Applicant Will: • Red Seal, Certified Chef de Cuisine designation or Culinary Arts Diploma is required • Minimum of 5 years’ experience in a Sous Chef role. • Assist with Menu planning, costing, development, and production of diversified menus in accordance with the company’s vision. • Ensure the sanitation and food safety standards are met in all stages of food storage and preparation. • Assist with developing daily meal plans and delegation of duties to, breakfast chef, relief chef, and dishwasher. • Actively cooking up to 10 hours a day in addition to other duties. • Maintain order and discipline in the kitchen during working hours. • Assist with Training of kitchen staff as required. • Knowledge of all aspects of cooking, baking and pastries, gluten free diets, seafood, and meats. • Knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and Conduct inventory on a weekly basis • Assist with provisions ordering up to a week and a half ahead of schedule, to accommodate available cargo space on incoming flights. • Efficiently produce and cook high quality, well balanced and healthy meals for our guests and staff. • Ensure that the kitchen equipment is in good condition and report any malfunction before it affects kitchen production. • Maintain positive interactions with guests and co-workers throughout the day, including at unscheduled periods. • Be well groomed, courteous, honest, and, reliable. • Comply with all Knight Inlet Lodge protocols and policies. • Previous experience in a remote lodge setting is an asset.