remote chef Jobs

Sous Chef
Compass Group Canada Ltd —Vancouver, BC
- Cooking
- Leadership
Quick apply
Junior Sous Chef
Sonora Resort —Sonora Island, BC
- $21.20 an hour
- Overtime
- English
- First Aid Certification
- In-person
Quick apply
Second Chef
Crescent Spur Helicopter Holidays —Crescent Spur, BC
- Seasonal
- Cooking
- Team management
- In-person
Quick apply
camp cook
Kennedy Catering Corporation —Baysville, ON
- $900 a week
- Weekends as needed
- CPR Certification
- English
- First Aid Certification
Sous Chef
The Explorer Hotel —Yellowknife, NT
- Full-time
- Cooking
- Hotel
- Leadership
Quick apply
Sous Chef
Nunastar Properties Inc. —Yellowknife, NT
- Full-time
- Cooking
- Hotel
- Leadership
Quick apply
Chef de Tournant
Sonora Resort —Sonora Island, BC
- $20.50 an hour
- Overtime
- Cooking
- English
- First Aid Certification
Quick apply
4h
Prep Cook, Columbia Icefield
Pursuit Collection —Jasper, AB
- $19 an hour
- Full-time
- Cooking
- Hotel
- In-person
Chef d'équipe, artiste éclairagiste / Lead Lighting Artist - Remote
peoplecanfly —Montréal, QC
- Full-time
- Remote
- Schematics
- English
- Leadership
- Dental care
- Paid sick leave
First Cook - Remote Camp
Primco Dene Catering LP —Edmonton, AB
- From $290 a day
- Full-time
- Inventory management
- Customer service
- Cooking
Quick apply
6d
Chef d'équipe, artiste éclairagiste / Lead Lighting Artist - Remote
People Can Fly —Montréal, QC
- Full-time
- Remote
- Schematics
- English
- Leadership
- Dental care
- Paid sick leave
Quick apply
Chef Helper and Lodge Support
Adventure Destinations Inc (ADI) —Saskatchewan
- Temporary
- First Aid Certification
- In-person
- Kitchen experience
Quick apply
13h

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Sous/Jr. Sous Chef
Nita Lake Lodge —Whistler, BC
Order and inventory food on an ongoing basis to ensure adequate resources are in-house, par levels are maintained, and food costs are managed properly.
$52,000–$56,000 a year
Quick apply
Jr. Sous Chef
CIMA Enoteca - Hamilton —Burlington, ON
Work alongside experienced chefs in a supportive and collaborative environment. Gain leadership experience and opportunities for advancement within a growing…
$21–$23 an hour
Quick apply
11d

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Sous Chef

Compass Group Canada Ltd -
Vancouver, BC

Quick apply

Job details

Permanent

Qualifications

Red Seal
FoodSafe
Cooking
Food safety
Leadership

Full job description

The Sous Chef – Fulfillment & Staging is responsible for the accurate execution, assembly, and staging of all culinary products prepared for onboard guest and crew meal services. This role focuses on production follow-through, portioning, packaging, labeling, and loading readiness, ensuring every item meets contractual specifications, food safety standards, and operational timelines.

This position is critical to the successful delivery of scheduled, irregular, and emergency meal services across multiple routes, service classes, and operating seasons.

Key Responsibilities

Fulfillment & Production Execution

Oversee daily fulfillment of all onboard catering items, including guest meals, crew meals, snacks, dietary items, buffer stock, and emergency supplies.
Ensure all menu items are prepared in alignment with approved recipes, plating/portion guides, and production documentation.
Maintain readiness to support changing volumes based on forecast updates (7-day, 48-hour, and 12-hour order revisions).
Ensure production flow supports both fully prepared and semi-prepared menu components, depending on service class.

Staging, Packaging & Load Readiness

Lead the accurate staging of all food items by train route, departure date, railcar type, and service class.
Ensure proper packaging, holding, and temperature control for all items prior to loading.
Verify labeling is detailed, accurate, and compliant, including product name, dietary designation, ingredients, and service destination.
Ensure separation and correct allocation of:
- Guest food by class (GoldLeaf vs SilverLeaf)
- Crew meals by crew car
- Snack items for all rail cars
- Emergency, backup, and buffer supplies
Work closely with operations teams to ensure staged product aligns exactly with client-provided load sheets.

Forecasting Support & Order Accuracy

Translate confirmed and reviewed catering orders into precise production and staging plans.
Adjust production volumes quickly and accurately in response to last-minute changes.
Minimize overproduction, shortages, and rework through disciplined fulfillment controls.
Support integration of client-supplied products into staging plans when applicable.

Irregular & Emergency Operations

Support the execution and staging of irregular and emergency meal services, including ad-hoc menus and off-train solutions.
Ensure emergency meal kits and supplies are always staged, stocked, and service-ready.
Maintain flexibility to support fulfillment across multiple locations as required.

Food Safety, Quality & Compliance

Ensure all fulfillment and staging practices meet Food Safe Level 1 standards and applicable health regulations.
Maintain strict controls on hygiene, cross-contamination prevention, allergen handling, and cold-chain integrity.
Prepare production and staging areas for inspections and audits.
Support investigations and corrective actions related to food safety incidents if required.

Documentation, Training & Standards

Execute production using approved training documentation, including:
- Plating and portion guides
- Dietary reference guides
- Ingredient lists and substitution matrices
- Recipe references
Support the onboarding and training of culinary production staff on fulfillment standards and staging accuracy.
Participate in annual menu updates, documenting operational impacts and staging considerations.

Collaboration & Communication

Communicate consistently with the Executive Chef and Operations leadership on readiness, risks, shortages, and execution challenges.
Collaborate with loading teams to ensure smooth handoff from kitchen staging to rail loading.
Provide feedback on menu items or processes that impact fulfillment efficiency or quality.

Qualifications & Experience

Required

Red Seal Sous Chef certification or equivalent professional culinary training.
3–5 years of culinary leadership experience in high-volume, production-focused environments.
Strong experience with batch cooking, portion control, and cold-hold logistics.
Proven ability to execute under tight timelines with zero-tolerance for accuracy errors.
Solid knowledge of food safety, labeling, and dietary compliance.

Preferred

Experience in catering, airline, rail, remote-site, or commissary-style food operations.
Familiarity with staging meals for multiple service classes or destinations.
Experience supporting emergency, irregular, or contingency food services.

Key Competencies

Extreme attention to detail
Production planning & execution
Organizational discipline
Food safety leadership
Adaptability in dynamic environments
Clear, direct communication

Quick apply

Refine Your Search

Sous Chef

Junior Sous Chef

Second Chef

camp cook

Sous Chef

Sous Chef

Chef de Tournant

Prep Cook, Columbia Icefield

Chef d'équipe, artiste éclairagiste / Lead Lighting Artist - Remote

First Cook - Remote Camp

Chef d'équipe, artiste éclairagiste / Lead Lighting Artist - Remote

Chef Helper and Lodge Support

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