Sous Chef

Dexterra; Area B (Shawnigan Lake); On-site; CAD 70,000 - 100,000; Full time

Benefits offered by this job

Extended health & dental benefits

Employee & family assistance program

Be part of an industry leader

Job summary

Dexterra Group is seeking a Chef Manager to oversee culinary operations at a remote BC location. You will plan and direct meal preparation, supervise kitchen staff, manage budgets, and maintain food quality and safety standards.

The role emphasizes developing new recipes, managing suppliers, and driving profitability. The position requires Red Seal certification and 5+ years leading high-volume culinary teams, with Serve Safe/Food Safe credentials.

Qualifications

• Red Seal Chef Status or equivalent certification.
• 5 years of recent, high-volume culinary leadership experience.
• Serve Safe and Food Safe certifications preferred.

Responsibilities

• Lead kitchen operations to ensure culinary excellence and menu execution.
• Plan, prepare and direct meal production for daily service and catering.
• Manage purchasing, budgeting and cost control for culinary operations.
• Supervise, coach, and train kitchen staff; ensure safety and sanitation standards.
• Maintain high food quality and customer satisfaction.
• Ensure compliance with Health and Safety policies and FoodSafe requirements.
• Lead by example in staff development and teamwork.

Skills

Red Seal Chef

5+ years high-volume culinary

Serve Safe / Food Safe

Cost control

Employee management

English fluency

French helpful

Confidentiality

Team leadership

POS systems

Education

Certified Chef (Red Seal)

Tools

POS equipment

Job description

Job Description

WHAT'S THE JOB?

Under the general supervision of the Operations Supervisor and/or District Manager, the Chef Manager is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The

Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary 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
• Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized
• process for each dish
• Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups,
• salads, starches, meats, fish, poultry, vegetables, and desserts
• Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking.
• Complete knowledge of the kitchen, recipes, equipment, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required
• Lead a team by providing coaching/training and delegating tasks, ensuring best practices are followed
• Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success
• Ensure that you and all on-site staff are adhering to required safety regulations and procedures while preparing food including:
  • Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
  • Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut- resistant gloves)
  • Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
  • Complying with FoodSafe and/or ServeSafe standards including the recording of all-time temperature sensitive food items.
• Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies including Fit for Duty.

Qualifications

WHO ARE WE LOOKING FOR?

• Red Seal Chef Status
• 5 years of recent related experience in the food service industry leading high-volume culinary teams
• Serve Safe and Food Safe certified
• Previous experience with cost control and employee management
• Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate and ability to motivate by example
• Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
• Superior knowledge of the safe use of all related equipment
• Highly organized with a strong focus and commitment to quality
• Able to effectively use a computer and all related software, including POS equipment

Additional Information

WHAT’S IN IT FOR YOU?

• Experience one of the most remote locales in the world and enjoy the arctic scenery!
• Extended health and dental benefits plus employee and family assisstance program.
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader.

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.

#IND6

Work That Matters, People Who Care