Kitchen Sous Chef - Sous-chef de cuisine (Fly-in / Fly-out)

Dexterra•Montreal, QC

7d•Remote

About The Position

Direct the overall operation of food preparation, production, ordering, scheduling, payroll and assisting with training and on-boarding of new hires. The Sous chef will also assist with menu planning, recipe development, new product testing, and recipe management as required. This role involves rotations of 14-14 days (Fly-in Fly-out).

Requirements

Diploma in hospitality, culinary arts, or an equivalent combination of technical training and/or related experience
Experience in high-volume food production
Minimum of 10 years’ experience managing kitchen teams
Experience managing food and labor costs
Strong theoretical and practical knowledge of various kitchen stations: Pastry, Breakfast, Hot and Cold Buffet, and Large-Scale Service
Proficiency in computer skills – Microsoft Office Suite (Word, Excel, PowerPoint, Outlook) and scheduling software
Fluency in English, both verbal and written – C level (proficiency in English is mandatory in order to communicate effectively with colleagues on site)

Nice To Haves

Experience in vegetarian cuisine
MAPAQ Food Safety Manager certification strongly recommended
Previous experience working in remote environments in the natural resources and/or construction sectors considered an asset
Strong, positive leadership with active listening skills
Ability to perform well under pressure
Team-oriented, collaborative, communicative, and able to share knowledge and train when necessary
Detail- and results-oriented, highly organized, and effective in managing shifting priorities and sudden changes
Strong problem-solving abilities with a focus on realistic solutions
Effective conflict management skills
Enthusiasm for challenges and new initiatives

Responsibilities

Plan the production of rotating menus
Supervise productivity and ensure compliance with Dexterra standards and procedures, including health, safety, and quality
Provide training and support to employees with a focus on continuous improvement
Plan and manage food requirements in line with purchasing and supply processes
Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client satisfaction
Manage human resources and potential conflicts
Ensure food is prepared in accordance with MAPAQ and Dexterra hygiene and food safety standards
Ensure cleaning products are used safely and efficiently
Maintain professional relationships with employees and clients
Understand and apply dietary restrictions, such as allergies and vegetarian needs, in menu development and preparation
Conduct monthly inventory