Sous Chef at Horizon North Camp (Fort St. John)

Join Dexterra Group as a Sous Chef at the Horizon North camp facility, where you’ll oversee kitchen operations and menu planning. This role combines leadership with culinary expertise on a rotational schedule of 20 days on and 10 days off.

As Sous Chef, you will be pivotal in managing kitchen staff, ensuring food safety, and creating high‑quality menus. This role requires a robust background in hospitality and at least ten years of culinary experience, with responsibilities that include food preparation, staff training, and inventory management.

Key Responsibilities

• Prepare and serve high‑quality rotational menus
• Supervise kitchen staff for productivity and compliance
• Train and mentor employees in the kitchen
• Ensure safety protocols like FOODSAFE and HACCP are followed
• Conduct inventory bi‑weekly and manage kitchen cleanliness

Requirements

• Interprovincial Red Seal Certificate required