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.

Reporting to the Lodge Manager and the Executive Chef, the Admin Chef is responsible for Costing analysis, Consumption reports, Production procedures and training of staff in production procedures. The Admin Chef acts as an extension of the chef and follows the chef's direction further down the chain.

This position is ideally suited for individuals with a background in hospitality or food and beverage operations, especially in high-volume kitchens in hotels, camps, or remote operations. The admin chef plays a crucial role in supporting day-to-day operations in a remote Arctic mining environment, ensuring efficiency, cost awareness, and service excellence. This position requires fly-in/fly-out travel from Edmonton, Alberta or Yellowknife, Northwest Territories, to the project site in Nunavut, with potential for weather-related delays or logistical challenges.

Cost Control & Consumption

• Monitor food production and product consumption to control costs and reduce waste.
• Maintain accurate record keeping and cost records and investigate variances.
• Generate cost per menu item. Improve existing food cost program by creating SOP’s and price control measures.
• Use camp programs to create recipes and determine ingredient cost.
• Create daily menu on PowerPoint for site-wide distribution.

Procedures & Compliance

• Ensure compliance with company SOPs, HACCP, and food safety standards.
• Maintain standardized procedures for receiving, storage, and food production.
• Develop recipes with the chef and create a catalogue of recipes to use for day-to-day operations.
• Work along with the chef in costing recipes and implementing the SOP for use. Train employees on the use of the recipe.
• Send site-wide notifications about daily menus.

Training & Development

• Train staff on portioning, FI-FO, production procedures, company procedures, etc.
• Promote best practices for waste reduction, stock rotation (FIFO/FEFO), and operational efficiency.
• Show staff the step-by-step cooking process of the recipe based on SOP.
• Develop a training manual and enhance the existing training process to increase employee competency.

Physical Demands:

• Lift, carry, push, or pull up to 50 lbs.
• Stand, walk, squat, kneel or sit according to task for extended lengths of time.
• Use of kitchen equipment for extended periods.

Other Skills and Competencies: 

• Proven background in hospitality, hotel, remote camp, or food & beverage operations, particularly in inventory or cost control roles.
• Excellent attention to detail and accuracy in documentation and stock control.
• Strong analytical and financial tracking skills for cost reporting and waste reduction.
• Excellent communication and team collaboration skills.
• Cultural awareness and the ability to work respectfully with Indigenous and Inuit team members.
• Familiar with the MS Office platform with a focus on MS Excel and PowerPoint.

Required Qualifications:

• High school diploma or equivalent (post-secondary in hospitality, logistics, or supply chain is an asset).
• Progressive experience in kitchen roles, preferably in hospitality, camps, or industrial/remote environments.
• WHMIS, Food Safe certification or familiarity with hazardous material handling is considered an asset.
• Canadian Red Seal is an asset.

Working Conditions:

• Employees are responsible for arranging their transportation to the designated point of dispatch (typically Edmonton, Alberta).
• Based in a remote Arctic mining environment, with exposure to extreme temperatures— cold winters and short, intense summers.
• Work is primarily indoors but includes routine outdoor movement, such as transferring materials between sea-cans and warehouse locations.
• Shared accommodation and meals are provided during rotation.
• Extended periods away from home; rotational schedule required.
• Must comply with all safety and sanitation standards established by the client and company.

WHAT’S IN IT FOR YOU?

• Enjoy excellent work-life balance with a 4 week on/ 2 week off rotation
• Ability to expand skills in a large camp atmosphere 
• Whereas other companies are downsizing, we are growing!
• Be #1 on day 1 by joining an industry leader

Work schedule and remuneration: 

Admin Chef works on a rotational schedule of 4 weeks on/ 2 weeks off.  Site location is in a remote camp setting, with individual cabin/arctic tent accommodations. You may be required to work nights, weekdays, weekends, and general holidays. Wages are paid on an hourly basis with a starting rate of $21.00 - 26.50/hour  

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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