Chef Manager (B&I food services)

Dexterra; Mississauga; Presencial; CAD 65.000 - 75.000; Jornada completa

Descripción de la vacante

Dexterra Signature Dining in the GTA West region (Mississauga) seeks a hands-on Chef Manager to lead culinary operations and elevate guest experiences. You will balance kitchen leadership with team development, cost control, and customer engagement, delivering high-quality scratch-made food and memorable service.

You will own daily menus, feature items, catering events, and ensure food safety, portioning, and standards are consistently met while building a positive, accountable team culture.

Formación

• Experience leading culinary teams in hospitality.
• Ability to manage a kitchen and service during busy periods.
• Strong focus on food safety, cost control and standards.

Responsabilidades

• Deliver consistently exceptional food quality, presentation and service.
• Stay hands-on in the kitchen, preparing fresh, scratch-made food and leading by example.
• Lead menu execution, daily features, catering and special events.
• Bring creativity to menu planning and keep the food program fresh and engaging.
• Maintain high standards of food safety, production, cleanliness and kitchen organization.
• Ensure recipes, portioning and culinary standards are executed consistently.
• Coach, mentor and develop a team of culinary and service professionals.
• Build a team that takes pride in the food they serve and the experience they create.
• Identify what needs attention, take initiative and follow through.

Conocimientos

Culinary leadership

Team development

Operations management

Menu execution

Descripción del empleo

• Compensation: CAD 65,000 - CAD 75,000 - yearly

Company Description

WHO ARE WE?

Dexterra Group (TSX: DXT)is a leading provider of support services and infrastructure support solutions across Canada and the United States. Through our diverse businesses, we deliver facilities management, food services, remote workforce accommodations, forestry services, and other operational solutions that help organizations operate safely, efficiently, and sustainably.

For more than 80 years, Dexterra has supported clients across a wide range of industries and environments, from commercial and institutional facilities to remote worksites and natural resource operations. We are committed to delivering exceptional service while creating meaningful opportunities for our people, clients, and communities.

Work That Matters, People Who Care.

Job Description

WHAT’S THE ROLE?

It happens when an experienced culinary leader sets the standard.

At Dexterra Signature Dining, we create exceptional customer experiences through food, hospitality and service. Great food brings people together, and we give our culinary teams the opportunity to take pride in what they create and ownership of the operations they lead.

With new business opportunities coming to GTA West, from Toronto to Mississauga, we're looking for hands-on Chef Managers who bring more than culinary expertise. We're looking for people with the right attitude, the motivation to make an impact and the drive to take ownership of their operation.

As a Chef Manager, you'll lead the culinary experience and performance of your operation, balancing time in the kitchen with developing your team, engaging with customers and managing the business behind the food.

Lead a Quality-Driven Food Program

• Deliver consistently exceptional food quality, presentation and service.
• Stay hands-on in the kitchen, preparing fresh, scratch-made food and leading by example.
• Lead menu execution, daily features, catering and special events.
• Bring creativity to menu planning and keep the food program fresh and engaging.
• Maintain high standards of food safety, production, cleanliness and kitchen organization.
• Ensure recipes, portioning and culinary standards are executed consistently.

Lead and Develop Your Team

• Coach, mentor and develop a team of culinary and service professionals.
• Create a positive, accountable and customer-focused workplace culture.
• Set clear expectations and lead from the front, particularly during busy service periods.
• Build a team that takes pride in the food they serve and the experience they create.

Take Ownership of the Operation

• Identify what needs attention, take initiative and follow through.
• Build strong relationships with clients and customers and maintain a visible presence in the operation.
• Use feedback to continuously improve the food program and customer experience.
• Manage food costs, labour, purchasing and inventory while maintaining quality and service.