Sous Chef-Remote Lodge Sudbury, ON

Aramark•Sudbury, Timmins,, ON

17h•Remote

About The Position

Flying Post Camp and Logistics in partnership with ARAMARK Remote Workplace Services are hiring for Sous Chefs for a remote lodge near Timmins/Sudbury, ON. The Sous Chef supports the Executive Chef in all culinary operations and assumes responsibility for the kitchen in the Chef's absence. This role is responsible for delivering safe, high-quality food while ensuring compliance with company policies, client expectations, HACCP standards, and Standard Operating Procedures. The successful candidate will lead kitchen staff, support food production, maintain operational standards, and contribute to a positive safety culture while working in a remote lodge environment.

Requirements

Previous experience as a Sous Chef, Lead Cook, or culinary supervisor in a high-volume food service environment.
Experience in remote camps, hospitality, catering, or institutional food service is preferred.
Strong leadership, communication, and team development skills.
Solid knowledge of HACCP, food safety, sanitation, and inventory management practices.
Ability to work independently, prioritize tasks, and adapt in a fast-paced environment.
Experience operating commercial kitchen equipment, including ovens, grills, fryers, and broilers.

Nice To Haves

Red Seal Cook certification is considered an asset.

Responsibilities

Support the Chef in overseeing daily kitchen operations, food production, and meal service while maintaining a strong Safety First culture.
Plan, prepare, and present high-quality meals and baked goods in accordance with menu specifications, crew requirements, and food safety standards.
Supervise, schedule, train, and mentor culinary staff in the Chef's absence, fostering a positive and productive work environment.
Maintain compliance with HACCP, FIFO, sanitation, allergen management, and all food safety procedures, including food temperature and equipment logging.
Monitor inventory, ordering, food costs, portion control, and waste reduction initiatives while ensuring efficient use of staff and resources.
Complete administrative duties, including meal sheets, timesheets, inventory records, grocery orders, cleaning schedules, menu plans, and operational reports.
Communicate effectively with site leadership and team members, including conducting daily toolbox talks and participating in safety meetings and emergency response procedures.
Deliver exceptional customer service by ensuring high standards of food quality, presentation, and guest satisfaction.