Kitchen Sous Chef

Responsibilities

• Direct overall food preparation, production, ordering, scheduling, and payroll operations
• Assist with training and onboarding of new hires
• Plan rotating menus and assist with recipe development and testing
• Supervise productivity and ensure compliance with health, safety, and quality standards
• Manage food requirements, purchasing, and supply processes
• Participate in cost and budget management to achieve financial objectives
• Manage human resources and resolve potential conflicts
• Ensure food safety compliance with MAPAQ and company hygiene standards
• Conduct monthly inventory and manage dietary restrictions like allergies and vegetarian needs

Requirements

• Diploma in hospitality, culinary arts, or equivalent technical training
• 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 is strongly recommended
• Previous experience in remote environments (natural resources or construction) is an asset

Preferred Qualifications

• Strong theoretical and practical knowledge of pastry, breakfast, buffet, and large-scale service stations
• Proven leadership and conflict management skills
• Ability to perform well under pressure in a fast-paced environment

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.