Sous Chef - Coastal BC

WHO ARE WE?

Dexterra 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 , 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

WHAT’S THE JOB?

The Sous Chef , reporting to the Chef, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Dexterra Food Safety protocol.

This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment.

Your work will include

- Providing kitchen management when Chef is on scheduled days off
- Preparing, presenting, designing, and serving high quality rotational menus
- Supervising all kitchen staff productivity and compliance with Horizon North policies and procedures including health, safety, and quality
- Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Horizon North safety guidelines
- Ensuring food and labour resources managed within budgeted guidelines
- Manage, record, and report inventory on a bi-weekly basis
- Record and report costs on daily spend report

Requirements

You’re a Journeyperson or have an interprovincial Red Seal Certificate; You have SafeCheck advanced food safety certification or HACCP certification; You have at least 5 years’ experience in the hospitality / food service industry; You have at least 2 years’ experience as a Sous Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines; You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook); You have extensive knowledge of menu costing, recipe cards implementation and wage control; You have an effective leadership style, positive outgoing personality and effective listening skills; Valid Class 5 Drivers License

Benefits

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.