Culinary Manager

We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully.

Job Description

Reporting to the Divisional Vice President, Remote Hospitality West, the Culinary Manager is responsible for leading culinary excellence and standardization across remote hospitality operations throughout Western Canada. The role works closely with Regional Operations Directors (RODs), the National Culinary Operations Manager, Site Chefs, Operations Leaders, and clients to ensure a consistent, high-quality guest dining experience while supporting operational and financial performance.

The Culinary Manager provides strategic leadership through influence rather than direct authority, assisting in developing culinary standards, training programs, menu innovation, recruitment strategies, and operational best practices working with the National Culinary Operations Manager and culinary team. The position plays a key role in driving continuous improvement initiatives related to food quality, waste reduction, inventory management, purchasing practices, and seasonal menu execution. While the role does not have direct P&L accountability, it significantly influences financial performance by supporting operational teams in achieving established KPIs and culinary cost targets. Extensive travel is required, with a strong emphasis on field presence and hands‑on coaching within operating sites throughout Western Canada.

Specific Accountabilities

Strategic Vision

• Collaborate with National Culinary Operations Manager and RODs Develop and implement a long‑term culinary strategy that aligns with organizational goals, client expectations, and operational requirements.
• Partner with the National Culinary Operations Manager and RODs to establish and maintain consistent culinary standards, recipes, menus, and presentation expectations across all remote hospitality sites.
• Assist Culinary Coordinator and Culinary team in menu planning initiatives that balance guest satisfaction, nutritional requirements, operational efficiencies, seasonality, and food cost objectives. Bringing guest feedback and client needs from operations feedback to the development.
• Evaluate emerging culinary trends, technologies, and best practices to enhance guest experience and operational effectiveness and work with culinary team on any developments
• Assess site culinary capabilities and identify opportunities for improvement, training, and resource allocation.
• Support implementation of standardized culinary systems, processes, and performance measures across the region.

Leadership

• Provide coaching, mentorship, and subject matter expertise to Site Chefs and culinary teams across multiple regions.
• Build strong working relationships with operational leaders and culinary teams while promoting accountability for food quality and execution standards.
• Develop, implement, and maintain comprehensive onboarding and ongoing development programs for culinary employees.
• Support recruitment efforts for Chef and culinary leadership positions, including candidate evaluation, interviewing, and succession planning.
• Participate in client meetings where required and presentations related to culinary performance, food quality concerns, menu enhancements, and service improvements.
• Act as a trusted advisor to Operations teams on culinary matters, quality initiatives, and workforce development.

P&L

• Support RODs and Site Leadership teams in achieving established food cost, labour efficiency, guest satisfaction, and operational KPIs.
• Analyze culinary and operational performance metrics to identify opportunities for cost optimization and improved profitability.
• Participate in proposal development and bidding processes by providing culinary expertise, validating food cost assumptions, and ensuring menu scope, and service requirements, are accurately reflected in pricing models.
• Partner with site teams to improve ordering practices, menu utilization, inventory controls, and waste management programs.
• Provide recommendations that positively influence food cost management while maintaining quality and guest satisfaction.
• Assist in the development and monitoring of culinary‑related operational action plans to improve overall site financial performance.
• Ensure culinary decisions a