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. 

That’s something we’re truly proud of, Work That Matters, People Who Care.

What's the Job?

If you’re a hands‑on culinary leader who loves building great teams, cooking from scratch, and running a tight operation, this role might be right up your alley.

Reporting to the District Manager, the Chef Manager is responsible for the overall culinary success of the location — from menu development and food quality to financial performance and team leadership. You’ll bring creativity to the plate, structure to the kitchen, and steady leadership to a high‑volume operation that values consistency, quality, and people.

What You'll Do

• Lead the opening on ongoing operations for a new B&I account in Mississauga.
• Cooking from scratch using fresh, local ingredients while continually exploring new ideas to drive profitability.
• Planning and developing menus and recipes for cafeteria service and catering, aligned with company promotions and the Healthwise Choices© Program.
• Creating efficient food preparation schedules that keep service organized and running smoothly.
• Preparing and overseeing daily meals, specials, and catered events, including soups, salads, proteins, starches, vegetables, and desserts.
• Applying a wide range of cooking techniques including roasting, grilling, steaming, poaching, boiling, and baking.
• Maintaining a strong working knowledge of all kitchen operations, service stations, and POS systems, stepping in where needed.
• Leading, coaching, and developing kitchen staff while promoting best practices and accountability.
• Delivering consistently high food quality, speed of service, and customer satisfaction.
• Ensuring strict adherence to all food safety, sanitation, and health & safety standards (FoodSafe / ServeSafe).
• Monitoring PPE usage, safe equipment handling, and proper reporting of equipment issues.
• Controlling food and labour costs through inventory management, portion control, food rotation (FIFO), and waste reduction.
• Leveraging seasonal ingredients and evaluating menu items to improve yield and cost effectiveness.
• Managing supplier relationships, including ordering, receiving, and resolving discrepancies.
• Scheduling staff based on business needs, skills, and operational demands.
• Training and mentoring team members, supporting skill development and career growth.
• Managing cash handling processes, daily deposits, invoices, and financial reporting.
• Completing administrative duties including payroll, budgeting, and employee management.
• Maintaining the integrity of cash flow and ensuring compliance with all security procedures.
• Staying current with legislation and continuously improving processes and communication.
• Acting as a professional ambassador for Dana Hospitality with clients, customers, and partners.
• Supporting franchise operations and ensuring adherence to brand standards.
• Assisting with unit openings, renovations, or enhancements as required.
• Taking on other duties as needed to support the success of the operation.

Who are we looking for?

• Journeyperson certification or Interprovincial Red Seal Chef designation (preferred).
• 5+ years of recent experience leading high‑volume culinary teams.
• Valid ServeSafe and FoodSafe certification.
• Strong experience with cost control, inventory management, and labour planning.
• Broad hands‑on expertise across hot kitchens, cold kitchens, pastry/bakery, butchery, and banquets.
• A leadership style that’s confident, collaborative, and hands‑on.
• Strong communication and organizational skills with a sharp eye for quality.
• Comfort using POS systems and standard computer applications (Excel, Word, Outlook).
• Ability to communicate effectively in English; French language skills are an asset.
• Physically able to stand for extended periods, lift up to 10 lbs, and work in varying temperatures.

WHAT’S IN IT FOR YOU?

• Be part of an industry that's more important than ever!
• Award winning safety culture.
• Remote work model.
• Supportive team environment with room to grow together.
• Employee Referral Program.
• We are growing!
• Certified as a Great Place to Work 2025-2026!

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, colour, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. 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.

Please Note: We kindly ask that staffing or recruitment agencies do not contact us regarding this opportunity. We are not accepting agency referrals at this time.

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