Additionalinformation

Additional Information

WHAT’S IN IT FOR YOU?

• Competitive hourly wage.
• Full-time, stable schedule.
• Comprehensive benefits package.
• Paid training and development opportunities.
• Positive team-oriented work environment.
• Opportunities for growth within the organization.

Dexterra is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans’ status, Indigenous status, or any other legally protected factors. Disability-related accommodations during the hiring selection process are available upon request. #IND2

Companydescription

Company Description

WHO ARE WE?

Dexterra is a fast-growing, financially strong, publicly listed company (TSX:DXT). We have a far-reaching presence across the entire continent North America with hundreds of full-time and part-time opportunities at any given time. We aim to provide our people with more than just a job – we offer fulfilling opportunities in a culture that promotes stability, diversity and inclusion, camaraderie, employee recognition, work-life balance, and doing what you love. For over 75 years, the companies that began independently, and now form Dexterra, have been dedicated to serving North American clients to create and manage built environments that play a vital role in our economy and our local communities. And, that’s something we’re truly proud of. Work That Matters, People Who Care.

Jobdescription

Job Description

Under the general supervision of the Chef Manager, the Catering Manager is in charge of procuring, organizing, planning, preparing and/or directing the preparation of all catering events. This role also performs the administrative and financial duties for the catering team such as ordering and resolving discrepancies with suppliers and customers, creation and adherence to budgets for all related costs of the catering operation, and supervising and training all staff within their charge. • In coordination with the Chef Manager, plan and develop menus and recipes for catering events that meet the client’s needs, incorporating both the company’s promotional themes and the Healthwise Choices© Program • Work with clients and customers to meet their needs/requests while staying within budgeted restrictions and adhering to all company practices and policies • Establish and implement food preparation schedules for catering events, creating an efficient, safe, and organized process • Organize and schedule the logistics for catering events, ensuring all preparation work is completed and events are set-up, delivered, and removed on time • Respond to customer and client concerns and requests immediately, resolving any issues that may arise • Implement new catering techniques and event planning ideas to provide a higher level of service • Coordinate with clients to ensure timely billing and collections for catering events • Ensure all staff are adhering to all required safety regulations and procedures while preparing food for catering events including: o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials) o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cutresistant gloves) o Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment o Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items o Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies • Take steps to control the costs of the catering events by taking measures such as: o Working with the Chef Manager and staff to maintain food rotation in storage in order to minimize spoilage and waste o Controlling portioning of food items to ensure recipe yield meets quantity and budget expectations o Suggesting dishes that take advantage of seasonal availability o Identifying cost saving measures for logistics of operating the events o Provide cost saving recommendations regarding the budget of catering events • Maintain clear lines of communication and understanding between all parties including the Chef Created: January 2010 Updated: September 2018 Manager, Food Service Director, District Manager, and catering staff (Company staff and temporary staff) • When necessary, provide support to maintaining physical inventories, placing orders and help receiving and stocking supplies, resolve discrepancies with suppliers, and escalate any and all issues unable to be resolved to the Chef Manager, Food Service Director, or District Manager • Participate in the planning, development, and implementation of Catering projects and special events, attending when necessary • Ensure the sanitation of the work area and equipment, maintaining a clean working environment • Actively seek out and identify additional opportunities for business growth • Handle the administrative duties for catering events including payroll functions, employee management, budgeting, and other duties that may arise during the operation of an event • Assist with the hiring of catering staff to ensure a well-balanced, successful team is in place to run events, which can include working with contracting agencies to meet staffing requirements • Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development • Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed • Update and maintain the catering website and it’s offering, promoting the organization and its provided services • Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of the Company • Assist with other unit operations as necessary • Other duties as assigne

Qualifications

Five years of recent related experience in the food service industry leading high volume catering teams, or an equivalent combination of education, training, and experience • ServeSafe and/or FoodSafe certified with thorough knowledge of all health and safety regulations pertaining to the food preparation/service industry • Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate • Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies • Work accurately and in an efficient manner while managing multiple tasks and priorities • Able to lead projects, forecast business needs, and identify and target growth opportunities • Highly organized with a strong focus and commitment to quality • Able to operate all related equipment in a safe manner • Able to effectively use a computer and all related software, including POS equipment

• Reach and lift between 0-10 pounds from floor to shoulder height • Frequent standing and walking required