WHO ARE WE?
Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work‑life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.

ESSENTIAL DUTIES AND RESPONSIBILITIES
Under the general supervision of the Chef Manager, the Cook is a staff member with culinary training who assists in the preparing meals and daily specials for cafe dining and catering events, trains team members in best practices, participates in cost controlling measures, and serves customers ensuring the highest quality of food and service standards.

Perform preparation, cooking, and serving duties for meals, daily specials, and catered events as per recipe standards for items such as soups, salads, starches, meats, fish, poultry, vegetables, and desserts.

Utilize various preparation methods such as roasting, grilling, steaming, poaching, boiling, and baking.

Adhere to all required safety regulations and procedures while preparing food including:

Using proper techniques when using tools, supplies, and equipment (e.g. knives, ovens, cleaning materials).

Wearing and correctly using personal protective equipment (e.g. non‑slip shoes, cut‑resistant gloves).

Monitoring equipment and notifying appropriate parties of malfunctions or needed repairs.

Complying with FoodSafe and/or ServeSafe standards, including recording all time‑temperature sensitive food items.





Following all Health and Safety and sanitation policies and procedures set by applicable legislation and company policies.

Acting in an advisory capacity to the Sous Chef/Chef Manager, make suggestions for menu planning and costing that consider dish popularity, cost to produce, and seasonal trends.

Assist with leading a team by delegating tasks, coaching, and ensuring best practices are followed, while providing additional support where necessary.

Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success.

Assist in controlling costs of the location by taking measures such as:

Adequately maintaining inventory levels.

Maintaining food rotation in storage to minimize spoilage and waste (First in, First out).

Adhering to portioning standards to ensure recipe yield meets quantity and budget expectations.

Suggesting dishes that take advantage of seasonal availability.

Examining work stations to organize them for maximum productivity and efficiency.

Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all areas, including kitchen, fridges, freezers, front and back of house, and related equipment.

Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana Hospitality.

Maintain speed of service standards.

Listen to customers (internal and external) and respond professionally to all questions and concerns, directing concerns to further levels of management as needed.

Other duties as assigned.

EDUCATION AND/OR WORK EXPERIENCE REQUIREMENTS

Completion of post secondary culinary training.

2 years of experience creating dishes and serving customers in a high volume restaurant,



cafeteria, or café setting.

ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry.

Experience leading high performance teams with a track record of producing results while motivating team members.

Excellent culinary tastes and an artistic flair for creating unique meals and appealing presentations.

Demonstrated commitment to delivering exceptional customer service in a timely manner.

Consultative skills for communicating continuous improvement opportunities tactfully.

Responsible, self‑motivated, and hard working with a solid work ethic, willing to take the extra step needed to deliver exceptional service.

Work accurately and in an efficient manner while managing multiple tasks and priorities.

Highly organized with a solid focus and commitment to quality.

Ability to work in a team based environment with high levels of cooperation, willing to support other team members in their roles.

PHYSICAL REQUIREMENTS

Reach and lift between 0-10 pounds from floor to shoulder height.

Frequent standing and walking required.

Grip and hold utensils.

Able to work in hot or cold temperatures.

CAREER PROGRESSION POSSIBILITIES

Sous Chef

Supervisor

Catering

WHAT’S IN IT FOR YOU?

Be part of an industry that's more important than ever!

Employee Referral Program!

Career advancement opportunities.

Whereas other companies are downsizing, we are growing!

Be #1 on day 1 by joining an industry leader.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability‑related accommodations during the hiring selection process are available upon request.

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📌 Second Cook (Ontario)
🏢 Dexterra
📍 Ontario