Sous ChefThe 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 ResponsibilitiesSupporting 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 maintain compliance with health and safety regulations.Physical DemandsLift, carry, push, or pull up to 50 lbs.Climb ladders and stairs.Stand, walk, squat, kneel or sit for extended times.Perform repetitive hand work requiring full use of both hands.Work with arms above shoulder height.QualificationsMinimum 3 years of experience in the food service industry.Valid Food Safety certification.Strong leadership abilities, exceptional knife skills,



and robust skill set in cooking from scratch in large volumes.Ability to work independently with minimal supervision and as a team player.Computer literacy, including proficiency in MS Outlook, Word, Excel, PowerPoint and Adobe software.Capacity to stand for long periods and lift, carry, and move heavy items such as pots, pans, and ingredient cases.Experience and knowledge of inventory management and weekly food ordering.Passion for the outdoors with ability to commit to the full duration while remaining at the lodge.Ability to successfully complete a Police Vulnerable Sector Check (PVSC) level 3.Additional InformationEnjoy excellent work-life balance with a 3 week on/3 week off rotation.Prospect to expand skills in a large camp atmosphere.Work with an industry leader during a growing period.Work Schedule and RemunerationWages are paid on an hourly basis at an hourly rate of $38.00. Group advantages are included upon hire. Occasional travel may be required to different camp sites within the region.Equal Opportunity EmployerDexterra Group is an equal opportunity employer committed to diversity and inclusion. We consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request.#J-18808-Ljbffr

📌 Sous Chef (Summer Contract) - $38 An Hour (Winnipeg)
🏢 Dexterra Group
📍 Winnipeg