Operational Field Support Chef

WHO ARE WE?

Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra Group, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that's something we're truly proud of. Work That Matters, People Who Care.

The Position
The Operational Field Support Chef is a French bilingual position with core responsibility in supporting field operations on a 80/20 Field-to-Office Structure with food cost controls, food safe practices, people development and support innovations in culinary for Remote and Hospitality Services business units. These duties include, but not limited to, food preparation, production, quality, cost control, inventory process, grocery orders, employee performance management, recruitment, subject matter expert, recipe writing/testing, training & development, event management and scheduling.
This is a safety sensitive position, and as such, requires pre-employment and pre-access drug and alcohol testing.

The Operational Field Support Chef performs some or all the following duties:

• Maintain the effectiveness and productivity of the quality of food products.
• Ensure consistency in food delivery service and standards.
• Assist in recruitment. Interview and onboarding of new culinary staff.
• Provide training and coaching to kitchen employees to ensure competency level is met to product quality meals while being a mentor and provide training and sign off for Red Seal Program apprentices.
• Be able to write and cost recipes.
• Ensure food production schedules are aligned with client operation schedules.
• Ensure the quality of food meets and exceeds client expectations.
• Keep food cost within the allocated budget to ensure profitability while ensure inventory control and grocery orders are accurate and timely.
• Supervise and manage performance of all kitchen employees.
• Provide coaching sessions, guidance, and mentorship with culinary employees.
• Promote a positive and effective work atmosphere to encourage the highest standards possible.
• Create, design, and implement weekly menus according to specification and occupancy level.
• Consult with site management when requested in menu planning.
• Order groceries on the GFS grocery order website.
• Determine and calculate food cost during grocery ordering
• Plan and compute kitchen employee schedules based on occupancy level.
• Provide training or support on all required paperwork to the office, including time sheets, menus, spend report, temperature logs, meal sheets, etc.
• Ensure all kitchen employees are adhered to company policies, including wearing the proper personal protective equipment (PPE).
• Feedback and review employees' performance.
• Host daily safety meetings when required.
• Ensure all safety related documentations are properly completed.
• Complete incident reports and assist in employee and safety investigations as required.
• Identify areas of improvement on the overall kitchen operation as necessary.
• Collaborate under direction of senior leaders to ensure all areas of the operation are meeting and exceeding expectations.
• Use all kinds of cooking methods to prepare top quality food including deep-frying, pan-frying, broiling, baking, boiling, grilling, sautéing, steaming and other methods.
• Operate all kinds of commercial and non-commercial kitchen equipment such as stoves, ovens, steamers, grillers, broilers, and other equipment.
• Test taste all foods to ensure they meet proper taste standard.
• Ensure health and safety regulations and quality standards are maintained.

• Interprovincial Red Seal Certification or higher.
• Fluent and literate in the English language – French Bilingual.
• College or University with Culinary Trade Diploma and Business Management experience preferred.
• Has computer training and is experienced in Microsoft Office.
• Has Food Safe, First Aid, and WHMIS.
• A minimal of 5 years' prior experience as a Chef or Sous Chef in Hotels, Resorts, Restaurants and or Camps, with the cooking competency & knowledge of International and Domestic cuisines.
• A minimum of 10 years' experience in the hospitality/food service industry.
• Knowledge of computer accounting programs, math skills, as well as budgetary analysis capabilities required.
• Additional experience with Outside Catering an asset.

WHAT'S IN IT FOR YOU?

• Enjoy excellent work-life balance with flexible rotation requirements and accrued vacation included.
• Extended health and dental benefits that are fully covered.
• Travel time is paid.
• Whereas other companies are downsizing, we are growing
• Be #1 on day 1 by joining an industry leader.

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.

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