Sous Chef (Fly in/Fly Out) Nunavut

Description

• Providing kitchen management when Chef is on scheduled days off
• Record and report costs on daily spend report
• Ensuring food and labour resources managed within budgeted guidelines
• Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Horizon North safety guidelines
• 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
• Manage, record, and report inventory on a bi-weekly basis

Requirements

• You have extensive knowledge of menu costing, recipe cards implementation and wage control
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• 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 SafeCheck advanced food safety certification or HACCP certification
• You’re a Journeyperson or have an interprovincial Red Seal Certificate
• Experience one of the most remote locales in the world and enjoy the arctic scenery!
• You have an effective leadership style, positive outgoing personality and effective listening skills

Benefits

• Extended health and dental benefits that are fully covered.
• Travel time is paid.

Training + Development

Interview process

Visa Sponsorship

Security clearance