Sous Chef

Responsibilities

• Lead all food service operations at a workforce accommodations facility
• Prepare, design, and serve high-quality rotational menus at scale
• Manage kitchen operations for 500+ guests daily, scaling to 4,000+ guests
• Enforce compliance with FOODSAFE and HACCP food safety programs
• Lead, train, and mentor the culinary team
• Supervise kitchen staff productivity and performance
• Manage labor, food, and chemical resources for cost control
• Oversee ordering, inventory control, and bi-weekly counts
• Manage dietary requirements including allergies, vegan, and vegetarian diets
• Support the Executive Chef with planning and operational execution

Requirements

• Culinary education and/or Chef designation
• Minimum 5 years of experience in hospitality or food service
• Minimum 5 years of progressive culinary leadership experience
• Experience in large-volume food service environments
• Advanced Food Safety or HACCP certification
• Knowledge of menu costing and recipe card implementation
• Proficiency in Microsoft Excel, Word, and Outlook
• Authorized to work in the United States

Preferred Qualifications

• Experience in hotels, resorts, restaurants, or workforce lodges
• Expertise in Hot Kitchen, Cold Kitchen, Pastry, Bakery, Butchery, and Banquets

About the Company

Dexterra Group is a fast-growing, financially strong, publicly listed company dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities.