Executive Chef

Salt Lake City, UT, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Professional development opportunities

Employee assistance program

Life insurance

Job Description

Dexterra Group is a renowned organization with a rich history spanning over 75 years, specializing in infrastructure support and built asset management across various sectors. The group consists of several companies initially operating independently but now unified under one umbrella, delivering unparalleled expertise and regional knowledge to help clients enhance performance and productivity. Dexterra Group is committed to providing seamless and reliable services through a passionate workforce dedicated to excellence and innovation. These services cater to critical infrastructure and workforce accommodations, ensuring clients operate effectively in dynamic environments.\n\nWithin this framework, the Executive Chef position is a critical leadership role responsible for the entire food service operations at a Dexterra workforce accommodations facility. This full-time role encompasses strategic and operational oversight of culinary functions to deliver high-quality, consistent, and safe dining experiences. The initial operation serves approximately 500 people daily, with plans to scale rapidly to over 2,000 meals per day. The Executive Chef has the vital task of building and leading a high-performing culinary team, fostering a culture of excellence, continuous training, and adherence to stringent food safety and quality standards. Reporting to the Operations Manager and Assistant Manager, the Executive Chef manages all aspects of menu planning, procurement, food production, and compliance, ensuring customer satisfaction and operational efficiency at scale.\n\nThis challenging role requires a seasoned culinary professional who demonstrates both hands-on kitchen expertise and strategic management capabilities. The Executive Chef must ensure robust food safety protocols including FOODSAFE and HACCP compliance, maintain high standards of cleanliness and organization, and manage resources effectively to control costs and maximize productivity. The successful candidate will work closely with the Site Manager to provide culinary insights relating to operational planning, forecasting, and execution, ensuring alignment with Dexterra's overall objectives. This position offers an opportunity to lead in a dynamic environment with prospects for considerable impact, growth, and professional development within a leading infrastructure support group.

Job Requirements

Culinary education or Chef certification
Authorization to work in the United States
Advanced Food Safety or HACCP certification
Minimum 8 years of experience in hospitality or food service industry
Minimum 8 years of experience as a Chef in large-volume environments
Strong leadership and communication skills
Proficiency with food service software and Microsoft Office
Knowledge of menu costing and inventory management
Ability to comply with food safety standards and policies

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, banquets, and 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 bi-weekly 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