Sous Chef with Baker Experience
- Mississauga, ON, Canada
Full-time
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Job details
- Job type
- Full-time
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- Posting language
- English
- Posted
Original job 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
WHAT'S THE JOB?
Under the general supervision of the Chef Manager, the Sous Chef oversees production, organizing, planning, preparing and/or directing the preparation of all catering events/commissary production.
Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit.
WHO ARE WE LOOKING FOR?
WHAT’S IN IT FOR YOU?
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
WHAT'S THE JOB?
Under the general supervision of the Chef Manager, the Sous Chef oversees production, organizing, planning, preparing and/or directing the preparation of all catering events/commissary production.
Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit.
- Plan and develop menus and recipes for the cafeteria, incorporating both the company’s promotional themes and healthy options while also encouraging and incorporating creative ideas from employees.
- Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish.
- In coordination with the Chef Manager, plan and develop menus and recipes for catering events that meet the client’s needs, incorporating both the company’s promotional themes and the Healthwise Choices© Program.
- Establish and implement food preparation schedules for team, creating an efficient, safe, and organized process.
- Implement new techniques and planning ideas to provide a higher level of service.
- Ensure all staff are adhering to all required safety regulations and procedures while preparing food.
- Maintain clear lines of communication and understanding between all parties including the Executive Chef, District Manager, and staff (Company staff and temporary staff)
- Ensure the sanitation of the work area and equipment, maintaining a clean working environment.
- Actively seek out and identify additional opportunities for business growth.
- Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development.
- Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed.
- Remain an ambassador of goodwill, ethics, and great client relations always on behalf of the Company.
- Assist with other unit operations as necessary.
- Other duties as assigned.
WHO ARE WE LOOKING FOR?
- Three years of recent related experience in the catering food service industry leading high volume catering teams, or an equivalent combination of education, training, and experience in multi million dollar catering operations
- Experience with Bakery & Production
- Fully Fluent in a wide variety of World wide food cultures and menus
- Full knowledge of Special Diets, Vegan, Halal, Gluten-Free, Dairy-Free, etc.
- High level of attention to detail and multitasking
- Red Seal Chef Status, not required but preferred
- Previous experience with cost control and employee management
- Serve Safe and/or Food Safe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry.
- Superior communication skills in both verbal and written English.
- Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies in a unionized environment
- Work accurately and in an efficient manner while managing multiple tasks and priorities.
- Highly organized with a strong focus and commitment to quality.
- Able to operate all related equipment in a safe manner.
- Able to effectively use a computer and all related software
WHAT’S IN IT FOR YOU?
- Be part of an industry that's more important than ever!
- Career advancement opportunities.
- Whereas other companies are downsizing, we are growing!
- Be #1 on day 1 by joining an industry leader.
More about this job
Responsibilities
Oversee catering and commissary production, including menu and recipe development, food preparation schedules, food safety, and sanitation. Train and coach staff, support customer and client relations, and identify opportunities to improve service and grow the business.
Requirements
Requires three years of recent related catering food-service experience leading high-volume teams, or equivalent education, training, and experience in large-scale catering operations, along with bakery and production experience. Candidates should have knowledge of diverse cuisines and special diets, food safety certification and regulations, strong communication and organizational skills, and experience with cost control and employee management; Red Seal Chef status is preferred but not required.
Skills
- Catering Production
- Bakery Production
- Menu Planning
- Recipe Development
- Food Preparation
- Food Safety
- Sanitation
- Cost Control
- Employee Management
- Staff Training and Coaching
- Special Diets
- Multitasking
- Communication
- Customer Service
- World Cuisine
- Computer Skills
Benefits
- Career Advancement Opportunities
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Hospitality
- Management & Leadership
- Customer Service & Support
- Security & Safety
Keywords
- Catering
- Commissary Production
- Bakery Production
- High-Volume Food Service
- Menu Planning
- Recipe Development
- Scratch Cooking
- Local Ingredients
- Food Preparation Schedules
- Food Safety
- Sanitation
- Healthwise Choices Program
- Special Diets
- Vegan
- Halal
- Gluten-Free
- Dairy-Free
- Cost Control
- Employee Management
- Staff Training
- Customer Relations
- Business Growth
- Red Seal Chef
- Serve Safe
- Food Safe
- Unionized Environment
- World Cuisines