Sous Chef

Job Description WHAT’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 INCLUDE Responsible for leadership within all food service operations Preparing, presenting, designing, and serving high‑quality rotational menus at scale Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 4,000+ guests per day Ensuring strict adherence to food safety, quality, and contractual scope requirements Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP Leading, training, developing, and mentoring the entire culinary team Supervising kitchen staff productivity, performance, and compliance with policies and procedures Managing labour, food, and chemical resources to ensure efficiency and cost control Overseeing ordering, inventory control, and bi‑weekly inventory counts Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets Maintaining high standards of cleanliness, organization, and professionalism Serving clients and guests in a personable, professional, and service‑oriented manner Supporting the Executive Chef with culinary input related to planning, forecasting, and operational execution Qualifications WHO ARE WE LOOKING FOR? Culinary professional, with culinary education and/or Chef designation Authorized to work in the United States Advanced Food Safety or HACCP certification Minimum 5 years of experience in the hospitality or food service industry Minimum 5 years of experience in progressive culinary leadership roles , including hotels, resorts, restaurants, or workforce lodges Demonstrated experience operating large‑volume food service environments Strong knowledge of menu costing, recipe card implementation, and cost controls Advanced practical and theoretical knowledge across all kitchen areas:Hot KitchenCold KitchenPastry / BakeryButcheryBanquets and mass‑service operations Proficiency with Microsoft Excel, Word, Outlook, and food service systems Proven ability to lead, develop, and retain culinary teams A leadership style that demonstrates ownership, accountability, strong communication, and professionalism #J-18808-Ljbffr