Job Description
Join Dexterra Group as a Sous Chef at the Horizon North camp facility, where you'll oversee kitchen operations and menu planning. This role combines leadership with culinary expertise on a rotational schedule of 20 days on and 10 days off.
As Sous Chef, you will be pivotal in managing kitchen staff, ensuring food safety, and creating high-quality menus. This role requires a strong background in hospitality and at least ten years of culinary experience, with responsibilities that include food preparation, staff training, and inventory management.
Key Responsibilities:
• Prepare and serve high-quality rotational menus
• Supervise kitchen staff for productivity and compliance
• Train and mentor employees in the kitchen
• Ensure safety protocols like FOODSAFE and HACCP are followed
• Conduct inventory bi-weekly and manage kitchen cleanliness
Requirements:
• Interprovincial Red Seal Certificate required
• At least 10 years in hospitality/food service industry
As Sous Chef, you will be pivotal in managing kitchen staff, ensuring food safety, and creating high-quality menus. This role requires a strong background in hospitality and at least ten years of culinary experience, with responsibilities that include food preparation, staff training, and inventory management.
Key Responsibilities:
• Prepare and serve high-quality rotational menus
• Supervise kitchen staff for productivity and compliance
• Train and mentor employees in the kitchen
• Ensure safety protocols like FOODSAFE and HACCP are followed
• Conduct inventory bi-weekly and manage kitchen cleanliness
Requirements:
• Interprovincial Red Seal Certificate required
• At least 10 years in hospitality/food service industry