Start your journey in culinary leadership with Dexterra Group as a Sous Chef. Direct kitchen operations, enhance menu creativity, and mentor aspiring chefs.
As the Sous Chef, you will assume responsibility for running the kitchen efficiently, overseeing food preparation, and managing staff training programs. Your role emphasizes menu planning, ensuring high food safety standards, and maintaining quality in food production. You will also work closely with management to achieve financial goals and maintain client satisfaction.
Key Responsibilities:
• Plan and oversee rotating menu production
• Supervise health compliance and kitchen productivity
• Train and develop kitchen personnel for excellence
• Assist in managing food purchasing and supply
• Conduct monthly kitchen inventory and assessments
Requirements:
• Culinary experience with supervisory responsibilities
• Knowledge of MAPAQ health and safety standards
• Innovative approach to menu design for diverse dietary needs
• Competency in inventory controls
• Robust leadership and team management skills
Lead culinary excellence with Dexterra Group as a proactive and skilled Sous Chef.
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📌 Culinary Leadership: Sous Chef Role (Sherbrooke)
🏢 Dexterra
📍 Sherbrooke