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

Dexterra Services en régions éloignées

1d•Onsite

About The Position

The Sous Chef will 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 is a Fly-in/Fly-out position with 14-14 day rotations.

Requirements

Experience in food preparation and production
Experience in ordering and scheduling
Experience in training and onboarding new hires
Experience in menu planning and recipe development
Knowledge of purchasing and supply processes
Ability to manage costs and budgets
Human resources management skills
Conflict resolution skills
Knowledge of MAPAQ and Dexterra hygiene and food safety standards
Understanding of dietary restrictions (allergies, vegetarian needs)

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