Under the general supervision of the Operations Supervisor and/or District Manager, the Chef Manager is tasked with
ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation
of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The
Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with
suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training
all staff within their charge.
· Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to
generate additional profit for the unit
· Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s
promotional themes and the Healthwise Choices© Program while also encouraging and incorporating creative
ideas from employees
· Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized
process for each dish
· Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups,
salads, starches, meats, fish, poultry, vegetables, and desserts
· Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching,
boiling, and baking.
· Complete knowledge of the kitchen, recipes, equipment, service stations, and point of sale machines at the
location with the ability to step in and provide additional support where required
· Lead a team by providing coaching/training and delegating tasks, ensuring best practices are followed
· Ensure high levels of product quality and customer satisfaction while contributing to a work environment
conducive to learning and team and organizational success
· Ensure that you and all on-site staff are adhering to required safety regulations and procedures while preparing
food including:
o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives,
ovens, cleaning materials)
o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-
resistant gloves)
o Proper handling of equipment only by trained staff and notifying appropriate parties of
malfunctioning or in need of repair equipment
o Complying with Food Safe and/or Serve Safe standards including the recording of all-time temperature
sensitive food items.
Red Seal Chef Status
· 5 years of recent related experience in the food service industry leading high-volume culinary teams
· ServeSafe and FoodSafe certified
· Previous experience with cost control and employee management
· Superior communication skills in both verbal and written English with the ability to communicate in French as
appropriate and ability to motivate by example
· Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to
confidentiality policies
· Superior knowledge of the safe use of all related equipment
· Highly organized with a strong focus and commitment to quality
WHAT’S IN IT FOR YOU?
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.
#IND6
Floater / On Call Chef • Burnaby, British Columbia, Canada
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