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Chef gestionnaire / Chef manager
Dexterra
Montreal, QC
- Contract
…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…

Dexterra

Chef gestionnaire / Chef manager

4705 Rue Dobrin, Montreal, QC, H4R 2P7, Canada

Contract

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Job details

Job type: Contract
Working hours: 40 hours per week
Posting language: English · French
Posted: Oct 26, 2026

Original job description

English section of this bilingual listing.

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 Group, 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.

QUEL EST LE TRAVAIL ?

The Chef Manager is responsible for overseeing the operations of their assigned unit, which includes food production, customer service, administrative tasks such as ordering and billing, meal service, health and safety, and financial management of the project.

The tasks and responsibilities of the Chef Manager include, but are not necessarily limited to, the following:

Plan and develop menus and recipes ;
Carry out meal preparation ;
Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment ;
Take temperatures of preparations, freezers, and refrigeration units ;
Ensure that all tasks are carried out safely and report any incidents or problems immediately ;
Ensure employees have purchased proper personal protective equipment ;
Work to control costs of the location by taking measures such as:
- Perform physical inventories, adequately maintaining the level of stock at the unit.
- Comply with maintenance of food rotation in storage in order to minimize spoilage and waste.
- Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations.
- Suggest dishes that take advantage of seasonal availability.
- Maximizing the profit of the location while reducing expenditures.
- Track payroll costs.
Ordering supplies ;
Provide suggestions on marketing plans to help drive sales and improve revenue ;
Ensures the integrity of the cash flow process, making certain all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures) ;
Remain an ambassador of goodwill, ethics, and great client relations at all times ;
Where necessary, step in to alleviate guest concerns and resolve issues that arise from service ;
Maintains speed of service standards ;
Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed ;
Lead and champion any construction or unit opening ;
Oversee all aspects of franchise locations, as applicable ;
Other duties as assigned ;

QUI RECHERCHONS-NOUS?

Essential requirements for the position:

Three years of experience in the food service industry as a Chef manager ;
Food establishment manager MAPAQ certified ;
Superior communication skills in both verbal and written English with the ability to communicate in French as necessary ;
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies ;
Able to effectively use a computer and all related software, including POS equipment ;

SKILLS

Reach and lift between 0-10 pounds from floor to shoulder height ;
Frequent standing and walking required ;
Able to work in hot or cold temperatures ;

QU'EST-CE QUE C'EST POUR VOUS ?

Schedule from Monday to Friday, for a total of 40 hours per week on 6AM to 3PM.
Location City of Saint-Laurent.
Annual wage based on experience.
A growing company. While other organizations are downsizing, ours is expanding!

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, colour, 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 application process are available upon request.

#IND2

Read the full bilingual original

Description de l'entreprise

QUI SOMMES-NOUS?

Certifiée comme Great Place to Work®, Dexterra est une entreprise en plein essor, financièrement solide et cotée en bourse (TSX:DXT) avec une présence étendue à travers l'Amérique du Nord. Nous visons à offrir à nos gens plus qu'un simple emploi - nous offrons des opportunités dans une culture qui promeut la stabilité, la diversité et l'inclusion, la camaraderie, la reconnaissance des employés, l'équilibre entre vie professionnelle et vie personnelle, et la possibilité de faire ce que vous aimez. Depuis plus de 75 ans, les entreprises qui ont commencé indépendamment et forment maintenant Dexterra Group se consacrent à servir les clients nord-américains pour créer et gérer des environnements qui jouent un rôle vital dans notre économie et nos communautés locales. Et c'est quelque chose dont nous sommes vraiment fiers. Un travail important, des gens marquants.

WHO ARE WE?

Description du poste

QUEL EST LE TRAVAIL ?

Le chef gestionnaire est chargé de superviser les opérations de l’établissement qui lui est assigné, ce qui comprend la production de l’offre alimentaire, le service client, les tâches administratives telles que les commandes et la facturation, le service des repas, la santé et la sécurité et la gestion financière du projet.

Les tâches et responsabilités du chef gestionnaire incluent, mais ne se limitent pas nécessairement aux tâches suivantes :

Planifier et développer les menus et les recettes pour l’établissement ;
Réaliser la production de l'offre alimentaire ;
Atteindre les normes les plus élevées de propreté, d'hygiène et de salubrité pendant le processus de préparation des aliments dans tous les lieux de travail, y compris la cuisine, les réfrigérateurs et les congélateurs, l'avant et l'arrière de la zone de production, ainsi que tous les équipements connexes ;
Prendre les températures des préparations, unités de congélations et réfrigération ;
S’assurer que toutes les tâches sont effectuées de façon sécuritaire et signaler tout incident ou problème immédiatement ;
S'assurer que les employés ont un équipement de protection individuelle approprié ;
Assurez-vous que l'établissement et le personnel travaillent conformément aux normes santé et sécurité ainsi qu'à toutes les lois et politiques de l'entreprise applicables ;
Travailler à la maîtrise des coûts de l’établissement en prenant des mesures telles que :
- Effectuer des inventaires physiques, en maintenant adéquatement le niveau de stock de l’établissement.
- Assurer la rotation des aliments et produits afin de minimiser la détérioration et le gaspillage.
- Contrôler le portionnement de l’offre alimentaire afin de respecter les normes établies et garantir que le rendement de la recette répond aux attentes en matière de quantité et de budget.
- Proposer des plats qui tirent parti de la saisonnalité des produits.
- Maximiser le profit de l'établissement tout en réduisant les dépenses.
- Assurer le suivi des coûts de la masse salariale
Effectuer les commandes de nourriture, matériel et autres fournitures ;
Proposer des suggestions sur les stratégies marketing pour aider à stimuler les ventes et à améliorer les revenus ;
Garantir l'intégrité du processus de trésorerie, en appliquant scrupuleusement toutes les procédures de sécurité et en effectuant des contrôles périodiques pour garantir leur conformité (formation de l'ensemble du personnel aux procédures de gestion des espèces) ;
Être un ambassadeur de la bienveillance, de l'éthique et maintenir d’excellentes relations avec les clients ;
Intervenir, si nécessaire, pour apaiser les inquiétudes des clients et résoudre les problèmes liés au service ;
Maintenir la rapidité du service ;
Être à l'écoute des clients (internes et externes) et répondre avec professionnalisme à toutes leurs questions et préoccupations, en les transmettant aux niveaux hiérarchiques supérieurs si nécessaire ;
Diriger et contrôler toute construction ou ouverture d'unité ;
Superviser tous les aspects des franchises, le cas échéant ;
Autres tâches assignées ;

