Sous Chef Jobs

About The Position

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