Description
The Executive Chef is fully accountable for the food service operation at a Dexterra workforce accommodations facility, initially serving approximately 500 people per day and expected to grow to more than 1,000 meals daily. The role leads menu planning, procurement, food production, staffing, training, compliance, cost control, inventory, and the development of the culinary team, while maintaining food safety, quality, and client satisfaction. Candidates must have a chef or certified executive designation, advanced food safety or HACCP certification, at least eight years of hospitality or food-service experience, and at least eight years of chef experience across hotels, resorts, restaurants, or workforce lodges.
