Additionalinformation

Additional Information

Dexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law

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Companydescription

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

Jobdescription

Job Description

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 INCLUDE

• Responsible for leadership within all food service operations
• Preparing, presenting, designing, and serving high‑quality rotational menus at scale
• Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 4,000+ guests per day
• Ensuring strict adherence to food safety, quality, and contractual scope requirements
• Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE Handling and ASNI requirements
• Leading, training, developing, and mentoring the entire culinary team
• Supervising kitchen staff productivity, performance, and compliance with policies and procedures
• Managing labor, food, and chemical resources to ensure efficiency and cost control
• Overseeing ordering, inventory control, and bi‑weekly inventory counts
• Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
• Maintaining high standards of cleanliness, organization, and professionalism
• Serving clients and guests in a personable, professional, and service‑oriented manner
• Supporting the Executive Chef with culinary input related to planning, forecasting, and operational execution

WHAT'S IN IT FOR YOU?

• Collaboration with experienced operations and service delivery teams.
• A remote work location where living accommodations and meals are provided
• A team focused on safety, service quality, and operational execution.
• Whereas other companies are downsizing, we are growing!
• Comprehensive U.S. health and welfare benefits are available through employee-paid or employee-contributory plans, with enrollment options based on individual and family coverage needs
• 401K Plan – Offered with automatic Enrollment and discretionary Company matching contribution

Qualifications

WHO ARE WE LOOKING FOR?

• Culinary professional, with culinary education and/or Chef designation
• Authorized to work in the United States
• Valid Food Handler Card through an ASNI-accredited Provider
• Minimum 5 years of experience in the hospitality or food service industry
• Minimum 5 years of experience in progressive culinary leadership roles , including hotels, resorts, restaurants, or workforce lodges
• Physically able to stand for extended periods and lift up to 35 pounds
• Demonstrated experience operating large‑volume food service environments
• Advanced practical and theoretical knowledge across all kitchen areas:
  • Hot Kitchen
  • Cold Kitchen
  • Pastry / Bakery
  • Butchery
  • Banquets and mass‑service operations
• Proficiency with Microsoft Excel, Word, Outlook, and food service systems
• Proven ability to lead, develop, and retain culinary teams
• A leadership style that demonstrates ownership, accountability, strong communication, and professionalism