Sous Chef

Job summary

The Sous Chef oversees daily kitchen operations, including menu planning, food preparation, and staff training. They are responsible for managing inventory, controlling food and labor costs, and ensuring compliance with food safety protocols.

Job details

Company Description WHO ARE WE? Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care. Job Description WHAT'S THE JOB? Under the general supervision of the Chef Manager, the Sous Chef oversees procuring, organizing, planning, preparing and/or directing the preparation of all catering events. This role also performs the administrative and financial duties for the catering team such as ordering and resolving discrepancies with suppliers and customers, creation, and adherence to budgets for all related costs of the catering operation and supervising and training all staff within their charge. Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit. Plan and develop menus and recipes for the cafeteria, incorporating both the company’s promotional themes and healthy options while also encouraging and incorporating creative ideas from employees. Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish. In coordination with the Chef Manager, plan and develop menus and recipes for catering events that meet the client’s needs, incorporating both the company’s promotional themes and the Healthwise Choices© Program. Work with clients and customers to meet their needs/requests while staying within budgeted restrictions and adhering to all company practices and policies. Establish and implement food preparation schedules for team, creating an efficient, safe, and organized process. Respond to customer and client concerns and requests immediately, resolving any issues that may arise. Implement new techniques and planning ideas to provide a higher level of service. Ensure all staff are adhering to all required safety regulations and procedures while preparing food. Maintain clear lines of communication and understanding between all parties including the Executive Chef, District Manager, and staff (Company staff and temporary staff) When necessary, provide support to maintaining physical inventories, placing orders and help receiving and stocking supplies, resolve discrepancies with suppliers, and escalate any and all issues unable to be resolved to the Chef Manager or Culinary Director Ensure the sanitation of the work area and equipment, maintaining a clean working environment. Actively seek out and identify additional opportunities for business growth. Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development. Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed. Remain an ambassador of goodwill, ethics, and great client relations always on behalf of the Company. Assist with other unit operations as necessary. Other duties as assigned. Qualifications WHO ARE WE LOOKING FOR? Three years of recent related experience in the catering food service industry leading high volume catering teams, or an equivalent combination of education, training, and experience in multi million dollar catering operations Fully Fluent in a wide variety of World wide food cultures and menus Full knowledge of Special Diets, Vegan, Halal, Gluten-Free, Dairy-Free, etc. High level of attention to detail and multitasking Red Seal Chef Status, not required but preferred Previous experience with cost control and employee management Serve Safe and/or Food Safe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry. Superior communication skills in both verbal and written English. Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies in a unionized environment Work accurately and in an efficient manner while managing multiple tasks and priorities. Able to lead projects, forecast business needs, and identify and target growth opportunities. Highly organized with a strong focus and commitment to quality. Able to operate all related equipment in a safe manner. Able to effectively use a computer and all related software, including POS equipment. Additional Information WHAT’S IN IT FOR YOU? Be part of an industry that's more important than ever! Employee Referral Program! Career advancement opportunities. Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader. 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. #IND1 Compensation: CAD 19 - CAD 26 - hourly

What you’ll do

The Sous Chef oversees daily kitchen operations, including menu planning, food preparation, and staff training. They are responsible for managing inventory, controlling food and labor costs, and ensuring compliance with food safety protocols.

Requirements

Candidates must hold a Journeyperson or Red Seal Certificate and possess at least 5 years of experience in the food service industry. Additionally, they require advanced food safety certification and proficiency in kitchen management software.

Benefits

• Extended health benefits • Dental benefits • Employee and family assistance program

Listed skills

• Leadership · Preferred
• Food safety · Preferred
• Microsoft Excel · Preferred
• Microsoft Word · Preferred
• Inventory management · Preferred
• Microsoft Outlook · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen management
• Menu planning
• Food safety
• Inventory management
• Staff supervision
• Menu costing
• Recipe implementation
• Wage control
• Leadership
• Microsoft Excel
• Microsoft Word
• GFS
• Outlook
• Menu Costing
• Food Safety Certification
• Hazard Analysis And Critical Control Point (HACCP) Certification
• Red Seal Certification
• Valid Driver's License
• Planning
• Kitchen Management
• Cooking
• Food Services
• Economics
• Food Safety And Sanitation
• Listening Skills
• Microsoft Outlook

Job areas

• Hospitality
• Food & Beverage
• Management & Leadership
• Sous Chef
• Chefs
• Chefs and Head Cooks