Sous Chef - Remote Lodge

3w3 weeks ago

Aramark

Timmins, CA · Full-time · C$70,000 – C$90,000

About this role

Flying Post Camp and Logistics in partnership with ARAMARK Remote Workplace Services are hiring Sous Chefs for a remote lodge near Timmins/Sudbury, ON. The Sous Chef assists the Chef with kitchen production and supervision. Responsibilities include cooking and preparing food using standard recipes while following food safety, handling, and sanitation procedures.

Safely handle knives and equipment including grills, fryers, ovens, and broilers. Ensure proper and timely preparation of food service and supervise kitchen staff while delegating responsibilities. The role supports operational success through planning, preparing, and presenting high-quality meals according to menu specifications.

Work collaboratively with the Chef, Camp Manager, Site Supervisor, Food Service Director, and management team. Supervise, schedule, train, mentor, coach, and evaluate culinary staff to promote growth, efficiency, morale, and teamwork. Provide leadership in the Chef's absence, including staff supervision and daily communication.

Maintain food safety, quality, and sanitation standards in compliance with HACCP, FIFO, health regulations, and Aramark policies. Manage food costs, portion control, inventory, and equipment maintenance. Demonstrate multitasking, adaptability, and leadership in a fast-paced remote environment.

Requirements

Red Seal Certification
Ability to safely handle knives and equipment including grills, fryers, ovens, and broilers
Knowledge of food safety, food handling, and sanitation procedures
Experience supervising kitchen staff and delegating responsibilities
Familiarity with HACCP, FIFO, and health regulations
Skills in maintaining temperature control, food storage, and rotation
Proficiency in producing work schedules, menu plans, and production sheets
Strong multitasking, adaptability, and leadership in fast-paced environments

Responsibilities

Assist the Chef with production and supervision of the kitchen
Plan, prepare, and present high-quality meals, pastries, and catered events according to menu specifications
Produce and maintain work schedules, serving schedules, menu plans, and production packets
Direct daily food service operations to ensure meals are prepared, served, and delivered on time
Supervise, schedule, train, mentor, coach, and evaluate culinary and food service staff
Maintain food safety, quality, and sanitation standards in compliance with HACCP, FIFO, and regulations
Manage food costs, portion control, inventory accuracy, and equipment utilization
Maintain a clean, sanitary, and safe department in accordance with health and safety regulations