Sous Chef

Company DescriptionWHO ARE WE?Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who CareJob DescriptionWHAT’S THE JOB?The Sous Chef is fully responsible for the food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands‑on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 4,000 meals served daily.The Sous Chef is responsible for leading and developing a high‑performing culinary team capable of delivering consistent, high‑quality food service throughout this growth.Reporting to the Executive Chef, the Sous Chef participates in menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.YOUR WORK WILL INCLUDEResponsible for leadership within all food service operationsPreparing, presenting, designing, and serving high‑quality rotational menus at scaleLeading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 4,000+ guests per dayEnsuring strict adherence to food safety, quality, and contractual scope requirementsEnforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCPLeading, training, developing, and mentoring the entire culinary teamSupervising kitchen staff productivity, performance, and compliance with policies and proceduresManaging labour, food, and chemical resources to ensure efficiency and cost controlOverseeing ordering, inventory control, and bi‑weekly inventory countsApplying expertise in dietary requirements including allergies, vegan, vegetarian, and special dietsMaintaining high standards of cleanliness, organization, and professionalismServing clients and guests in a personable, professional, and service‑oriented mannerSupporting the Executive Chef with culinary input related to planning, forecasting, and operational executionQualificationsWHO ARE WE LOOKING FOR?Culinary professional, with culinary education and/or Chef designationAuthorized to work in the United StatesAdvanced Food Safety or HACCP certificationMinimum 5 years of experience in the hospitality or food service industryMinimum 5 years of experience in progressive culinary leadership roles , including hotels, resorts, restaurants, or workforce lodgesDemonstrated experience operating large‑volume food service environmentsStrong knowledge of menu costing, recipe card implementation, and cost controlsAdvanced practical and theoretical knowledge across all kitchen areas:Hot KitchenCold KitchenPastry / BakeryButcheryBanquets and mass‑service operationsProficiency with Microsoft Excel, Word, Outlook, and food service systemsProven ability to lead, develop, and retain culinary teamsA leadership style that demonstrates ownership, accountability, strong communication, and professionalismAdditional InformationDexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law