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 dietary restrictions including allergies and vegetarian requirements
• Perform monthly inventory counts

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
• English language proficiency
• MAPAQ Food Safety and Sanitation Manager certification is strongly preferred
• Experience in remote locations within natural resources or construction industries is an asset

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.