Sous Chef

Responsibilities

• Prepare, present, design, and serve high quality rotational menus
• Supervise kitchen staff productivity and compliance with health, safety, and quality policies
• Lead in the training, developing, and mentoring of employees
• Ensure food preparation follows FOODSAFE and HACCP methods
• Manage labor and chemical resources effectively
• Conduct bi-weekly inventory
• Support all kitchen roles including dishwashing and prep cook to ensure timely service

Requirements

• Interprovincial Red Seal Certificate
• SafeCheck advanced food safety or HACCP certification
• 10+ years of experience in hospitality or food service
• 10+ years of experience as a Chef in hotels, resorts, restaurants, or remote lodges
• Proficiency in Microsoft Excel, Word, GFS, and Outlook
• Extensive knowledge of menu costing, recipe implementation, and wage control
• Expertise in Hot Kitchens, Cold Kitchens, Pastry, Butchery, and Banquets

Benefits

• Rotational schedule of 20 days on and 10 days off
• Extended health and dental benefits
• Employee and family assistance program

About the Company

Dexterra Group is a fast-growing, financially strong, publicly listed company dedicated to serving North American clients in managing built environments.