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Added 10 mins ago
Senior Systems Administrator / Operations Support Specialist – Siebel CRM
Joblinxsapp
Toronto, ON
Internship
Support Business Components, Business Objects, Applets, Views, Workflows, Assignment Manager, and Runtime Events.
Added 10 mins ago
Arena Maintenanceperson Lead Hand (Sudbury Arena)
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Added 10 mins ago
Area Manager - Attractions/F&B
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Parksville, BC
$110,000 to $125,000 CAD / year
Full-time
A growing hospitality and lifestyle destination in the Parksville area is seeking an entrepreneurial Director of Hospitality Operations to lead a diverse collection of guest-facing…
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Added 10 mins ago
Chef Manager
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Mississauga, ON
Contract
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Added 11 mins ago
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Added 26 mins ago
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Added 26 mins ago
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District Sales Manager - Moncton
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Added 38 mins ago
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Added 40 mins ago
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Added 56 mins ago
Compliance Manager, Regulatory Complaints - 6 Month Contract (Possible Extension)
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Toronto, ON · Vancouver, BC
Full-time
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Added 56 mins ago
Manager, Capital Markets Product Control
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Dexterra Group

Sous Chef with Baker Experience

Mississauga, ON, Canada

Job type: Full-time
Apply by: Oct 22, 2026
Posting language: English
Posted: Sep 22, 2026

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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.

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.

Qualifications

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

Additional Information

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.

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.

#IND1

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More about this job

Responsibilities

The Sous Chef oversees production, planning, and preparation for catering events and commissary operations while managing staff and ensuring food safety. They are responsible for developing menus, controlling costs, and maintaining high standards of service and sanitation.

Requirements

Candidates must have at least three years of experience in high-volume catering and production, including bakery expertise. A Red Seal Chef status is preferred, along with valid food safety certification and strong knowledge of diverse dietary requirements.

Skills

Catering management
Bakery production
Menu development
Cost control
Employee management
Food safety
Sanitation
Recipe development
Team leadership
Multitasking
Communication
Attention to detail
Special diet knowledge
Staff training
Problem solving

Benefits

Career advancement opportunities
Employee recognition
Work-life balance
Diversity and inclusion

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Catering
Bakery
Production
Menu Planning
Cost Control
Staff Training
Food Safety
Sanitation
Red Seal Chef
Healthwise Choices
Vegan
Halal
Gluten-Free
Dairy-Free
Team Leadership
Hospitality
Food Preparation
Inventory Management
Client Relations

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