Chef Manager (B&I food services)

Chef Manager (B&I food services)Full-timeCompensation: CAD65000- CAD75000- yearlyCompany DescriptionWHO ARE WE?Dexterra Group(TSX: DXT) is a leading provider of support services and infrastructure support solutions across Canada and the United States. Through our diverse businesses, we deliver facilities management, food services, remote workforce accommodations, forestry services, and other operational solutions that help organizations operate safely, efficiently, and sustainably.For more than 80 years, Dexterra has supported clients across a wide range of industries and environments, from commercial and institutional facilities to remote worksites and natural resource operations. We are committed to delivering exceptional service while creating meaningful opportunities for our people, clients, and communities.Work That Matters, People Who Care.Job DescriptionWHAT’S THE ROLE?Great Food Doesn't Happen By Accident.It happens when an experienced culinary leader sets the standard.AtDexterra Signature Dining, we create exceptional customer experiences through food, hospitality and service. Great food brings people together, and we give our culinary teams the opportunity to take pride in what they create and ownership of the operations they lead.With new business opportunities coming toGTA West, from Toronto to Mississauga, we're looking for hands-onChef Managerswho bring more than culinary expertise. We're looking for people with the right attitude, the motivation to make an impact and the drive to take ownership of their operation.As aChef Manager, you'll lead the culinary experience and performance of your operation, balancing time in the kitchen with developing your team, engaging with customers and managing the business behind the food.Lead a Quality-Driven Food ProgramDeliver consistently exceptional food quality, presentation and service.Stay hands-on in the kitchen, preparing fresh, scratch-made food and leading by example.Lead menu execution, daily features, catering and special events.Bring creativity to menu planning and keep the food program fresh and engaging.Maintain high standards of food safety, production, cleanliness and kitchen organization.Ensure recipes, portioning and culinary standards are executed consistently.Lead and Develop Your TeamCoach, mentor and develop a team of culinary and service professionals.Create a positive, accountable and customer-focused workplace culture.Set clear expectations and lead from the front, particularly during busy service periods.Build a team that takes pride in the food they serve and the experience they create.Take Ownership of the OperationIdentify what needs attention, take initiative and follow through.Build strong relationships with clients and customers and maintain a visible presence in the operation.Use feedback to continuously improve the food program and customer experience.Manage food costs, labour, purchasing and inventory while maintaining quality and service.Use effective scheduling, portion control, recipe costing and waste reduction to drive operational performance.Manage key administrative requirements, including scheduling, payroll, budgeting and invoices.Support new account openings and help establish strong culinary standards, routines and team culture from day one.QualificationsWHO WE'RE LOOKING FORWe're looking for culinary leaders who take pride in their work and genuinely want responsibility for their operation. You notice what needs to be done and act on it. You enjoy being part of the kitchen, developing your people and building relationships with the customers and clients you serve.A Great Attitude!5+ years of progressive culinary experiencein food service, hospitality, restaurants, hotels or a comparable environment, leading a kitchen or culinary team as aChef, Chef Manager, Exec Chef or similar culinary leader.Strong hands-on culinary skills and a passion for preparing fresh, scratch-made food.A positive, motivated approach with the initiative to take ownership and accountability for results.Experience coaching and developing employees while setting clear expectations.A customer-focused mindset and the ability to build strong client relationships.Experience with menu planning, recipe development, food production and catering.Knowledge of food safety, purchasing, inventory, food and labour cost management and waste control.The ability to balance hands-on culinary leadership with the operational and administrative responsibilities of running the business.Proficiency with Microsoft Office, POS systems and other operational management systems.Red Seal certification or professional culinary training is considered an asset.Flexibility to work at locations acrossToronto and Mississaugaas new opportunities become available.Ready to bring your culinary skills, leadership and sense of ownership to an operation you can be proud of?Additional InformationWHAT’S IN IT FOR YOU?Be part of an industry that's more important than ever!Award winningsafetyculture.Supportiveteamenvironment with room to grow together.Employee Referral Program.We aregrowing!Certified as aGreat Place to Work 2025-2026!Dexterra Groupis an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors.  Special needs accommodation is available upon request at all stages of the selection process.We thank all applicants for their interest and will contact those candidates selected for interview.Note, we are not accepting candidates from recruitment agencies.By clicking the link above or any third-party link within this posting, you are leaving this site and going to a third-party website where the third-party website's terms and privacy policy applyJob LocationGoogle Maps requires functional cookies to be enabledI'm interestedI'm interestedPrivacy Notice