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 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 execution
