Executive Chef

Company Description

WHO ARE WE?

We've been serving clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together - offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

WHAT'S THE JOB

?The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands‑on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.

The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 2,000 meals served daily.

The Executive Chef is responsible for building, leading, and developing a high‑performing culinary team capable of delivering consistent, high‑quality food service throughout this growth.

Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.

YOUR WORK WILL

INCLUDEFull accountability for all food service operations, from planning through executionPreparing, presenting, designing, and serving high‑quality rotational menus at scaleLeading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 2,000+ guests per dayEnsuring strict adherence to food safety, quality, and contractual scope requirementsEnforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCPLeading, training, developing, and mentoring the entire culinary teamSupervising kitchen staff productivity, performance, and compliance with policies and proceduresManaging labour, food, and chemical resources to ensure efficiency and cost controlOverseeing ordering, inventory control, and bi‑weekly inventory countsApplying expertise in dietary requirements including allergies, vegan, vegetarian, and special dietsMaintaining high standards of cleanliness, organization, and professionalismServing clients and guests in a personable, professional, and service‑oriented mannerSupporting the Site Manager with culinary input related to planning, forecasting, and operational executionQualifications

WHO ARE WE LOOKING FOR

?Chef or Certified Executive, with culinary education and/or Chef designationAuthorized to work in the United StatesAdvanced Food Safety or HACCP certificationMinimum 8 years of experience in the hospitality or food service industryMinimum 8 years of experience as a Chef, including hotels, resorts, restaurants, or workforce lodgesDemonstrated experience operating large‑volume food service environmentsStrong knowledge of menu costing, recipe card implementation, and cost controlsAdvanced practical and theoretical knowledge across all kitchen areas:

Hot KitchenCold KitchenPastry / BakeryButcheryBanquets and mass‑service operationsProficiency with Microsoft Excel, Word, Outlook, and food service systemsProven ability to lead, develop, and retain culinary teamsA leadership style that demonstrates ownership, accountability, strong communication, and professionalismAdditional InformationDexterra is an Equal Opportunity Employer. We do not discriminate in employment based on race, color, religion, sex (including pregnancy), sexual orientation, gender identity, national origin, age, disability, genetic information, or any other status protected by applicable law.