Kitchen Sous Chef - Fly-in / Fly-out

Direct the overall operation of food preparation, production, ordering, scheduling, payroll and assisting with training and on-boarding of new hires. The Sous chef will also assist with menu planning, recipe development, new product testing, and recipe management as required.

The tasks and responsibilities of the Sous-Chef include, but are not necessarily limited to, the following:

• Plan the production of rotating menus;
• Supervise productivity and ensure compliance with Horizon North standards and procedures, including health, safety, and quality;
• Provide training and support to employees with a focus on continuous improvement;
• Plan and manage food requirements in line with purchasing and supply processes;
• Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client satisfaction;
• Manage human resources and potential conflicts;
• Ensure food is prepared in accordance with MAPAQ and Horizon North hygiene and food safety standards;
• Ensure cleaning products are used safely and efficiently;
• Maintain professional relationships with employees and clients;
• Understand and apply dietary restrictions, such as allergies and vegetarian needs, in menu development and preparation;
• Conduct monthly inventory.