Sous Chef

TL;DR

Sous Chef: Overseeing daily kitchen operations at a remote lodge facility with an accent on menu planning, food safety compliance, and staff leadership. Focus on managing high-volume meal service, inventory control, and ensuring adherence to HACCP and FOODSAFE standards in a safety-sensitive environment.

Location: Onsite at a remote lodge facility in British Columbia, Canada. The role requires a rotational schedule of 20 days on and 10 days off.

Salary: Up to CAD 29.50 per hour.

Company

hirify.global is a publicly listed, fast-growing North American company dedicated to managing built environments and providing diverse facility services.

What you will do

• Design and prepare high-quality rotational menus while managing dietary restrictions and allergies.
• Supervise kitchen staff productivity and ensure strict compliance with health, safety, and quality policies.
• Lead the training, development, and mentoring of kitchen team members.
• Maintain inventory levels and manage resource efficiency, including labour and chemical usage.
• Support all kitchen roles, including dishwashing and prep, to ensure timely and accurate meal service.
• Ensure all food preparation follows FOODSAFE and HACCP methods.

Requirements

• Must hold an interprovincial Red Seal Certificate.
• Must possess SafeCheck advanced food safety or HACCP certification.
• Minimum 10 years of experience in the hospitality or food service industry.
• Minimum 10 years of experience as a Chef in hotels, resorts, restaurants, or remote lodges.
• Extensive knowledge of menu costing, recipe implementation, and wage control.
• Must be able to pass drug and alcohol testing and a fitness assessment as a condition of employment.

Culture & Benefits

• Rotational schedule of 20 days on and 10 days off providing work-life balance.
• Extended health and dental benefits package.
• Employee and family assistance program.
• Opportunity to work with a growing industry leader.