Chef Manager — Culinary Leader & Ops Quality

Dexterra; Mississauga; On-site; CAD 65,000 - 75,000; Full time

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Culinary leadership

Team development

Operations management

Menu execution

Job description

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.