Job Description

Company Description

WHO ARE WE?
We\'ve been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together - offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.



The Sous Chef, reporting to the Culinary Manager, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Dana Hospitality and Dexterra Group Food Safety protocol.

Your work will include:

• Providing kitchen management when the Culinary Manager is on scheduled days off
• Preparing, presenting, designing, and serving high quality rotational menus
• Supervising all kitchen staff productivity and compliance with Dana Hospitality policies and procedures including health, safety, and quality
• Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Dana Hospitality safety guidelines
• Ensuring food and labor resources managed within budgeted guidelines
• Manage, record, and report inventory on a bi-weekly basis
• WHAT\'S IN IT FOR YOU?
• Extended health and dental benefits starting as soon as you are hired
• Competitive wages
• Excellent work life balance with emphasis on growth, creativity and education
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

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Qualifications

WHO ARE WE LOOKING FOR?

• You\'re a Journeyperson or have an interprovincial Red Seal Certificate
• You have SafeCheck advanced food safety certification or HACCP certification
• You have at least 5 years\' experience in the hospitality / food service industry
• You have at least 2 years\' experience as a Sous Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• You have extensive knowledge of menu costing, recipe cards implementation and wage control
• You have an effective leadership style, positive outgoing personality and effective listening skills

Additional Information

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.

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Dexterra Group