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.
Role type
Kitchen Sous Chef
Builds
Rotating menus and daily food production for industrial clients
Domain
Industrial catering / Infrastructure services
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work
Required skills
Menu planning, recipe development, staff training and onboarding, inventory management, cost and budget management, conflict resolution, food safety compliance, dietary restriction management
Preferred skills
Continuous improvement methodologies, supply chain coordination
Technologies
MAPAQ standards, Dexterra procedures
Responsibilities
Plan rotating menu production, supervise productivity and compliance with health/safety/quality standards, manage food requirements and purchasing, conduct monthly inventory, manage human resources and conflicts, ensure food safety and hygiene standards, apply dietary restrictions in menu development
Seniority
Mid-level, hands-on IC