Sous Chef-Remote Lodge Sudbury, ON

Aramark

2d•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 is responsible for assisting the Chef with the production and supervision of the kitchen. Cooking and preparing food using standard recipes and production guidelines while following food safety, food handling, and sanitation procedures. The individual in this role should safely handle knives and equipment including grills, fryers, ovens, broilers, etc. Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff and delegate responsibilities. The responsibilities of the position may vary by location based on client requirements and business needs.

Requirements

Stand for long periods of time with scheduled breaks
Short and long distance walking required
Use of step stools and stairs
Use force when push/pulling carts that weigh an average of 22.5kg
Operate kitchen machinery, not exceeding approximately 10.5kg
Frequently lift an average weight of approximately 12kg with a maximum of 16kg. On occasion where weight may be greater than 16 kg assistance from another person or a manual lifting aid is mandatory
Frequently reach below waist, waist to shoulder and above shoulder with frequent neck/back/torso twisting from left to right without restriction
Perform repetitive movements at the wrist including side to side/up or down and multiple grasps of an average 5kg with a maximum of 10kg. Simple, power and fine finger manipulation for duration of scheduled shift

Nice To Haves

Red Seal Certification

Responsibilities

Accountable for maintaining a Safety First culture at the site, including participation in safety meetings and adherence to Aramark and client emergency response procedures.
Work collaboratively with the Chef, Camp Manager, Site Supervisor, Food Service Director, and management team to support operational success.
Plan, prepare, and present high‑quality meals, pastries, and catered events according to menu specifications, crew size, and scope of work.
Produce and maintain work schedules, serving schedules, menu plans, and production packets (including recipes and production sheets) to ensure accurate and efficient food production.
Direct daily food service operations to ensure meals are prepared, served, and delivered on time, including occasional night and weekend catered events.
Supervise, schedule, train, mentor, coach, and evaluate culinary and food service staff; promote employee growth, efficiency, morale, teamwork, and professionalism.
Provide leadership in the absence of the Chef, including staff supervision, scheduling, daily communication, and conducting toolbox talks as required.
Ensure all guests and clients receive superior customer service and promote positive public relations at the site.
Maintain food safety, quality, and sanitation standards in compliance with HACCP, FIFO, health regulations, and Aramark policies and procedures.
Ensure proper food storage, rotation, temperature control, and disposal of expired products in a safe, organized, and hazard‑free environment.
Complete and maintain required daily and weekly documentation, including meal sheets, time sheets, grocery orders, inventory counts, food temperature logs, equipment logs, cleaning schedules, and corrective action plans.
Manage and monitor food costs, portion control, inventory accuracy, and effective utilization of staff and equipment.
Perform and document preventive maintenance, maintain equipment service logs, and recommend repair or replacement of equipment as needed.
Maintain a clean, sanitary, and safe department in accordance with all health, safety, and sanitation regulations.
Maintain consistent, professional communication with staff and management through meetings, email, phone, and other communication tools.
Demonstrate strong multitasking, adaptability, and leadership skills in a fast‑paced environment.
Fill in for absent employees and perform cashier duties as required to ensure continuity of service.
Perform additional duties as assigned to support operational, safety, or program requirements.