Executive Chef

Responsibilities

• Full accountability for all food service operations from planning through execution
• Preparing, presenting, and designing high-quality rotational menus at scale
• Leading kitchen operations to service 500+ guests daily with growth potential to 2,000+
• Enforcing compliance with food safety programs including FOODSAFE and HACCP
• Leading, training, and mentoring the culinary team
• Managing labor, food, and chemical resources for cost control
• Overseeing ordering, inventory control, and bi-weekly inventory counts
• Managing dietary requirements including allergies, vegan, and vegetarian diets

Requirements

• Chef or Certified Executive with culinary education or designation
• Minimum 8 years of experience in hospitality or food service
• Minimum 8 years of experience as a Chef in hotels, resorts, restaurants, or workforce lodges
• Demonstrated experience in large-volume food service environments
• Advanced Food Safety or HACCP certification
• Strong knowledge of menu costing and recipe card implementation
• Proficiency with Microsoft Excel, Word, and Outlook
• Authorized to work in the United States

About the Company

Dexterra Group supports the infrastructure and built assets that play a vital role in society, helping clients achieve higher performance and productivity through expert teams and regional expertise.