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Added 12 mins ago
PS
Ottawa Event Supervisor
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- Part-time
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Added 12 mins ago
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Added 27 mins ago
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Dexterra

Chef Exécutif / Executive Chef

21025 Route Transcanadienne, Sainte-Anne-de-Bellevue, QC, H9X 3Y5, Canada

Full-time

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Job details

Job type: Full-time
Posting language: English · French
Posted: Oct 28, 2026

Original job description

English section of this bilingual listing.

Description de l'entreprise

WHO ARE WE?
We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra 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.

QUEL EST LE TRAVAIL?

WHAT'S THE JOB?
Here we are growing again!!! Calling all experienced culinary chefs looking to advance their career in the food industry. Look no further! We are currently looking for an Executive Chef to work with our team. The selected individual will also be a true culinary creator, people developer, and steward of our three Fresh-Scratch-Local pillars. This job is located in the Eastern Townships of Quebec

Be the business leader of one of four dining halls
Develop concepts, recipes, programs, people and standards
Be a lead in Food Safety by implementing and training with Dana’ and highest industry standard
Be a reference in Health and Safety by training, implementing and inspire our staff to promote a safe workplace.
Act as a reference regarding dietary preferences and restrictions and act as a coach to our guests who need assistance.
Supervise and develop a group of dedicated unionised employees
Work closely with our culinary team to ensure their skills are constantly evolving
Assist the management team in establishing budgets, targets, cost and operational controls, efficiency, guest satisfaction and participation.

QUI SONT À LA RECHERCHE?

Statut de chef du Sceau rouge
Five years of recent related experience in the food service industry leading high volume culinary teams
ServeSafe and FoodSafe certified
Previous experience with cost control and employee management
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
Superior knowledge of the safe use of all related equipment
Highly organized with a strong focus and commitment to quality
Able to effectively use a computer and all related software, including POS equipment

Informations supplémentaires

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.

Read the full bilingual original

Description de l'entreprise

Description du poste

QUEL EST LE TRAVAIL?

Ici, nous grandissons à nouveau !!! Appel à tous les chefs culinaires expérimentés souhaitant faire progresser leur carrière dans l’industrie alimentaire. Ne cherchez plus !Nous recherchons actuellement un chef exécutif pour travailler avec notre équipe. La personne sélectionnée sera également un véritable créateur culinaire, un développeur de personnes et un gardien de nos trois piliers Fresh-Scratch-Local. Situé àles Cantons-de-l’Est du Québec.

Être le chef d’entreprise de l’une des quatre salles à manger
Développer des concepts, des recettes, des programmes, des personnes et des normes
Être un chef de file en matière de salubrité alimentaire en mettant en œuvre et en formant Dana’ et en respectant les normes les plus élevées de l’industrie
Soyez une référence en matière de santé et de sécurité en formant, en mettant en œuvre et en incitant notre personnel à promouvoir un milieu de travail sécuritaire.
Agir à titre de référence en ce qui concerne les préférences et les restrictions alimentaires et agir à titre d’accompagnateur pour nos clients qui ont besoin d’aide.
Superviser et former un groupe d’employés syndiqués dévoués
Travailler en étroite collaboration avec notre équipe culinaire pour s’assurer que ses compétences évoluent constamment
Aider l’équipe de direction à établir des budgets, des objectifs, des contrôles de coûts et opérationnels, de l’efficacité, de la satisfaction des clients et de la participation.

Be the business leader of one of four dining halls
Develop concepts, recipes, programs, people and standards
Be a lead in Food Safety by implementing and training with Dana’ and highest industry standard
Be a reference in Health and Safety by training, implementing and inspire our staff to promote a safe workplace.
Act as a reference regarding dietary preferences and restrictions and act as a coach to our guests who need assistance.
Supervise and develop a group of dedicated unionised employees
Work closely with our culinary team to ensure their skills are constantly evolving
Assist the management team in establishing budgets, targets, cost and operational controls, efficiency, guest satisfaction and participation.

Qualifications

QUI SONT À LA RECHERCHE?

Statut de chef du Sceau rouge
Cinq ans d’expérience connexe récente dans l’industrie des services alimentaires, à la tête d’équipes culinaires à volume élevé
Certifié ServeSafe et FoodSafe
Expérience en contrôle des coûts et en gestion des employés
Excellentes aptitudes pour la communication verbale et écrite en anglais et capacité de communiquer en français, le cas échéant
Capacité de gérer efficacement les préoccupations des employés, des clients et des clients avec tact tout en respectant les politiques de confidentialité
Connaissance supérieure de l’utilisation sécuritaire de tout l’équipement connexe
Excellent sens de l’organisation, forte concentration et engagement envers la qualité
Capacité d’utiliser efficacement un ordinateur et tous les logiciels connexes, y compris les équipements de PDV

WHO ARE WE LOOKING FOR?

Red Seal Chef Status
Five years of recent related experience in the food service industry leading high volume culinary teams
ServeSafe and FoodSafe certified
Previous experience with cost control and employee management
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
Superior knowledge of the safe use of all related equipment
Highly organized with a strong focus and commitment to quality
Able to effectively use a computer and all related software, including POS equipment

Informations supplémentaires

Apply About employer

More about this job

Responsibilities

The Executive Chef will lead culinary operations, develop menus, and ensure high standards of food safety and quality across dining facilities. They are responsible for managing budgets, supervising unionized staff, and fostering a safe, productive work environment.

Requirements

Candidates must hold a Red Seal Chef certification and possess at least five years of experience leading high-volume culinary teams. Proficiency in English and French, along with ServeSafe and FoodSafe certifications, is required.

Skills

Culinary leadership
Food safety
Menu development
Cost control
Staff supervision
Budget management
Health and safety compliance
Recipe development
Team training
Inventory management
POS systems
Dietary restriction management
Operational efficiency
Communication
Quality assurance

Visa sponsorship

Not detected in the job text

Keywords

Executive Chef
Red Seal Chef
Food Service
Culinary
ServeSafe
FoodSafe
Cost Control
Budgeting
POS Equipment
Health and Safety
Unionized Staff
Menu Development
Quality Assurance
Operations Management
Dining Hall
Fresh-Scratch-Local

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