Executive Chef

Salt Lake City, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $69,200.00 - $95,300.00

Work Schedule

Standard Hours

Benefits

Equal opportunity employer

Job Description

Dexterra Group has been a reliable name in the infrastructure and built assets sector for over 75 years. The company originated from multiple independent entities that have come together to form a robust organization committed to supporting clients in maintaining and enhancing key infrastructure components that are essential to society's daily functioning. Known for bringing together highly skilled teams with both experience and regional expertise, Dexterra ensures that companies can operate efficiently and successfully, day in and day out. The organization’s commitment to excellence and passion for client satisfaction have anchored its success and reputation in the industry.

The Executive Chef role at Dexterra is a critical leadership position within the company’s workforce accommodations division. This role calls for a strategic and hands-on leader to oversee the entire food service operation at a Dexterra facility initially serving around 500 people daily, with expectations to grow rapidly to more than 2,000 meals per day. The Executive Chef will be responsible for managing all culinary functions including menu planning, procurement, food production, staffing, training, and strict compliance with health and safety standards. Reporting directly to the Operations Manager and Assistant Manager, this senior position requires a commitment to food safety, quality, and client satisfaction at scale, making sure that all operations conform to Dexterra’s stringent food safety policies, including FOODSAFE and HACCP programs.

The Executive Chef will lead a highly skilled culinary team, nurturing a culture of high performance and continuous development to ensure consistent delivery of high-quality food service. This role also demands expertise in managing large-scale food operations efficiently, including labor management, food and chemical resource controls, inventory management, and cost control. The position involves preparing, presenting, designing, and serving diverse, high-quality rotational menus, catering to various dietary needs such as allergies, veganism, vegetarianism, and other special diets. Additionally, the Executive Chef will maintain impeccable standards of cleanliness, organization, and professionalism, while also serving clients and guests with utmost respect and professionalism.

Overall, this role offers an exciting opportunity to be part of a reputable organization that values innovation, leadership, and operational excellence in food services. The Executive Chef will play a pivotal role in supporting the Site Manager with culinary input related to forecasting, planning, and operational execution, ensuring the food service operation grows alongside Dexterra’s expanding client needs while maintaining excellent service standards and compliance.

Job Requirements

chef or certified executive with culinary education and/or chef designation
authorized to work in the united states
advanced food safety or HACCP certification
minimum 8 years of experience in the hospitality or food service industry
minimum 8 years of experience as a chef including hotels, resorts, restaurants, or workforce lodges
demonstrated experience operating large-volume food service environments
strong knowledge of menu costing, recipe card implementation, and cost controls
advanced practical and theoretical knowledge across all kitchen areas including hot kitchen, cold kitchen, pastry/bakery, butchery, and banquets/mass-service operations
proficiency with microsoft excel, word, outlook, and food service systems
proven ability to lead, develop, and retain culinary teams
a leadership style that demonstrates ownership, accountability, strong communication, and professionalism

Job Qualifications

Chef or Certified Executive, with culinary education and/or Chef designation
Authorized to work in the United States
Advanced Food Safety or HACCP certification
Minimum 8 years of experience in the hospitality or food service industry
Minimum 8 years of experience as a Chef, including hotels, resorts, restaurants, or workforce lodges
Demonstrated experience operating large-volume food service environments
Strong knowledge of menu costing, recipe card implementation, and cost controls
Advanced practical and theoretical knowledge across all kitchen areas including hot kitchen, cold kitchen, pastry/bakery, butchery, and banquets/mass-service operations
Proficiency with Microsoft Excel, Word, Outlook, and food service systems
Proven ability to lead, develop, and retain culinary teams
A leadership style that demonstrates ownership, accountability, strong communication, and professionalism

Job Duties

Full accountability for all food service operations, from planning through execution
Preparing, presenting, designing, and serving high-quality rotational menus at scale
Leading the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 2,000+ guests per day
Ensuring strict adherence to food safety, quality, and contractual scope requirements
Enforcing compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP
Leading, training, developing, and mentoring the entire culinary team
Supervising kitchen staff productivity, performance, and compliance with policies and procedures
Managing labour, food, and chemical resources to ensure efficiency and cost control
Overseeing ordering, inventory control, and biweekly inventory counts
Applying expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
Maintaining high standards of cleanliness, organization, and professionalism
Serving clients and guests in a personable, professional, and service-oriented manner
Supporting the Site Manager with culinary input related to planning, forecasting, and operational execution