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 explicit communication with the Executive Chef, District Manager, company staff, and temporary staff. Responsibilities include cost control, inventory support, ordering, receiving, stocking, client requests, and productive 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.

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