Additionalinformation

Additional Information

Dexterra Group 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.

Companydescription

Company 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.

Jobdescription

Job Description

Reporting to the Divisional Vice President, Remote Hospitality West, the Culinary Manager is responsible for leading culinary excellence and standardization across remote hospitality operations throughout Western Canada. The role works closely with Regional Operations Directors (RODs), the National Culinary Operations Manager, Site Chefs, Operations Leaders, and clients to ensure a consistent, high-quality guest dining experience while supporting operational and financial performance.

The Culinary Manager provides strategic leadership through influence rather than direct authority, assisting in developing culinary standards, training programs, menu innovation, recruitment strategies, and operational best practices working with the National Culinary Operations Manager and culinary team. The position plays a key role in driving continuous improvement initiatives related to food quality, waste reduction, inventory management, purchasing practices, and seasonal menu execution. While the role does not have direct P&L accountability, it significantly influences financial performance by supporting operational teams in achieving established KPIs and culinary cost targets. Extensive travel is required, with a strong emphasis on field presence and hands-on coaching within operating sites throughout Western Canada.

Specific Accountabilities

Strategic Vision

• Collaborate with National Culinary Operations Manager and RODs Develop and implement a long-term culinary strategy that aligns with organizational goals, client expectations, and operational requirements.
• Partner with the National Culinary Operations Manager and RODs to establish and maintain consistent culinary standards, recipes, menus, and presentation expectations across all remote hospitality sites.
• Assist Culinary Coordinator and Culinary team in menu planning initiatives that balance guest satisfaction, nutritional requirements, operational efficiencies, seasonality, and food cost objectives. Bringing guest feedback and client needs from operations feedback to the development.
• Evaluate emerging culinary trends, technologies, and best practices to enhance guest experience and operational effectiveness and work with culinary team on any developments
• Assess site culinary capabilities and identify opportunities for improvement, training, and resource allocation.
• Support implementation of standardized culinary systems, processes, and performance measures across the region.

Leadership

• Provide coaching, mentorship, and subject matter expertise to Site Chefs and culinary teams across multiple regions.
• Build strong working relationships with operational leaders and culinary teams while promoting accountability for food quality and execution standards.
• Develop, implement, and maintain comprehensive onboarding and ongoing development programs for culinary employees.
• Support recruitment efforts for Chef and culinary leadership positions, including candidate evaluation, interviewing, and succession planning.
• Participate in client meetings where required and presentations related to culinary performance, food quality concerns, menu enhancements, and service improvements.
• Act as a trusted advisor to Operations teams on culinary matters, quality initiatives, and workforce development.

P&L

• Support RODs and Site Leadership teams in achieving established food cost, labour efficiency, guest satisfaction, and operational KPIs.
• Analyze culinary and operational performance metrics to identify opportunities for cost optimization and improved profitability.
• Participate in proposal development and bidding processes by providing culinary expertise, validating food cost assumptions, and ensuring menu scope, and service requirements, are accurately reflected in pricing models.
• Partner with site teams to improve ordering practices, menu utilization, inventory controls, and waste management programs.
• Provide recommendations that positively influence food cost management while maintaining quality and guest satisfaction.
• Assist in the development and monitoring of culinary-related operational action plans to improve overall site financial performance.
• Ensure culinary decisions align with contractual requirements and operational objectives.

Operational Efficiency

• Conduct regular culinary audits to evaluate compliance with company standards, client expectations, food safety requirements, and operational best practices.
• Monitor and improve consistency of food quality, recipe execution from Dexterra Kitchen, portion control, presentation, and service delivery across all sites.
• Lead continuous improvement initiatives focused on waste reduction, inventory management, food utilization, and procurement efficiencies working closer with the culinary team on national programs.
• Identify operational challenges and develop practical solutions that improve productivity and guest experience.
• Support implementation of seasonal menu programs, Dexterra Kitchen menu program and ensure consistent execution across all operations.
• Utilize operational data and performance metrics to drive informed decision-making and continuous improvement.
• Ensure adherence to food safety regulations, HACCP principles, and company policies.
• Maintain a significant field presence to provide hands-on coaching, assessment, and support to culinary teams.

Qualifications

• Red Seal Certified Chef designation required.
• Culinary diploma or degree from a recognized post-secondary institution preferred.
• Food Safety Certification (FoodSafe, ServeSafe, or equivalent) required.
• HACCP training and certification considered an asset.
• Minimum ten (10) years of progressive culinary leadership experience within hospitality, remote camps, hotels, resorts, institutional food service, or large-scale catering operations.
• Minimum five (5) years leading multi-site culinary operations or large culinary teams.
• Demonstrated experience developing menus, recipes, culinary standards, and food service programs.
• Experience supporting remote hospitality, camp services, resource sector, industrial catering, or high-volume food service operations is strongly preferred.
• Proven experience recruiting, mentoring, and developing culinary talent.
• Experience conducting operational audits and implementing performance improvement initiatives.

Knowledge, Skills & Abilities

• Strong understanding of food cost management, inventory controls, purchasing practices, and waste reduction strategies.
• Demonstrated ability to influence teams and stakeholders without direct reporting relationships.
• Exceptional communication, listening, coaching, and relationship-building skills.
• Ability to effectively engage with clients and address culinary concerns in a professional and collaborative manner.
• Strong analytical and problem-solving abilities with a focus on operational excellence.
• Proven ability to balance culinary creativity with business requirements and operational constraints.
• Excellent organizational and project management skills.
• Proficiency with Microsoft Office and food service management systems.
• Ability to travel extensively throughout Western Canada.
• Valid driver's license required.

Working Conditions

• Primarily Field based environment with a flexible work schedule, potentially requiring work on evenings and weekends. Trained, as necessary, in required safety protocols