Sous Chef

Job Description

WHAT'S THE JOB?

Under the general supervision of the Culinary Director, the Sous Chef oversees procuring, organizing, planning, preparing and / or directing the preparation of all catering events. This role also performs the administrative and financial duties for the catering team such as ordering and resolving discrepancies with suppliers and customers, creation, and adherence to budgets for all related costs of the catering operation and supervising and training all staff within their charge.

• 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 Culinary Director, 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.
• Work with clients and customers to meet their needs / requests while staying within budgeted restrictions and adhering to all company practices and policies.
• Establish and implement food preparation schedules for team, creating an efficient, safe, and organized process.
• Respond to customer and client concerns and requests immediately, resolving any issues that may arise.
• 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)
• When necessary, provide support to maintaining physical inventories, placing orders and help receiving and stocking supplies, resolve discrepancies with suppliers, and escalate any and all issues unable to be resolved to the Culinary DIrector or District Manager
• 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?

Additional Information

WHAT’S IN IT FOR YOU?

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.

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