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Added 3 mins ago
AR
Hospitality Manager
Atria Retirement Canada - Westhaven
Winnipeg, MB · MB-Winnipeg
- Full-time
Review the daily menu with residents and staff, coordinating room service delivery where applicable.
Added 3 mins ago
BP
Line Cook Full Time/Part Time
Boston Pizza
Kelowna, BC
- Full-time
- Part-time
Boston Pizza Cooks are the engine of the entire restaurant! They are responsible for creating our delicious menu items perfectly every time for every guest. Cooks are responsible for…
Added 3 mins ago
BP
Cook
Boston Pizza
Oakville, ON
- Full-time
Boston Pizza Cooks are the engine of the entire restaurant! They are responsible for creating our delicious menu items perfectly every time for every guest. Cooks are responsible for…
Added 3 mins ago
RV
Expeditor
Royal Vancouver Yacht Club
Vancouver, BC
- Part-time
…memorable and personalized experience. Your knowledge of our menu, attention to detail, and warmth will help you exceed guests’…
Added 11 mins ago
SI
Food services manager
Sula Indian Restaurant
Vancouver, BC
- From $36.6 CAD / hour
- Full-time
- On-site
Modify food preparation methods and menu prices according to the restaurant budget
Added 18 mins ago
PH
Cook 1 (Jr Sous Chef) Full Time
Park Hyatt
Toronto, ON
- Full-time
Develop and implement creative menu items that adhere to Hyatt brand standards
Added 18 mins ago
SI
Waitstaff
Shannex Incorporated
Halifax, NS
- Part-time
…residents and guests to the Food and Beverage Manager on meals and menu choices to be continually…
Added 18 mins ago
Front of House - Server
Northland Properties
Prince George, BC
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 18 mins ago
Front of House - Host/Hostess
Northland Properties
Prince George, BC
Our menu, continuously developed by our Executive Chef, features globally inspired flavors and fresh, high quality ingredients. Our passion for the culinary arts and hospitality is evident…
Added 49 mins ago
CS
Culinary Manager
Cogir Senior Living
Kawartha Lakes, ON · Bloom Lindsay
- Full-time
Strong computer skills for inventory management, menu planning software, and communication;
Added 49 mins ago
DG
Chef Exécutif / Executive Chef
Dexterra Group
Sainte-Anne-de-Bellevue, QC
- Full-time
Added 1 hour ago
SC
Cook Supervisor (70306838)
Sodexo Canada Ltd
Calgary, AB
- Full-time
Added 1 hour ago
AS
Hospitality Manager
Atria Senior Living
Winnipeg, MB · MB-Winnipeg
- Full-time
Review the daily menu with residents and staff, coordinating room service delivery where applicable.
Added 1 hour ago
ML
Chef
MAPLE LEAF LOUNGE
Toronto, ON
- Full-time
Develop positive client relationships and ensure overall client satisfaction with service and menu options are achieved.
Added 1 hour ago
W
Assistant manager, fast food
Wendy's
Nanaimo, BC
- From $38.4 CAD / hour
- Full-time
- On-site
Modify food preparation methods and menu prices according to the restaurant budget
Added 1 hour ago
Line Cook
Recipe Unlimited
Burlington, ON
Prepare and cook menu items in compliance with established recipes and standards
Added 1 hour ago
TC
Cook - Full-Time
The Care Group
Qualicum Beach, BC
- Full-time
Collaborate with the Dietitian and Food Services team to support menu planning and residents' nutritional needs.
Added 1 hour ago
AG
Electric household appliance installer - residential and commercial equipment
Altimate Global Solution
Saint John, NB
- From $22 CAD / hour
- Full-time
- On-site
Answer customers' questions regarding menu items and preparation methods
Added 1 hour ago
FS
Restaurant manager
Firehouse Subs
Orillia, ON
- From $38 CAD / hour
- Full-time
- On-site
Modify food preparation methods and menu prices according to the restaurant budget
Added 1 hour ago
NP
Server - food and beverage services
New Proudhouse Tavern 33
Fillmore, SK
- From $15.7 CAD / hour
- Full-time
- On-site
Describe menu items including daily specials for customers
Added 2 hours ago
AR
Cook
Atria Retirement Canada - Victorian at McKenzie
Colwood, BC · BC-Victoria
- Part-time
Added 2 hours ago
H
General Manager (Food Services) 2 year contract
Havergal
Burnaby, BC
- Full-time
Added 2 hours ago
O&
Chef de Cuisine - O&B Blue Mountain at The Westin
Oliver & Bonacini
Collingwood, ON
- $90,000 to $110,000 CAD / year
- Full-time
…management. Bringing professionalism and genuine ownership to the menu each day, they play a key role in distinguishing the restaurant’s culinary offering. In close collaboration with the…
Added 2 hours ago
O&
Executive Sous Chef - O&B Blue Mountain
Oliver & Bonacini
Collingwood, ON
- $65,000 to $70,000 CAD / year
- Full-time
Creates creative menu offerings including custom menus ensuring overall guest satisfaction, including development and ongoing maintain of a team recipe book
Added 2 hours ago
O&
Sous Chef - O&B, Blue Mountain
Oliver & Bonacini
Collingwood, ON
- $55,000 to $60,000 CAD / year
- Full-time

Dexterra

Sous Chef with Baker Experience

Mississauga Road, Mississauga, ON, Canada

$25 to $28 CAD / hour · Full-time

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Job details

Pay: $25 to $28 CAD / hour
Job type: Full-time
Posting language: English
Posted: Oct 28, 2026

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.

Compensation: CAD 25 - CAD 28 - hourly

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More about this job

Responsibilities

The Sous Chef oversees daily kitchen production, menu planning, and the execution of catering events while ensuring high standards of food quality and safety. They are also responsible for training staff, managing food costs, and identifying opportunities for business growth within the unit.

Requirements

Candidates must have at least three years of experience in high-volume catering and production, including specific expertise in bakery operations. A strong understanding of food safety regulations, dietary requirements, and effective team leadership is essential for this role.

Skills

Catering management
Bakery production
Menu planning
Cost control
Employee management
Food safety
Sanitation
Recipe development
Staff training
Multitasking
Communication
Attention to detail
Special diet knowledge
World cuisine
Leadership

Benefits

Career advancement opportunities
Employee recognition
Work-life balance

Visa sponsorship

Not detected in the job text

Keywords

Sous Chef
Catering
Bakery
Production
Menu Development
Cost Control
Staff Training
Food Safety
Sanitation
Red Seal Chef
Serve Safe
Food Safe
Vegan
Halal
Gluten-Free
Dairy-Free
Team Leadership
Inventory Management
Quality Assurance
Client Relations
Kitchen Operations
Professionalism
Communication Skills
Time Management
Organizational Skills

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