Job Title

WHATS 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 staffs 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 Support 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 WHATS 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. 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 i.e. 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 #J-18808-Ljbffr