Kitchen Sous Chef - Sous-chef de cuisine (Fly-in / Fly-out)
Core
Direct overall food preparation, production, ordering, scheduling, and payroll operations while assisting with menu planning, recipe development, and new product testing for high-volume environments.
Role type
Senior Sous Chef (High-volume production)
Builds
Rotating menus and large-scale food service
Domain
Hospitality / Catering / Natural Resources & Construction support
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Food production)
Required skills
High-volume food production management, Vegetarian cuisine expertise, Kitchen team leadership (10+ years), Cost and budget management, Food safety compliance (MAPAQ), Dietary restriction management, Inventory management, Multi-station kitchen knowledge (Pastry, Breakfast, Hot/Cold Buffet, Large-Scale Service)
Preferred skills
Remote environment experience, Natural resources/construction sector experience, MAPAQ Food Safety Manager certification
Technologies
Microsoft Office Suite (Word, Excel, PowerPoint, Outlook), Scheduling software
Responsibilities
Plan rotating menu production, Supervise productivity and compliance with health/safety/quality standards, Train and onboard new hires, Manage food requirements and purchasing, Manage human resources and conflicts, Conduct monthly inventory, Ensure food safety standards are met
Seniority
Senior, hands-on IC with management responsibilities