Camp Sous Chef: Lead Kitchen, HACCP & Rotations (20/10)

A leading service company in Fort St. John is seeking an experienced Sous Chef to oversee kitchen operations in a Horizon North camp facility. Candidates should have an interprovincial Red Seal Certificate and a minimum of 10 years experience in the hospitality/food service industry. Responsibilities include menu planning, training kitchen staff, and ensuring compliance with safety protocols. This role offers excellent work-life balance on a rotation of 20 days on and 10 days off, along with competitive benefits.
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