Sous Chef -Catering at Dexterra Group Inc

Surrey, British Columbia, Canada -

Full Time

Start Date

Immediate

Expiry Date

24 Mar, 26

Salary

26.0

Posted On

24 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Menu Planning, Food Safety, Team Leadership, Communication, Recipe Development, Cost Control, Training, Presentation Skills, Time Management, Problem Solving, Creativity, Efficiency Improvement, Safety Regulations, Customer Satisfaction

Industry

Facilities Services

Description

Company Description WHO 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 Care Job Description Under the general supervision of the Chef Manager, the Sous Chef is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing and/or directing the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes to improve efficiency. The Sous Chef will also provide direction to team members, delegating tasks and providing training and coaching to ensure a safe and smooth operation as well as assisting in the handling of administrative duties. · Assist in planning and developing menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions · Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish · Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts · Act in an advisory capacity to the Chef Manager; make suggestions for menu planning and costing that takes into consideration dish popularity, cost to produce, and seasonal availability and trends · Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking · Complete knowledge of the kitchen, recipes, and service stations at the location with the ability to step in and provide additional support where required · Train service staff in superior presentation of each menu item, ensuring proper portioning Lead a team by delegating tasks and ensuring best practices are followed, in an effort to ensure high levels of product quality and customer satisfaction in a work environment conducive to learning and team and organizational success · Ensure all staff are adhering to all required safety regulations and procedures while preparing food, including: o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) o Wearing and correctly using proper personal protective equipment (e.g. non-slip shoes, cut-resistant gloves) o Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment o Complying with Food Safe and/or Serve Safe standards including sanitation, prevention of cross- contamination, and the recording of temperatures of food items o Following all Health and Safety policies and procedures as set by applicable legislation and company policies · Work alongside the Chef Manager and kitchen staff to control costs of the location by taking measures such as: Qualifications Completion of a post-secondary degree or formal culinary training · Three years of recent related experience in the food service industry working with high volume culinary teams · ServeSafe and/or FoodSafe certified · Thorough knowledge of regulations regarding the food service industry · Superior communication skills in both verbal and written English with the ability to communicate in French as needed · Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations · Experience leading high-performance teams with a track record of producing results while motivating team members · Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies · Work accurately and in an efficient manner while managing multiple tasks and priorities Additional Information WHAT’S IN IT FOR YOU? Experience one of the most remote locales in the world and enjoy the arctic scenery! Extended health and dental benefits plus employee and family assisstance program. Whereas other companies are downsizing, we are growing! Be #1 on day 1 by joining an industry leader. Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request. #IND6 Hourly Rate/Taux horaire: $26.00

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Responsibilities

The Sous Chef is responsible for ensuring culinary excellence, including planning and preparing meals, developing recipes, and improving food preparation processes. They will also lead the kitchen team, delegate tasks, and ensure adherence to safety regulations.