WHAT'S THE JOB?

Direct the overall operation of food preparation, production, ordering, scheduling, payroll and assisting 

with training and on-boarding of new hires. The Sous chef will also assist with menu planning, recipe 

development, new product testing, and recipe management as required.

The tasks and responsibilities of the Sous-Chef include, but are not necessarily limited to, the following:

• Plan the production of rotating menus;
• Supervise productivity and ensure compliance with Dexterra standards and procedures, including health, safety, and quality;
• Provide training and support to employees with a focus on continuous improvement;
• Plan and manage food requirements in line with purchasing and supply processes;
• Participate in cost and budget management in collaboration with management to achieve financial objectives and maintain client sati...