WHAT'S THE JOB?

The tasks and responsibilities of the Chef Manager include, but are not necessarily limited to, the following:

Plan and develop menus and recipes ;
Carry out meal preparation ;
Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment ;
Take temperatures of preparations, freezers, and refrigeration units ;
Ensure that all tasks are carried out safely and report any incidents or problems immediately ;
Ensure employees have purchased proper personal protective equipment ;
Work to control costs of the location by taking measures such as:
- Perform physical inventories, adequately maintaining the level of stock at the unit.
- Comply with maintenance of food rotation in storage in order to minimize spoilage and waste.
- Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations.
- Suggest dishes that take advantage of seasonal availability.
- Maximizing the profit of the location while reducing expenditures.
- Track payroll costs.
Ordering supplies ;
Provide suggestions on marketing plans to help drive sales and improve revenue ;
Ensures the integrity of the cash flow process, making certain all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures) ;
Remain an ambassador of goodwill, ethics, and great client relations at all times ;
Where necessary, step in to alleviate guest concerns and resolve issues that arise from service ;
Maintains speed of service standards ;
Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed ;
Lead and champion any construction or unit opening ;
Oversee all aspects of franchise locations, as applicable ;
Other duties as assigned ;

Qualifications

QUI RECHERCHONS-NOUS?

Exigences essentielles applicables au poste :

Trois années d’expérience dans le secteur de la restauration en tant que Chef gérant ;
Certification MAPAQ Gestionnaire d'établissement alimentaire ;
Excellentes compétences en communication, tant à l’oral qu’à l’écrit, en anglais, avec la capacité de communiquer en français (de base) ;
Capable de gérer efficacement les préoccupations des employés, des clients et des consommateurs avec tact tout en adhérant aux politiques de confidentialité ;
Capable d’utiliser efficacement un ordinateur et tous les logiciels associés, y compris l’équipement de point de vente ;

COMPÉTENCES

Soulever entre 0 et 10 livres du sol à la hauteur des épaules ;
Rester debout durant de longues périodes et marcher fréquents ;
Capable de travailler à des températures chaudes ou froides ;

WHO ARE WE LOOKING FOR?

Essential requirements for the position:

Three years of experience in the food service industry as a Chef manager ;
Food establishment manager MAPAQ certified ;
Superior communication skills in both verbal and written English with the ability to communicate in French as necessary ;
Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies ;
Able to effectively use a computer and all related software, including POS equipment ;

SKILLS

Reach and lift between 0-10 pounds from floor to shoulder height ;
Frequent standing and walking required ;
Able to work in hot or cold temperatures ;

Informations supplémentaires

QU'EST-CE QUE C'EST POUR VOUS ?

Horaire de travail du lundi au vendredi, 40h semaine de 6h à 15h.
Localisation Ville de Saint -Laurent.
Salaire annuel en fonction de l’experience.
Une entreprise en pleine croissance. Pendant que d'autres organisations réduisent leurs opérations, les nôtres prennent de l'ampleur!

WHAT'S IN IT FOR YOU?

Schedule from Monday to Friday, for a total of 40 hours per week on 6AM to 3PM.
Location City of Saint-Laurent.
Annual wage based on experience.
A growing company. While other organizations are downsizing, ours is expanding!

Dexterra est un employeur garantissant l’égalité des chances et engagé en faveur de la diversité et de l’inclusion. Nous sommes heureux de considérer tous les candidats qualifiés pour un emploi sans égard à la race, la couleur, la religion, le sexe, l’orientation sexuelle, l’identité de genre, l’origine nationale, l’âge, le handicap, le statut d’ancien combattant protégé, le statut d’Autochtone ou tout autre facteur légalement protégé. Des aménagements liés au handicap pendant le processus de candidature sont disponibles sur demande.

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More about this job

Responsibilities

The Chef Manager oversees daily unit operations, including food production, menu planning, and financial management. They are responsible for maintaining high standards of health and safety, customer service, and staff supervision.

Requirements

Candidates must have at least three years of experience in the food service industry as a Chef Manager. A valid MAPAQ Food Establishment Manager certification is required, along with strong communication skills in English and basic French.

Skills

Food production
Menu planning
Inventory management
Cost control
Customer service
Health and safety compliance
Staff supervision
Cash handling
Financial management
Food hygiene
POS equipment
Recipe development
Payroll tracking
Marketing strategies
Sanitation standards

Benefits

Employee recognition
Work-life balance

Visa sponsorship

Not detected in the job text

Keywords

Chef Manager
Food Service
MAPAQ
Menu Planning
Inventory Control
Food Safety
Sanitation
Cost Management
Payroll
POS System
Customer Relations
Staff Training
Cash Handling
Budgeting
Food Production
Hospitality Management

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