Sous Chef

WHATS THE JOB

The Sous Chef is fully responsible for the food service operation at a Dexterra workforce accommodations facility. This role provides strategic and handson leadership across all culinary functions ensuring food safety quality consistency and client satisfaction at scale.

The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 4000 meals served daily.

The Sous Chef is responsible for leading and developing a highperforming culinary team capable of delivering consistent highquality food service throughout this growth.

Reporting to the Executive Chef the Sous Chef participates in menu planning procurement food production staffing training and compliance while maintaining strict adherence to Dexterra food safety standards contractual scope and quality expectations.

YOUR WORK WILL INCLUDE

• Responsible for leadership within all food service operations
• Preparing presenting designing and serving highquality rotational menus at scale
• Leading the kitchen operation to safely and efficiently service 500 guests daily with rapid growth to 4000 guests per day
• Ensuring strict adherence to food safety quality and contractual scope requirements
• Enforcing compliance with Dexterra Food Safety programs including FOODSAFE and HACCP
• Leading training developing and mentoring the entire culinary team
• Supervising kitchen staff productivity performance and compliance with policies and procedures
• Managing labour food and chemical resources to ensure efficiency and cost control
• Overseeing ordering inventory control and biweekly inventory counts
• Applying expertise in dietary requirements including allergies vegan vegetarian and special diets
• Maintaining high standards of cleanliness organization and professionalism
• Serving clients and guests in a personable professional and serviceoriented manner
• Supporting the Executive Chef with culinary input related to planning forecasting and operational execution

Qualifications :

WHO ARE WE LOOKING FOR

• Culinary professional with culinary education and/or Chef designation
• Authorized to work in the United States
• Advanced Food Safety or HACCP certification
• Minimum 5 years of experience in the hospitality or food service industry
• Minimum 5 years of experience in progressive culinary leadership roles including hotels resorts restaurants or workforce lodges
• Demonstrated experience operating largevolume food service environments
• Strong knowledge of menu costing recipe card implementation and cost controls
• Advanced practical and theoretical knowledge across all kitchen areas:
  • Hot Kitchen
  • Cold Kitchen
  • Pastry / Bakery
  • Butchery
  • Banquets and massservice operations
• Proficiency with Microsoft Excel Word Outlook and food service systems
• Proven ability to lead develop and retain culinary teams
• A leadership style that demonstrates ownership accountability strong communication and professionalism

Additional Information :

Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race color religion sex (including pregnancy) sexual orientation gender identity national origin age disability genetic information or any other status protected by applicable law

Remote Work :

No

Employment Type :

Full-time