Dexterra
hospitality
CommissaryChefManager
Neural analysis suggests this role is
optimal for mid candidates.
“Commissary Chef Manager at Dexterra. Skills: process management, cross-functional coordination, vendor/stakeholder management, operational metrics, resource planning, continuous improvement. Oversee day to day operation of the commissary kitchen. Support Catering Chef Manager with daily catering”
Industry & Context.
What They're Looking For.
Must Have
Journeyperson or interprovincial Red Seal Certificate, SafeCheck advanced food safety certification or HACCP certification, First Aid Certification, Allergen Certification, 10 years’ experience in the hospitality / food service industry, 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 catering, effective leadership style, positive outgoing personality and effective listening skills
Nice to Have
Journeyperson or have an interprovincial Red Seal Certificate
What You'll Do.
Oversee day to day operation of the commissary kitchen
Support Catering Chef Manager with daily catering
Order food ingredients
Create menu items and costing
Assist with food preparation
Assist with food serving
Assist with food control
Ensure staff follow Dana Hospitality Food Safety protocol
Prepare high quality menu items
Present high quality menu items
Design high quality menu items
Serve high quality menu items
Supervise kitchen staff productivity
Ensure staff compliance with policies
Ensure staff compliance with procedures
Ensure staff compliance with health
Ensure staff compliance with safety
Ensure staff compliance with quality
Lead team in daily pre-shift safety talks
Responsible for Health & Safety of the unit
Conduct monthly inspections
Conduct monthly audits
Ensure staff are compliant with all safety measures
Ensure staff are compliant with PPE
Ensure staff are compliant with recordable logs
Ensure staff are compliant with cleanliness of unit
Lead in the training of employees
Lead in the developing of employees
Lead in the mentoring of employees
Ensure all foods are prepared using FOODSAFE
Ensure all foods are prepared using Hazard Analysis of Critical Control Points (HACCP)
Ensure all foods are prepared in accordance with Dana Hospitality safety guidelines
Ensure all labour resources are used effectively
Ensure all labour resources are used efficiently
Develop new menu items
Develop recipe costing
Use knowledge of dietary allergies in meal planning
Use knowledge of vegan in meal planning
Use knowledge of vegetarian in meal planning
Conduct inventory on a weekly basis
Communicate maintenance issues to Manager
Communicate maintenance issues to maintenance personnel
How You'll Work.
Team & Collaboration
Support the Catering Chef Manager with daily catering; Work with maintenance personnel for equipment issues
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 at our University of Toronto Mississauga Campus As a Commissary Chef Manager, you will be responsible for overseeing the day to day operation of the commissary kitchen and support the Catering Chef Manager with daily catering. Ordering food ingredients and planning menu, creating menu items and costing, 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 Dana Hospitality Food Safety protocol. Your work will include: * Prepare, present, design, and serve high quality menu items * Supervise all kitchen staff’s productivity and compliance with policies and procedures including health, safety, and quality * Lead team in daily pre-shift safety talks * Responsible for Health & Safety of the unit, including monthly inspections and audits * Responsible to ensure staff are compliant with all safety measures - PPE, recordable logs, cleanliness of unit. * 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 Dana Hospitality safety guidelines * Ensure all labour resources are used effectively and efficiently * Develop new menu items, recipe costing * Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation
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