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. Reporting to the Operations Manager and Assistant Manager, the role oversees menu planning, procurement, food production, staffing, training, compliance, cost control, inventory, and the development of a high-performing culinary team. The position requires a chef or certified executive, culinary education or designation, advanced food safety or HACCP certification, at least eight years of hospitality or food-service experience, and experience operating large-volume food-service environments.
