing, and mentoring of employees
• Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines
• Ensure all labour and chemical resources are used effectively and efficiently
• Serve clients and staff in a personable and professional manner
• Use knowledge and understanding of dietary restrictions, allergies, vegan, and vegetarian in meal planning and preparation
• Conduct inventory on a bi-weekly basis
• Supporting with all roles in the kitchen from dishwashing, to prep cook and meal execution to ensure on time meal service and accuracy of kitchen cleanliness to company standard.
• Other duties as assigned

WHAT’S IN IT FOR YOU?

• Excellent home and work life balance on rotational schedule of 20 days on and 10 days off.
• 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 NorthonFacebook,LinkedIn, andTwitter.

Qualifications

WHO ARE WE LOOKING FOR?

• Must be able to provide an interprovincial Red Seal Certificate
• You have SafeCheck advanced food safety certification or HACCP certification
• You have at least 10 years’ experience in the hospitality / food service industry
• You have at least 10 years’ experience as a 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 excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
• You have an effective leadership style, positive outgoing personality and effective listening skills

Additional Information

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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