Lead catering teams for Dexterra by coordinating staff, suppliers, budgets, and food safety while delivering organized, client-focused service. Support business growth.

The Sous Chef supervises and trains staff while overseeing catering events under the Chef Manager. This position requires clear communication with the Executive Chef, District Manager, company staff, and temporary staff. Responsibilities include cost control, inventory support, ordering, receiving, stocking, client requests, and effective operations.

Key Responsibilities:

- Supervise and train catering staff in required procedures
- Coordinate suppliers, orders, inventories, receiving, and stocking
- Resolve supplier, customer, and client discrepancies




- Maintain communication among culinary and management teams
- Identify business growth opportunities and support unit operations

Requirements:

- Three years of related catering industry experience
- Experience in multi-million-dollar catering operations or equivalent
- Cost control and employee management experience
- Ability to forecast needs and target growth opportunities
- Ability to operate related equipment safely and use POS software

Apply catering leadership, cost control, communication, and food safety expertise as Dexterra’s Sous Chef.

📌 Sous Chef Catering Team Leader (Mississauga)
🏢 Dexterra
📍 Mississauga