Job Description
Company DescriptionWHO ARE WE?Dexterra Group is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence acrossthe entire continentNorth 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.Job DescriptionWHAT’S THE JOB?Under the general supervision of the Food Service Director, the Chef Manager is tasked with ensuring the culinary excellence of assigned location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The role also requires performing administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge.Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unitPlan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and healthy optionswhile also encouraging and incorporating creative ideas from employeesEstablish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dishPrepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and dessertsBe highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and bakingComplete knowledge of the kitchen, recipes, service stations, and point of sale machines at the location with the ability to step in and provide additional support where requiredLead a team by delegating tasks and ensuring best practices are followedEnsure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational successEnsure all staff are adhering to all required safety regulations and procedures while preparing food including:Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves)Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipmentComplying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items.Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policiesLead or work alongside the Food Service Director or Mangementand kitchen staff to control costs of the location by taking measures such as:Performing physical inventories, adequately maintaining the level of stock at the locationEstablish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out)Control portioning of food items to ensure recipe yield meets quantity and budget expectationsImplement dishes that take advantage of seasonal availabilityIdentify menu items that could be more cost effective or replaced by higher yield dishesRelay with suppliers in regards to maintaining inventory which can include ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the Director of Food Services.Schedule and coordinate staff work assignments, taking into consideration business needs and the skills and abilities of individual staff membersTrain and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career developmentManage all cash handling processes; daily deposits, financial entries, cost verification, invoice creation, etc.Complete administrative duties for the unit as necessary including payroll functions, employee management, budgeting, and other duties that may arise in the operation of a unitResponsible for the integrity of the cash flow process, ensuring staff are following all security procedures closely while performing periodic checks to ensure complianceRemain up-to-date on any changes to current legislation while continually looking for methods to improve processes. Ensure all changes are clearly communicated to all staff membersIdentify and make recommendations regarding budget requirements for assigned areaAttend all regularly scheduled Chef Manager meetings ready to discuss your current location and overall culinary success strategiesRemain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana HospitalityMaintains and upholds speed of service standardsListens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as neededOversees franchise operations and adheres to all franchise regulations and guidelinesChampion and be involved with any construction or unit openingOther duties as assigned.Working hours may included weekends and closing duties ( after 5pm).QualificationsWHO ARE WE LOOKING FOR?Red Seal Chef StatusFive years of recent related experience in the food service industry leading high volume culinary teamsServeSafe and FoodSafe certifiedPrevious experience with cost control and employee managementDemonstrated proficiency in computer skills and familiarly with Transact, Tims Zone, Clearview, ADP and Gordon Food Service portals considered an asset.Additional InformationWHAT’S IN IT FOR YOU?Be part of an industry thats more important than ever!Employee Referral Program!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.