Sous Chef

The Sous Chef is responsible for preparing necessary daily production and assembling meals in a family-style format for service. The individual will support the Chef Manager with daily food production, service, ordering, inventory management, and staff training.

This short-term contract (June–August) requires the candidate to remain at the lodge for the full duration. All travel, accommodations, meals, snacks, and beverages are provided.

Key Responsibilities

• Supporting the Chef Manager with daily food production, service, ordering, inventory management, and staff training.
• Preparation of soups, sandwiches, pastas, eggs (both poached and fried), proteins, baking, filleting, and cooking of fish.
• Adherence to all food safety standards, ensuring proper handling, storage, and sanitation of ingredients and equipment.
• Monitoring and recording temperatures for food items and logging required information to ...