Because service is everything.
Mississauga, Ontario
Dexterra Group is a publicly listed corporation (TSX:DXT) delivering a range of support services for the creation, management, and operation of infrastructure across Canada. Powered by people, we bring best-in-class regional expertise to every challenge and deliver innovative solutions, giving clients confidence in their day-to-day operations. Our activities include a comprehensive range of facilities management services, industry-leading workforce accommodation solutions and other support services for diverse clients in the public and private sectors.
On-site · Montréal
The Executive Chef will lead culinary operations in dining halls, focusing on menu development, food safety, and staff training. They will also manage budgets, cost controls, and ensure high standards of guest satisfaction and workplace safety.
On-site · Victoria
The Chef Manager is responsible for ensuring culinary excellence by planning menus, preparing meals, and directing kitchen operations. They also manage administrative and financial tasks, including budgeting, ordering, and training staff to maintain high quality and safety standards.
On-site · Val-d'Or
The Housekeeping Supervisor is responsible for coordinating housekeeping staff and janitors to maintain high cleanliness standards in a remote camp facility. They also manage inventory, staff scheduling, and ensure compliance with safety and health regulations.
On-site · Guelph
The Sous Chef oversees daily kitchen operations, including menu planning, food preparation, and staff training. They are responsible for managing inventory, controlling food and labor costs, and ensuring compliance with food safety protocols.
On-site · Winnipeg
The Lead Housekeeper supervises housekeeping and janitorial teams to ensure high standards of cleanliness and quality across the camp. They are responsible for training staff, managing daily workloads, conducting safety audits, and providing hands-on coaching on the floor.
On-site · Guelph
The Chef Manager is responsible for leading the food service operation, including menu execution, catering, and special events. They must also manage food costs, inventory, and staff development while maintaining high standards of food safety and quality.
On-site · Québec
The 2nd Cook assists the 1st Cook with daily food production, menu preparation, and maintaining high quality and safety standards. Responsibilities include monitoring food temperatures, managing inventory, and ensuring the kitchen and service areas remain clean and organized.
On-site · Vancouver
The Chef Manager is responsible for ensuring culinary excellence by planning menus, directing food preparation, and managing kitchen operations. They also oversee administrative duties such as budgeting, ordering supplies, and training staff to maintain high standards of quality and safety.
On-site · Sept-Îles
The second cook assists the first cook in daily menu production, ensuring all food items meet quality standards. Responsibilities include preparing hot side dishes, monitoring food temperatures, and maintaining kitchen cleanliness and safety.
On-site · Québec
The 3rd Cook assists the 1st Cook in daily menu production, ensuring all food items meet quality standards and safety protocols. Responsibilities include preparing hot side dishes, monitoring food temperatures, and maintaining cleanliness in the kitchen and service areas.
On-site · Québec
The Executive Chef is responsible for planning, organizing, and directing all kitchen operations at a remote mining camp. They must ensure compliance with food safety standards, manage budgets, and lead the kitchen team to maintain high-quality meal service.
On-site · Québec
The head cook is responsible for supervising and executing meal production for workers in a remote camp setting. This includes managing inventory, ordering food, maintaining kitchen cleanliness, and ensuring all food meets quality and safety standards.
On-site · Edmonton
The Chef Manager oversees daily kitchen operations, including menu planning, food preparation, and staff training while ensuring compliance with safety protocols. Additionally, the role involves serving as a Relief Lodge Manager to oversee all aspects of lodge operations during the manager's absence.
On-site · Charlottetown
The Pastry Chef will lead the daily production of baked goods, desserts, and specialty items for the university dining hall, retail outlets, and catering events. They are responsible for maintaining high quality and consistency while managing inventory, food safety standards, and team training.
On-site · Winnipeg
The housekeeper is responsible for the daily cleaning and sanitization of guest rooms, shared washrooms, and common areas within a remote camp setting. They must also manage laundry duties and ensure all dormitories are maintained to company cleanliness standards.
On-site · Fort McMurray
The Chef Manager oversees daily kitchen operations, including menu planning, food preparation, and inventory management. They are also responsible for training staff, ensuring compliance with food safety protocols, and managing kitchen resources efficiently.
On-site · Edmonton
Responsible for preparing and managing all main meals to high standards while providing relief coverage for the Chef. Duties include supervising staff, controlling food costs, and managing inventory and administrative tasks.
On-site · Québec
The Sous Chef directs daily food preparation, production, and kitchen operations while managing inventory, ordering, and staff scheduling. They also assist with menu planning, recipe development, and ensuring compliance with health, safety, and hygiene standards.
On-site · Montréal
The Sous Chef is responsible for creating scratch-made meals using local ingredients while managing daily business operations, including budgets, inventory, and food safety. They will also lead, train, and motivate the culinary team to ensure high-quality service and customer satisfaction.
On-site · Victoria
The Sous Chef ensures culinary excellence and smooth kitchen operations by planning and directing food production for daily service and special events. Responsibilities include managing inventory, food cost control, and supervising staff while maintaining strict health and safety standards.