Sous Chef

Dexterra Group is a dynamic and rapidly growing publicly traded company listed on the Toronto Stock Exchange (TSX: DXT). With a solid financial foundation, Dexterra Group boasts a comprehensive presence across North America, providing numerous full-time and part-time employment opportunities. For over 75 years, the Dexterra Group's associated companies have been dedicated to creating and managing built environments, contributing significantly to the economy and the vitality of local communities across the continent. The company is widely recognized for fostering a workplace culture that values stability, diversity, inclusion, camaraderie, employee recognition, and a balanced professional and personal life. This environment supports employees in pursuing fulfilling careers where they can genuinely enjoy their work. The group’s mission embodies "Work That Matters, People Who Care," highlighting its dedication to delivering meaningful services by caring about their people and clients alike.

The role of the Sous Chef at Dexterra Group is a critical culinary leadership position within the workforce accommodations food service operations. This position is entrusted with full responsibility for the food service at a Dexterra workforce accommodations facility, initially serving around 500 meals daily with plans to scale up to over 4,000 meals per day. The role demands strategic and hands-on leadership across all culinary facets, ensuring exceptional food safety standards, quality, consistency, and client satisfaction. Reporting directly to the Executive Chef, the Sous Chef actively participates in menu planning, procurement, food production, staffing, training, and adherence to strict Dexterra protocols such as FOODSAFE and HACCP. Leading a high-performing culinary team is a key element of the role, with the responsibility to build, train, develop, and mentor the kitchen staff. The Sous Chef must manage kitchen operations efficiently, balancing labor, food, and chemical resources while upholding cost control and operational efficiency. The position requires expertise in handling diverse dietary needs including allergies, vegan, vegetarian, and other special diets. Maintaining high standards of cleanliness, organization, and professionalism is imperative, along with serving clients and guests in a respectful, personable, and service-oriented manner. The role also supports the Executive Chef in culinary input related to planning, forecasting, and operational execution to sustain growth and quality in the food service operation. This position offers a significant opportunity for culinary professionals looking to excel in large-scale food service environments and contribute to an organization known for its commitment to excellence, employee well-being, and community impact.