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Job Overview
Employment Type
Full-time
Part-time
Compensation
Salary
Range $44,400.00 - $59,900.00
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
employee recognition programs
work-life balance initiatives
Professional development opportunities
Job Description
Dexterra Group is a fast-growing, financially robust, publicly traded company listed on the Toronto Stock Exchange (TSX: DXT). With a solid presence across North America, Dexterra Group operates hundreds of full-time and part-time opportunities at any moment, signifying its expansive footprint within the built environments and workforce accommodation industries. For over 75 years, the foundational companies that now form Dexterra Group have been committed to creating and managing built environments that contribute profoundly to both the economy and local communities. The company's culture emphasizes stability, inclusion, diversity, camaraderie, employee recognition, and fostering a work environment that supports work-life balance and... Show More
Job Requirements
- Culinary professional with culinary education and/or Chef designation
- Authorized to work in the United States
- Advanced Food Safety or HACCP certification
- Minimum 5 years of experience in the hospitality or food service industry
- Minimum 5 years of experience in progressive culinary leadership roles 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 Qualifications
- Culinary professional with culinary education and/or Chef designation
- Authorized to work in the United States
- Advanced Food Safety or HACCP certification
- Minimum 5 years of experience in the hospitality or food service industry
- Minimum 5 years of experience in progressive culinary leadership roles 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
- Responsible for leadership within all food service operations
- 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 4,000+ 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 Executive Chef with culinary input related to planning, forecasting, and operational execution
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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