Head Chef

WHAT’S THE JOB?

The Executive Chef is fully accountable for the complete food service operation at a Dexterra workforce accommodations facility. This role provides strategic and hands‑on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale.

The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 1000 meals served daily.

The Executive Chef is responsible for building, leading, and developing a high‑performing culinary team capable of delivering consistent, high‑quality food service throughout this growth.

Reporting to the Operations Manager and Assistant Manager, the Executive Chef oversees menu planning, procurement, food production, staffing, training, and compliance, while maintaining strict adherence to Dexterra food safety standards, contractual scope, and quality expectations.

YOUR WORK WILL INCLUDE

• 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 1000+ 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