Dexterra
hospitality
SousChef
“Sous Chef at Dexterra. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement. Oversee day-to-day operation of ordering food ingredients. Plan menu”
What You'll Achieve.
operational metrics; resource planning; continuous improvement
Industry & Context.
safety sensitive position, drug and alcohol testing, fitness assessment, 20 days on and 10 days off shift, 11-12 hour workdays, Transportation provided to site
What They're Looking For.
Must Have
interprovincial Red Seal Certificate, SafeCheck advanced food safety certification or HACCP certification, at least 10 years’ experience in the hospitality / food service industry, at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook), extensive knowledge of menu costing, recipe cards implementation and wage control, an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of, an effective leadership style, positive outgoing personality and effective listening skills
What You'll Do.
Oversee day-to-day operation of ordering food ingredients
Assist with preparation of food
Assist with serving of food
Assist with control of cooked food
Assist with control of uncooked food
Ensure staff follows prescribed Horizon North Food Safety protocol
Prepare high quality rotational menus
Present high quality rotational menus
Design high quality rotational menus
Serve high quality rotational menus
Supervise kitchen staff productivity
Supervise compliance with Horizon North policies
Supervise compliance with health
Supervise compliance with safety
Supervise compliance with quality
Lead training of employees
Lead development of employees
Lead mentoring of employees
Ensure all foods prepared using FOODSAFE
Ensure all foods prepared using HACCP methods
Ensure foods prepared in accordance with Horizon North safety guidelines
Ensure labour resources used effectively
Ensure labour resources used efficiently
Ensure chemical resources used effectively
Ensure chemical resources used efficiently
Conduct inventory on bi-weekly basis
Support all roles in kitchen
Ensure on time meal service
Ensure accuracy of kitchen cleanliness
How You'll Work.
Team & Collaboration
cross-functional coordination; vendor/stakeholder management
Communication Scope
effective listening skills
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