Executive Chef

Responsibilities

• Plan rotating menu production
• Supervise productivity and ensure compliance with health, safety, and quality standards
• Provide training and support to employees for continuous improvement
• Manage food requirements, purchasing, and procurement processes
• Participate in cost and budget management to achieve financial objectives
• Manage human resources and address workplace conflicts
• Ensure food preparation complies with MAPAQ regulations and hygiene standards
• Manage monthly inventory counts
• Accommodate dietary restrictions including allergies and vegetarian requirements

Requirements

• Degree in Hospitality Management, Food Service, or equivalent experience
• Experience in high-volume food production environments
• Minimum of 10 years of experience managing kitchen teams
• Experience in food and labour cost management
• Proficiency with Microsoft Office Suite and scheduling software
• English language proficiency
• MAPAQ Food Safety and Sanitation Manager certification is strongly preferred

Preferred Qualifications

• Previous experience working in remote locations within the natural resources or construction industries

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.