Chef

Responsibilities

• Prepare, present, design, and serve high quality rotational menus
• Supervise kitchen staff productivity and compliance with health, safety, and quality policies
• Lead in the training, developing, and mentoring of employees
• Ensure food preparation follows FOODSAFE and HACCP methods
• Manage labour and chemical resources effectively
• Plan and prepare meals considering dietary restrictions, allergies, vegan, and vegetarian needs
• Conduct bi-weekly inventory

Requirements

• Journeyperson or interprovincial Red Seal Certificate
• SafeCheck advanced food safety or HACCP certification
• At least 10 years of experience in hospitality or food service
• At least 10 years of experience as a Chef in hotels, resorts, restaurants, or remote lodges
• Proficiency in Microsoft Excel, Word, GFS, and Outlook
• Extensive knowledge of menu costing, recipe implementation, and wage control
• Strong background in Hot Kitchens, Cold Kitchens, Pastry/Bakery, Butchery, and Banquets

Benefits

• 20 days on/10 days off rotation
• Fully covered extended health and dental benefits
• Paid travel time

About the Company

Dexterra Group has been serving Canadian clients for over 75 years, supporting infrastructure and built assets to help clients achieve higher performance and productivity.