Kitchen Sous Chef - Sous-chef de cuisine (Fly-in / Fly-out)

Company Description WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. Job Description WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. QUI SOMMES-NOUS? Nous servons des clients canadiens depuis plus de 75 ans. Les entreprises qui ont démarré de manière indépendante et qui forment aujourd'hui le groupe Dexterra ont un bilan exceptionnel en matière de soutien aux infrastructures et d'actifs construits qui jouent un rôle essentiel dans notre société et d'aider nos clients à atteindre des performances et une productivité plus élevées. Animés par des personnes passionnées, nous réunissons les bonnes équipes dotées des bonnes compétences, offrant à la fois expérience et expertise régionale afin que les entreprises puissent fonctionner au quotidien, en toute confiance et avec succès Qualifications WHAT'S THE JOB? Direct the overall operation of food preparation, production, ordering, scheduling, payroll and assisting with training and on-boarding of new hires. The Sous chef will also assist with menu planning, recipe development, new product testing, and recipe management as required. The tasks and responsibilities of the Sous-Chef include, but are not necessarily limited to, the following: Plan the production of rotating menus; Supervise productivity and ensure compliance with Dexterra standards and procedures, including health, safety, and quality; Provide training and support to employees with a focus on continuous improvement; Plan and manage food requirements in line with purchasing and supply processes; Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client satisfaction; Manage human resources and potential conflicts; Ensure food is prepared in accordance with MAPAQ and Dexterra hygiene and food safety standards; Ensure cleaning products are used safely and efficiently; Maintain professional relationships with employees and clients; Understand and apply dietary restrictions, such as allergies and vegetarian needs, in menu development and preparation; Conduct monthly inventory. QUEL EST LE TRAVAIL ? Diriger l’ensemble des opérations liées à la préparation et la production des repas, aux commandes, à la planification des horaires, à la paie, ainsi qu’à la formation et l’intégration des nouvelles recrues. Le Sous-chef participe également à l’élaboration des menus, au développement de recettes, aux tests de nouveaux produits et à la gestion des recettes, selon les besoins. Rotations 14-14 jours (Fly-in Fly-out) Les tâches et responsabilités du poste de Sous-chef incluent, mais ne se limitent pas nécessairement aux tâches suivantes : Planifier la production des menus rotatifs; Superviser la productivité et la conformité avec les standards et procédures de Dexterra, incluant la santé, sécurité et la qualité; Offrir de la formation et du support aux employés dans une optique d’amélioration continue; Planifier et gérer les besoins alimentaires selon les processus d’achat et d’approvisionnement; Participer à la gestion des coûts et des budgets en collaboration avec la direction afin d’atteindre les objectifs financiers et de maintenir la satisfaction du client. Effectuer la gestion des ressources humaines et des conflits potentiels; S’assurer que la nourriture est préparée selon les normes d’hygiène et salubrité du MAPAQ et Dexterra; S’assurer que les produits de nettoyages sont utilisés de façon sécuritaire et efficiente; Entretenir des relations avec les employés et le client de façon professionnelle; Comprendre et utiliser les notions de restrictions alimentaires telles que les allergies et le végétarisme dans l’élaboration des menus et dans la préparation; Effectuer l’inventaire mensuellement. Additional Information Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to 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. Le Groupe Dexterra est un employeur garantissant l’égalité des chances et engagé en faveur de la diversité et de l’inclusion. Nous sommes heureux de considérer tous les candidats qualifiés pour un emploi sans égard à la race, la couleur, la religion, le sexe, l’orientation sexuelle, l’identité de genre, l’origine nationale, l’âge, le handicap, le statut d’ancien combattant protégé, le statut d’Autochtone ou tout autre facteur légalement protégé. Des aménagements liés au handicap pendant le processus de candidature sont disponibles sur demande. Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to 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. Special needs accommodation is available at all stages of the application process upon request.

The Sous Chef directs daily food preparation, production, and kitchen operations while managing inventory, ordering, and staff scheduling. They also assist with menu planning, recipe development, and ensuring compliance with health, safety, and hygiene standards.

The candidate must be capable of managing kitchen productivity, human resources, and financial budgets in a remote fly-in/fly-out environment. Proficiency in food safety standards and the ability to accommodate specific dietary needs are essential for this role.

• Equal opportunity employer • Diversity and inclusion program • Disability-related accommodations

• Inventory managementPreferred
• Food safetyPreferred
• Supply chain managementPreferred

Identified from the job description. Confirm important requirements above.

• Food preparation
• Menu planning
• Recipe development
• Inventory management
• Staff supervision
• Budget management
• Food safety
• Hygiene standards
• Human resources management
• Conflict resolution
• Training
• Supply chain management
• Dietary restriction management
• Quality control
• Budget Management
• Menu Planning
• Recipe Management
• Budgeting
• Management
• Cleaning Products
• Continuous Improvement Process
• Food Safety And Sanitation
• Food Preparation
• New Product Development
• Purchasing
• Scheduling

• Food & Beverage
• Hospitality
• Management & Leadership
• Logistics
• Sous Chef/Chef De Cuisine
• Sous Chef
• Chefs
• Chefs and Head Cooks

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week