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Chef Manager
Dexterra Group
Chef Manager responsible for ensuring culinary excellence and supervising kitchen staff, including meal preparation, recipe development, financial management, and administrative tasks.
21d ago
Expert & Leadership (13+ years), Experienced (8-12 years)
Full Time
Mississauga, Ontario, Canada
Onsite
Company Size
9,000 Employees
Service Specialisms
Facility Management
Asset Management
Building Services
Energy Services
Construction Management
Engineering Services
Project Management
Sustainability Services
Sector Specialisms
Business & Industry
Construction
Defence & Security
Education
Energy
Role
What you would be doing
team leadership
safety compliance
staff training
quality control
menu planning
supplier relations
- Lead a team by delegating tasks and ensuring best practices are followed
- Ensure all staff are adhering to all required safety regulations and procedures while preparing food including:
- Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development
- Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success
- Complete administrative duties for the unit as necessary including payroll functions, employee management, budgeting, and other duties that may arise in the operation of a unit
- Performing physical inventories, adequately maintaining the level of stock at the location o Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out)
- Oversees franchise operations and adheres to all franchise regulations and guidelines
- Remain up-to-date on any changes to current legislation while continually looking for methods to improve processes. Ensure all changes are clearly communicated to all staff members
- Responsible for the integrity of the cash flow process, ensuring staff are following all security procedures closely while performing periodic checks to ensure compliance
- Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut resistant gloves)
- Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit
- Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts
- Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish
- Oversee all aspects of franchise
- Manage all cash handling processes; daily deposits, financial entries, cost verification, invoice creation, etc.
- Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies
- Attend all regularly scheduled Chef Manager meetings ready to discuss your current location and overall culinary success strategies
- Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
- Lead or work alongside the Food Service Director and kitchen staff to control costs of the location by taking measures such as
- Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
- Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging and incorporating creative ideas from employees
- Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
- Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items.
- Schedule and coordinate staff work assignments, taking into consideration business needs and the skills and abilities of individual staff members
- Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana Hospitality
- Maintains and upholds speed of service standards
- Champion and be involved with any construction or unit opening
- Relay with suppliers in regards to maintaining inventory which can include ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the District Manager.
- Implement dishes that take advantage of seasonal availability o Identify menu items that could be more cost effective or replaced by higher yield dishes
- Control portioning of food items to ensure recipe yield meets quantity and budget expectations
- Identify and make recommendations regarding budget requirements for assigned area
What you bring
food safety
red seal
10 years
microsoft suite
cost control
supreme culinary skills
- ServeSafe and FoodSafe certified
- Grip and hold utensils
- Frequent standing and walking required
- Red Seal Chef Status
- Previous experience with cost control and employee management
- Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate
- You’re a Journeyperson or have an interprovincial Red Seal Certificate
- Able to work in hot or cold temperatures
- You have knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook)
- You have SafeCheck advanced food safety certification or HACCP certification
- Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
- Superior knowledge of the safe use of all related equipment
- You have extensive knowledge of menu costing, recipe cards implementation and wage control
- Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
- Highly organized with a strong focus and commitment to quality
- Five years of recent related experience in the food service industry leading high volume culinary teams
- Complete knowledge of the kitchen, recipes, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required
- You have an effective leadership style, positive outgoing personality and effective listening skills
- You have at least 10 years’ experience in the hospitality / food service industry
- Able to effectively use a computer and all related software, including POS equipment Physical Requirements: Reach and lift between 0-10 pounds from floor to shoulder height
- You have at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, with the cooking competency and knowledge of international and domestic cuisines
- You have an excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of guests;
- Extended health and dental benefits that are fully covered.
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Interview process
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Visa SponsorshipInformation not given or found
Security clearance- criminal background checks may be conducted
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Company
Overview
$1 billion
Annual Revenue
The company generates approximately $1 billion in annual revenue, reflecting its strong market presence and operational efficiency.
$100 million
Q4 EBITDA 2023
The company achieved a record Q4 EBITDA of $100 million in 2023, demonstrating significant profitability and financial performance.
75+ years
Industry Experience
With roots in over 75 years of independent Canadian companies, the organization has a long-standing presence and expertise in its sectors.
- Evolved via M&A and rebranded as Dexterra in 2020, building on a legacy of independent Canadian companies.
- Provides full-spectrum infrastructure solutions, serving sectors like aviation, defence, education, healthcare, hospitality, transit, and government.
- Operates in Canada and the U.S., offering services in facilities management, remote camps, modular buildings, reforestation, fire-fighting, matting, and catering.
- Recent strategic move: selling modular unit to double down on core facilities, accommodations, forestry, and energy segments.
- Safety First
- Customer Focused
- Accountability and Ownership
- Sustainability
- Innovation
- Collaboration
- Integrity
Net-zero by 2050
Carbon Emissions Target
Aiming to achieve carbon neutrality by the year 2050 through comprehensive sustainability efforts.
- Reduction in greenhouse gas (GHG) emissions across all operations
- Implementation of energy-efficient solutions and renewable energy projects
- Focus on sustainable resource management and waste reduction
- Ongoing sustainability reporting and transparency
- Commitment to a diverse and inclusive workplace
- Ongoing focus on gender equality and increasing female representation in leadership roles
- Promoting equal opportunities for all employees
- Implementation of training programs aimed at fostering an inclusive culture
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