Floater / On Call Chef

Dexterra Group; Vancouver; On-site; CAD 70,000 - 90,000; Full time

Job summary

Dexterra Group seeks a Chef Manager to lead culinary operations across a high-volume kitchen, planning menus, managing budgets, and directing catering and cafeteria services. The role requires strong leadership, cost control, and compliance with safety standards.

You will supervise staff, develop recipes, and ensure food quality while driving profitability. The Chef Manager will oversee kitchen operations, coordinate with suppliers, and maintain food safety compliance.

Qualifications

• Red Seal Chef Status.
• 5 years of recent related experience in the food service industry leading high-volume culinary teams.
• ServeSafe and FoodSafe certified.
• 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 and ability to motivate by example.
• Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies.

Responsibilities

• Ensure culinary excellence of the location through planning, preparation and direction of meals, including catering and new recipes.
• Order and resolve discrepancies with suppliers and adhere to budgets for culinary operations.
• Supervise and train staff within their charge to ensure best practices.
• Lead a team by coaching and delegating tasks while maintaining high product quality and customer satisfaction.
• Develop menus and recipes for cafeteria and catering events, aligning with company standards and client preferences.
• Establish and implement food preparation schedules to create an efficient, organized process for each dish.
• Prepare and/or direct preparation of foods for meals, daily specials, and catered events including soups, salads, starches, meats, fish, poultry, vegetables and desserts.
• Maintain comprehensive knowledge of kitchen equipment, service stations and POS systems, providing support when needed.
• Uphold safety regulations and proper PPE usage; ensure strict adherence to Food Safe/Serve Safe standards.

Skills

Team leadership

English communication

French ability

Cost control

Staff training

Education

Red Seal Chef Status

Tools

ServeSafe

FoodSafe

Job description

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence acrossthe entire continentNorth America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care

Job Description

Under the general supervision of the Operations Supervisor and/or District Manager, the Chef Manager is tasked with

ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation

of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The

Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with

suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training

all staff within their charge.

• Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit
• Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s
• Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish
• 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
• Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking.
• Complete knowledge of the kitchen, recipes, equipment, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required
• Lead a team by providing coaching/training and delegating tasks, ensuring best practices are followed
• Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success
• Ensure that you and all on-site staff are adhering to required safety regulations and procedures while preparing food including:
  • Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives,
  • Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-
  • Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
  • Complying with Food Safe and/or Serve Safe standards including the recording of all-time temperature sensitive food items.

Qualifications

Red Seal Chef Status

• 5 years of recent related experience in the food service industry leading high-volume culinary teams
• ServeSafe and FoodSafe certified
• 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 and ability to motivate by example
• Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies