Dexterra
hospitality
Chef
Neural analysis suggests this role is
optimal for mid candidates.
“Chef at Dexterra. Skills: menu planning, staff supervision, food safety. Oversee day to day operation. Order food ingredients”
What You'll Achieve.
achieve higher performance and productivity; operate day to day, confidently and successfully
Industry & Context.
safety sensitive position, requires drug and alcohol testing, requires a fitness assessment, 20 days on and 10 days off rotation, 12-hour workdays, Transportation is provided to site from a pickup point in Edmonton
What They're Looking For.
Must Have
Journeyperson or interprovincial Red Seal Certificate, SafeCheck advanced food safety certification or HACCP certification, at least 10 years’ experience in the hospitality / food service industry, at least 10 years’ experience as a Chef in hotels, resorts, restaurants and/or remote lodge, knowledge of computer programs (Microsoft Excel, Microsoft Word, GFS, Outlook), extensive knowledge of menu costing, recipe cards implementation and wage control, excellent practical and theoretical background in all areas of the kitchen ie: Hot Kitchens, Cold Kitchens, Pastry / Bakery, Butchery and Banquets dealing with large numbers of
Nice to Have
knowledge of international and domestic cuisines, effective leadership style, positive outgoing personality and effective listening skills
What You'll Do.
Oversee day to day operation
Order food ingredients
Assist with preparation
Ensure staff follows protocol
Prepare high quality menus
Present high quality menus
Design high quality menus
Serve high quality menus
Supervise kitchen staff productivity
Ensure compliance with policies
Lead in training employees
Ensure foods prepared using FOODSAFE
Ensure foods prepared using HACCP
Use labour effectively
Use labour efficiently
Use chemical resources effectively
Use chemical resources efficiently
Use knowledge of dietary allergies
Use knowledge of vegan
Use knowledge of vegetarian
How You'll Work.
Team & Collaboration
Supervise all kitchen staff’s productivity; Lead in the training, developing, and mentoring of employees; Serve clients and staff in a personable and professional manner
Communication Scope
effective listening skills
Full Job Description
WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. WHAT’S THE JOB? Based in a world class Horizon North camp facility, the regular shift for this position is 20 days on and 10 days off, with 12-hour workdays. Transportation is provided to site from a pickup point in Edmonton. The Chef is responsible for overseeing the day to day operation of the kitchen; ordering food ingredients and planning menu, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Horizon North Food Safety protocol. This position is safety sensitive and requires drug and alcohol testing and a fitness assessment, as a condition of employment. Your work will include: * Prepare, present, design, and serve high quality rotational menus * Supervise all kitchen staff’s productivity and compliance with Horizon North policies and procedures including health, safety, and quality * Lead in the training, developing, and mentoring of employees * Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Horizon North safety guidelines * Ensure all labour and chemical resources are used effectively and efficiently * Serve clients and staff in a personable and professional manner * Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation * Conduct inventory on a bi-weekly basis
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