The companies that began independently and now form Dexterra have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. The companies that began independently and now form Dexterra have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Under the general supervision of the District Manager, the Chef Manager is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge. Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging and incorporating creative ideas from employees Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts Complete knowledge of the kitchen, recipes,



service stations, and point of sale machines at the location with the ability to step in and provide additional support where required Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success Ensure all staff are adhering to all required safety regulations and procedures while preparing food including: Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut resistant gloves) Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items. Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies Lead or work alongside the Food Service Director and kitchen staff to control costs of the location by taking measures such as Performing physical inventories, adequately maintaining the level of stock at the location o Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out)



Control portioning of food items to ensure recipe yield meets quantity and budget expectations Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development Manage all cash handling processes; Complete administrative duties for the unit as necessary including payroll functions, employee management, budgeting, and other duties that may arise in the operation of a unit Responsible for the integrity of the cash flow process, ensuring staff are following all security procedures closely while performing periodic checks to ensure compliance Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana Hospitality Maintains and upholds speed of service standards Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed Champion and be involved with any construction or unit opening Education And/or Work Experience Requirements Red Seal Chef Status Five years of recent related experience in the food service industry leading high volume culinary teams Previous experience with cost control and employee management Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies Highly organized with a strong focus and commitment to quality Able to effectively use a computer and all related software, including POS equipment Physical

Requirements:
Extended health and dental advantages that are fully covered. You’re a Journeyperson or have an interprovincial Red Seal Certificate You have SafeCheck advanced food safety certification or HACCP

📌 Chef Manager (Canada)
🏢 Dexterra Group
📍 Canada