Culinary Operations Supervisor

Dexterra; Surrey; On-site; CAD 90,000 - 120,000; Full time

Job summary

Dexterra is seeking a Culinary Operations Supervisor to lead culinary excellence and standardization across Western Canada. This role partners with RODs, the National Culinary Operations Manager, Site Chefs, and clients to ensure a high-quality guest dining experience while supporting operational performance.

The position emphasizes strategic leadership through influence, development of culinary standards, training, menu innovation, and cost controls, with extensive travel to operating sites in

Responsibilities

• Collaborate with National Culinary Operations Manager and RODs to develop and implement a long-term culinary strategy.
• Establish and maintain consistent culinary standards, recipes, menus, and presentation across remote sites.
• Assist in menu planning balancing guest satisfaction, nutritional requirements, operational efficiencies, seasonality, and food cost objectives.
• Evaluate emerging culinary trends, technologies, and best practices to enhance guest experience and operational effectiveness.
• Assess site culinary capabilities and identify opportunities for improvement, training, and resource allocation.
• Support implementation of standardized culinary systems, processes, and performance measures across the region.

Job description

Reporting to the Area manager , Remote Hospitality West, the Culinary Operations Supervisor is responsible for leading culinary excellence and standardization throughout Western Canada. The role works closely with Regional Operations Directors (RODs), the National Culinary Operations Manager, Site Chefs, Operations Leaders, and clients to ensure a consistent, high-quality guest dining experience while supporting operational and financial performance.

The Culinary Manager provides strategic leadership through influence rather than direct authority, assisting in developing culinary standards, training programs, menu innovation, recruitment strategies, and operational best practices working with the National Culinary Operations Manager and culinary team. The position plays a key role in driving continuous improvement initiatives related to food quality, waste reduction, inventory management, purchasing practices, and seasonal menu execution. While the role does not have direct P&L accountability, it significantly influences financial performance by supporting operational teams in achieving established KPIs and culinary cost targets. Extensive travel is required, with a strong emphasis on field presence and hands-on coaching within operating sites throughout Western Canada.

Strategic Vision

• Collaborate with National Culinary Operations Manager and RODs Develop and implement a long-term culinary strategy that aligns with organizational goals, client expectations, and operational requirements.
• Partner with the National Culinary Operations Manager and RODs to establish and maintain consistent culinary standards, recipes, menus, and presentation expectations across all remote hospitality sites.
• Assist Culinary Coordinator and Culinary team in menu planning initiatives that balance guest satisfaction, nutritional requirements, operational efficiencies, seasonality, and food cost objectives. Bringing guest feedback and client needs from operations feedback to the development.
• Evaluate emerging culinary trends, technologies, and best practices to enhance guest experience and operational effectiveness and work with culinary team on any developments
• Assess site culinary capabilities and identify opportunities for improvement, training, and resource allocation.
• Support implementation of standardized culinary systems, processes, and performance measures across the region.

Leadership

• Provide coaching, mentorship, and subject matter expertise to Site Chefs and culinary teams across multiple regions.
• Build strong working relationships with operational leaders and culinary teams while promoting accountability for food quality and execution standards.
• Develop, implement, and maintain comprehensive onboarding and ongoing development programs for culinary employees.
• Support recruitment efforts for Chef and culinary leadership positions, including candidate evaluation, interviewing, and succession planning.
• Participate in client meetings where required and presentations related to culinary performance, food quality concerns, menu enhancements, and service improvements.
• Act as a trusted advisor to Operations teams on culinary matters, quality initiatives, and workforce development.

P&L

• Support RODs and Site Leadership teams in achieving established food cost, labour efficiency, guest satisfaction, and operational KPIs.
• Analyze culinary and operational performance metrics to identify opportunities for cost optimization and improved profitability.
• Partner with site teams to improve ordering practices, menu utilization, inventory controls, and waste management programs.
• Provide recommendations that positively influence food cost management while maintaining quality and guest satisfaction.
• Assist in the development and monitoring of culinary-related operational action plans to improve overall site financial performance.
• Ensure culinary decisions align with contractual requirements and operational objectives.

Operational Efficiency

• Conduct regular culinary audits to evaluate compliance with company standards, client expectations, food safety requirements, and operational best practices.
• Monitor and improve consistency of food quality, recipe execution from Dexterra Kitchen, portion control, presentation, and service delivery across all sites.
• Lead continuous improvement initiatives focused on waste reduction, inventory management, food utilization, and procurement efficiencies working closer with the culinary team on national programs.
• Identify operational challenges and develop practical solutions that improve productivity and guest experience.
• Support implementation of seasonal menu programs, Dexterra Kitchen menu program and ensure consistent execution across all operations.
• Utilize operational data and performance metrics to drive informed decision-making and continuous improvement.
• Ensure adherence to food safety regulations, HACCP principles, and company policies.
• Maintain a