Job Description

Nestled in the heart of Haida Gwaii, Haida House offers more than just a remote lodge—it provides an immersive experience that connects guests with the stunning landscapes, rich cultural heritage, and exceptional hospitality of the Haida Nation. As stewards of this land, we are dedicated to sustainability, authenticity, and delivering an unparalleled guest experience rooted in the traditions of Haida Gwaii. We are looking for a passionate and skilled Sous Chef to join our culinary team at Haida House for the 2025 season, with the possibility of transitioning to a full-time, year-round position for the right candidate. In collaboration with the Chef, you will play a crucial role in crafting a menu that showcases the finest seasonal and locally sourced ingredients from Haida Gwaii, including wild seafood, foraged botanicals, ethically sourced meats, and fresh produce. This presents an incredible opportunity for a talented and motivated culinary professional who thrives in a remote setting, embraces a team-oriented environment, and is eager to contribute to an elevated dining experience inspired by the land and waters of Haida Gwaii.

Responsibilities & Qualifications

• DUTIES AND RESPONSIBILITIES
• Lead the kitchen in the absence of the Head Chef.
• Conduct staff training and shift briefings.
• Provide mentorship and feedback.
• Plan and execute meals for various events.
• Collaborate with service teams for quality and efficiency.
• Maintain recipe cards, prep guides, and inventory management.
• Assist in menu design using fresh, local ingredients.
• Oversee scheduling and kitchen administration.
• Ensure compliance with health and safety regulations.
• Represent the hotel at off-site events and maintain cleanliness.
•
• KNOWLEDGE, SKILLS, AND ABILITIES
• Positive, collaborative attitude in a fast-paced environment.
• Strong leadership and communication skills.
• Ability to manage multiple functions with attention to detail.
• Problem-solving and decision-making skills under pressure.
• Organized with analytical skills for operations and cost management.
• Proficiency in Microsoft Office for tracking and scheduling.
• Knowledge of food safety and sanitation best practices.
• Creativity in menu development and adaptability in shifts
• TRAINING, EDUCATION AND EXPERIENCE
• Minimum 5 years of experience in a lodge or restaurant environment.
• A diploma or degree in Culinary Arts or a related discipline is an asset
• Food Safe Level 1 certification is required;
• Red Seal certification is considered a strong asset.
• At least 2 years in a culinary leadership role, such as Sous Chef or equivalent.
• Previous experience supervising and training kitchen staff.
• Equivalent combinations of training, skills, and experience will be considered.
• Experience in accommodating diverse dietary needs and creating customized menus.
• Experience in menu planning, food costing, and inventory management.

Salary/Wage

$28-$30

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