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Sous Chef

    Sous Chef - Fort St. John, Canada - Dexterra Group

    Dexterra Group
    Dexterra Group Fort St. John, Canada

    Found in: Talent CA C2 - 2 days ago

    Dexterra Group background
    Full time
    Description

    Job Description

    WHAT'S THE JOB?
    Based in a world class Horizon North camp facility in Fort St John, BC, the regular shift for this position is 20 days on/10 days off, with 12-hour workdays.

    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?

  • Opportunity for growth
  • Extended health and dental benefits available
  • Travel time is paid.
  • Whereas other companies are downsizing, we are growing
  • Be #1 on day 1 by joining an industry leader.

    • Follow Horizon North on , , and .

    Qualifications

    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
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