Dexterra Group
Hospitality
CateringSousChef
“Catering Sous Chef at Dexterra Group. Skills: Catering operations, Food preparation, Staff management. Oversee preparation of all catering events. Perform administrative and financial duties”
What You'll Achieve.
Generate additional profit for the unit.; Provide a higher level of service.
Industry & Context.
Resolving any issues that may arise.; Resolve discrepancies with suppliers
What They're Looking For.
Must Have
Three years of recent related experience in the catering food service industry leading high volume catering teams, Fully Fluent in a wide variety of World wide food cultures and menus, Full knowledge of Special Diets, Vegan, Halal, Gluten-Free, Dairy-Free, etc., High level of attention to detail and multitasking, Serve Safe and/or Food Safe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry., Superior communication skills in both verbal and written English., Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies in a unionized environment, Work accurately and in an efficient manner while managing multiple tasks and priorities., Able to lead projects, forecast business needs, and identify and target growth opportunities., Highly organized with a focus and commitment to quality., Able to operate all related equipment in a safe manner., Able to effectively use a computer and all related software, including POS equipment., Ability to work efficiently, work under pressure, keep up with strict timelines of catering, understand how to read a BEO
Nice to Have
Red Seal Chef Status
What You'll Do.
Oversee preparation of all catering events
Perform administrative and financial duties
Order supplies and resolve discrepancies
Create and adhere to budgets
Supervise and train staff
Cook from scratch with local ingredients
Source and develop new ideas
Plan and develop menus and recipes
Establish and implement food preparation schedules
Coordinate with Chef Manager for catering events
Work with clients to meet needs
Respond to customer concerns immediately
Implement new techniques for service
Ensure staff adhere to safety regulations
Maintain clear communication lines
Provide support for physical inventories
Ensure sanitation of work area
Identify opportunities for business growth
Train and develop staff
Listen to customers and respond professionally
Remain an ambassador of goodwill
Assist with other unit operations
How You'll Work.
Team & Collaboration
Maintain clear lines of communication and understanding between all parties including the Executive Chef, District Manager, and staff (Company staff and temporary staff); Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed.
Communication Scope
Superior communication skills in both verbal and written English.; Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies in a unionized environment
Process & Methodology
Able to lead projects
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