Executive Chef

Responsibilities

• Plan and organize rotating menu production
• Supervise kitchen productivity and ensure compliance with health, safety, and quality standards
• Provide training and support to employees to drive continuous improvement
• Manage food requirements through efficient purchasing and procurement processes
• Participate in cost and budget management to meet financial goals and maintain client satisfaction
• Oversee human resources management and resolve potential conflicts
• Ensure all food preparation meets MAPAQ hygiene and safety standards
• Manage monthly inventory and ensure safe use of cleaning products
• Address dietary restrictions, including allergies and vegetarian requirements, during menu planning

Requirements

• Diploma in hospitality, catering, or an equivalent combination of technical training and experience
• Minimum of 10 years of experience in kitchen team management
• Proven experience in large-volume cooking
• Knowledge of vegetarian cuisine
• MAPAQ hygiene and food safety certification (highly recommended)
• Experience managing food and labor costs
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint, Outlook)
• Bilingualism in French and English
• Experience working in remote or isolated environments is considered an asset

Benefits

• Competitive rotation schedule (14/14)
• Travel allowances provided
• Room and board included
• Comprehensive medical and dental benefits
• RRSP options and a range of social benefits
• Opportunities for career advancement within a growing company

About the Company

Dexterra Group is a growing, financially stable, and publicly traded company (TSX:DXT) with an extensive presence across North America. Certified as a Great Place to Work®, we offer opportunities in a culture that promotes stability, diversity, inclusion, and work-life balance. For over 75 years, our companies have been dedicated to serving North American clients by managing environments that play a vital role in our economy and local communities.