Lodge Kitchen Lead – 20/10 Rotation, Great Benefits

Dexterra; Edmonton; On-site; CAD 65,000 - 90,000; Full time

Benefits offered by this job

Extended health and dental benefits

Employee and family assistance program

Great home and work life balance

Job summary

Dexterra Group is seeking a Chef to lead the kitchen operations at a Dexterra Remote Services camp facility in Canada. The role involves planning menus, training staff, and ensuring safety and quality standards on a 20/10 rotation with 12-hour shifts.

The ideal candidate has 5+ years in hospitality, a Red Seal or Journeyperson, and strong cost-control skills, with proficiency in MS Office and GFS. A valid Class 5 license and FOODSAFE/HACCP are required.

Qualifications

• Journeyperson or Red Seal certification required.
• SafeCheck advanced food safety certification or HACCP certification required.
• Minimum 5 years in hospitality/food service.
• At least 2 years as Sous Chef in hotels, resorts, or remote lodges.
• Strong computer skills (MS Office, GFS).
• Extensive knowledge of menu costing, recipe cards, and wage control.
• Reliable leadership style and strong communication.
• Valid Class 5 Driver's License.

Responsibilities

• Oversee day-to-day kitchen operations and staff training.
• Plan and present high-quality rotational menus.
• Supervise kitchen staff and ensure safety, health, and quality standards.
• Ensure food safety protocols (FOODSAFE) are followed.
• Manage food and labor within budgeted guidelines.
• Grocery ordering via GFS order guide.

Skills

Red Seal

Food Safety

Hospitality exp

Sous Chef exp

MS Office

GFS knowledge

Menu costing

Leadership

Driver's license

Education

Journeyperson / Red Seal Certification

SafeCheck / HACCP certification

Tools

GFS

Microsoft Excel

Microsoft Word

Outlook

Job description

Dexterra Group is seeking a Chef to lead the kitchen operations at a Dexterra Remote Services camp facility in Canada. The role involves planning menus, training staff, and ensuring safety and quality standards on a 20/10 rotation with 12-hour shifts.

The ideal candidate has 5+ years in hospitality, a Red Seal or Journeyperson, and strong cost-control skills, with proficiency in MS Office and GFS. A valid Class 5 license and FOODSAFE/HACCP are required.