Kitchen Sous Chef

Responsibilities

• Direct overall food preparation, production, ordering, and scheduling
• Assist with training and onboarding of new hires
• Plan production of rotating menus and assist with menu planning
• Supervise productivity and ensure compliance with health, safety, and quality standards
• Manage food requirements, purchasing, and supply processes
• Participate in cost and budget management
• Manage human resources and potential conflicts
• Ensure food safety compliance with MAPAQ and company standards
• Conduct monthly inventory

Requirements

• Diploma in hospitality, culinary arts, or equivalent experience
• Minimum of 10 years of experience managing kitchen teams
• Experience in high-volume food production and vegetarian cuisine
• Experience managing food and labor costs
• Proficiency in Microsoft Office Suite and scheduling software
• Fluency in English (verbal and written)
• MAPAQ Food Safety Manager certification strongly recommended
• Ability to work in a 14-14 day Fly-in/Fly-out rotation

Preferred Qualifications

• Previous experience working in remote environments within natural resources or construction sectors
• Strong knowledge of various kitchen stations including Pastry, Breakfast, and Large-Scale Service

About the Company

Dexterra Group has been serving Canadian clients for over 75 years, supporting infrastructure and built assets to help clients achieve higher performance and productivity.