Sous Chef

Dexterra Group; Burlington; On-site; CAD 50,000 - 70,000; Full time

Job summary

A leading company in the food service industry is seeking a Sous Chef to oversee kitchen operations on a university campus. The role includes managing kitchen staff, preparing high-quality menus, and ensuring compliance with food safety standards. Ideal candidates will have significant experience in the hospitality sector, strong leadership skills, and relevant food safety certifications.

Qualifications

• 5 years’ experience in hospitality/food service industry.
• 2 years’ experience as a Sous Chef with knowledge of cuisines.

Responsibilities

• Oversee kitchen operations and manage staff.
• Prepare and present high-quality rotational menus.
• Ensure compliance with food safety protocols.

Skills

Leadership

Communication

Food Safety

Education

SafeCheck advanced food safety certification

HACCP certification

Tools

Microsoft Excel

Microsoft Word

GFS

Outlook

Job description

Based in a university campus serving students chef made quality food in a cafeteria style setting. Catering on site functions up to 180 people.

The Sous Chef , reporting to the Chef, is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menus; assisting with the preparation, serving, and control of cooked and uncooked food; training of staff, and ensuring that staff follows prescribed Horizon North Food Safety protocol.

Your work will include :

• Providing kitchen management when Chef is on scheduled days off
• Preparing, presenting, designing, and serving high quality rotational menus
• Supervising all kitchen staff productivity and compliance with Horizon North policies and procedures including health, safety, and quality
• Ensuring all foods are prepared using FOODSAFE protocol and in accordance with Horizon North safety guidelines
• Ensuring food and labour resources managed within budgeted guidelines
• Manage, record, and report inventory on a bi-weekly basis
• Record and report costs on daily spend report

Qualifications

WHO ARE WE LOOKING FOR?

• You have SafeCheck advanced food safety certification or HACCP certification
• You have at least 5 years’ experience in the hospitality / food service industry
• You have at least 2 years’ experience as a Sous Chef in hotels, resorts, restaurants and / or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
• You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
• You have extensive knowledge of menu costing, recipe cards implementation and wage control
• You have an effective leadership style, positive outgoing personality and effective listening skills