Facilities Management jobs in Canada

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North 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.

The Baker / Breakfast Cook is a hands‑on culinary position responsible for preparing fresh, high‑quality baked goods, breakfast meals, and a variety of salads, pickle, deli, and fruit selections from scratch while maintaining the highest standards of food safety, cleanliness, and professionalism. This role is not a management position – all decisions, requests, and communications flow through the Chef Manager. The Baker / Breakfast Cook works as a key part of the culinary team, showing respect for guests, colleagues, and the client’s expectations at all times.

This role involves working in a remote camp setting, with specific details about the location disclosed at the time of hiring. Please note only candidates residing in the Winnipeg area will be considered for this position.

• All meals and accommodations are provided
• Travel is provided to and from the site locations from designated locations in the Winnipeg area
• Private room with cable television
• Access to Wi‑Fi
• Access to laundry facilities and detergents
• Access to a gym and common areas

• Prepare all baked goods, breads, pastries, muffins, and desserts from scratch, ensuring consistency, quality, and freshness.
• Execute breakfast service with attention to presentation, portion control, and guest satisfaction.
• Create a variety of salads along with pickle, deli, and fruit selections, ensuring freshness, flavor balance, and visual appeal.
• Prepare late plates as required, labeling and storing them safely.
• Follow production plans to minimize waste while meeting client expectations.
• Complete all temperature logs, sanitation records, and production documentation accurately.
• Practice FIFO (First In, First Out) and proper product labeling and storage.
• Maintain clean, organized bakery and prep areas, ensuring compliance with HACCP and food safety guidelines.
• Handle equipment responsibly and report maintenance issues to the Chef Manager.
• Ensure guest service and food presentation reflect the company’s high hospitality standards.
• Support teammates when needed and communicate clearly with the Chef Manager regarding workload and priorities.

• Safety & Compliance:
  • Follow all company, client, and government policies.
  • Comply with HACCP, WHMIS, and all Food Safe requirements at every step of food production.
  • Maintain a current Food Safe Certificate and ensure it is up to date.
• Personal Protective Equipment (PPE):
  • Wear cut‑resistant gloves, apron, and chef jacket with sleeves rolled down at all times while preparing or serving food.
  • Wear a beanie and hair net to ensure full hair coverage.
  • Use hospitality‑grade, non‑slip footwear for safety on all kitchen floors.
• Cleanliness & Hygiene:
  • Keep all work surfaces, tools, and equipment clean and sanitized throughout the shift.
  • Practice proper handwashing and cross‑contamination prevention procedures.
  • Dispose of waste properly and maintain a tidy work environment.
• Workplace Behavior:
  • Arrive on time, fit for duty, and ready to work safely.
  • Uphold a professional appearance and conduct yourself with courtesy and respect.
  • Participate in toolbox talks, safety meetings, and ongoing training.
  • Report any hazards, injuries, or unsafe conditions immediately to the Chef Manager.
  • If working alone, ensure company “Working Alone Procedures” are followed at all times.

• Follow all direction from the Chef Manager; all menu, recipe, and operational decisions go through them.
• Maintain attention to detail, consistency, and pride in every product.
• Treat guests and coworkers with courtesy, respect, and professionalism at all times.
• Adhere to the Code of Business Conduct, Harassment‑Free Workplace Policy, and Health & Safety Policy.
• Keep uniform clean, complete, and properly worn — chef jacket sleeves rolled down, apron fastened, hair net/beanie secured, and non‑slip shoes in good condition.
• Demonstrate discipline, cleanliness, and care in all tasks — no shortcuts.
• Communicate clearly when supplies are low, equipment is malfunctioning, or safety concerns arise

• Current Food Safe certificate is required
• Large scale camp cooking experience required
• Must clear the Personal Risk Assessment - background check
• Red Seal or other certification is an asset
• Experience in accurately producing weekly inventories
• High standards in maintaining a clean and organized Kitchen
• A self‑starter with the ability to work in a fast‑paced environment with little or no supervision
• Be able to handle the following physical demands:
  • Lift, carry, push, or pull up to 50 lbs
  • Climb ladders or stairs
  • Stand, walk, squat, kneel or sit according to task for extended lengths of time
  • Perform repetitive hand work requiring full use of both hands
  • Perform work with arms at full length
  • Work with arms above shoulder height

• Enjoy excellent work‑life balance
• Ability to expand skills in a large camp atmosphere
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader

Although Bakers work on a rotational schedule of 2 weeks on/1 week off, work hours, rotations, and duties may vary depending on operational needs. Site locations are in remote settings, requiring either air travel to site, or via ground on our shuttle. You may be required to work nights, weekdays, weekends, and general holidays. Wages are paid on an hourly basis within the pay range of $23.89-$25 per hour.

Dexterra Group is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability‑related accommodations during the hiring selection process are available upon request.