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Dexterra

Chef Manager (Campus Residence Dining - evenings & weekends)

Mississauga Road, Mississauga, ON, Canada

Pay: $60,000 to $70,000 CAD / year
Job type: Full-time
Experience: 5+ years of progressive culinary leadership experience within hospitality, restaurants, catering, campus dining, hotels, or other high-volume food service environments.
Posting language: English
Posted: Sep 25, 2026

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Original job description

Company Description

WHO ARE WE?

Dexterra Group (TSX: DXT) is a leading provider of support services and infrastructure support solutions across Canada and the United States. Through our diverse businesses, we deliver facilities management, food services, remote workforce accommodations, forestry services, and other operational solutions that help organizations operate safely, efficiently, and sustainably.

For more than 80 years, Dexterra has supported clients across a wide range of industries and environments, from commercial and institutional facilities to remote worksites and natural resource operations. We are committed to delivering exceptional service while creating meaningful opportunities for our people, clients, and communities.

Work That Matters, People Who Care.

Job Description

Great food doesn't happen by accident.

It takes a leader who can balance creativity with execution, inspire a culinary team, and consistently deliver an exceptional dining experience for thousands of guests every day.

WHAT’S THE JOB?

We're looking for a hands-on Chef Manager to lead a dynamic university campus food service operation. This is more than running a kitchen. You'll help shape the campus dining experience through innovative menus, engaging food concepts, catering events, and exceptional hospitality. With multiple dining concepts, catering events, and a diverse campus community, no two days are the same. You'll be responsible for leading the culinary team, building strong client relationships, and ensuring operational, financial, and food safety excellence across the business.

This role is ideal for a chef who thrives in a fast-paced environment, enjoys creating memorable food experiences, and takes pride in developing high-performing teams.

NOTE: This role requires availability for afternoon-evening and weekend operations.

What You'll Do

Lead all day-to-day culinary operations, ensuring exceptional food quality, consistency, presentation, and service.
Develop and execute menus, daily features, promotions, and food concepts that keep the program fresh and relevant.
Provide visible, hands-on leadership during service periods and special events.
Recruit, coach, train, and develop team members while fostering a positive and accountable workplace culture.
Ensure compliance with HACCP, FOODSAFE, workplace safety, and company food safety standards.
Build strong relationships with campus partners, clients, students, and guests.
Oversee catering services and special events from planning through execution.
Manage food costs, labour, purchasing, inventory, and waste within established targets.
Complete financial reporting, inventories, audits, and operational administration accurately and on time.
Maintain a clean, safe, and well-organized operation while driving continuous improvement.

What Success Looks Like

You LOVE your job!
Great food and hospitality are consistently delivered every day.
The team is engaged, accountable, and well-trained.
Clients view you as a trusted operational partner.
Catering events are executed flawlessly.
Food, labour, and inventory targets are achieved without compromising quality.
The operation is known across campus for its service, creativity, and execution.

Qualifications

Who We're Looking For

A Great Attitude!
Availability for afternoon-evening and weekend operations.
5+ years of progressive culinary leadership experience within hospitality, restaurants, catering, campus dining, hotels, or other high-volume food service environments.
Previous experience as a Chef Manager, Executive Chef, Sous Chef, or similar culinary leadership role.
Strong culinary background with experience in menu planning, production management, menu costing, and recipe development.
Proven ability to lead, coach, and develop high-performing teams.
Strong understanding of food safety, sanitation, HACCP, and regulatory compliance.
Experience managing food costs, labour, inventory, purchasing, and operational budgets.
Excellent customer service and client relationship management skills.
Comfortable using Microsoft Excel, Outlook, Word, Teams, and operational management systems.
Red Seal certification, culinary diploma, SafeCheck Advanced Food Safety certification, or HACCP certification are considered assets.

Additional Information

What's in it for You?

Be part of an industry that's more important than ever!
Award winning safety culture.
Supportive team environment with room to grow together.
Employee Referral Program.
We are growing!
Certified as a Great Place to Work 2025-2026!

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. Special needs accommodation is available at all stages of the application process upon request.

We thank all applicants for their interest and will contact those candidates selected for interview.

Please Note: We kindly ask that staffing or recruitment agencies do not contact us regarding this opportunity. We are not accepting agency referrals at this time.

Compensation: CAD 60000 - CAD 70000 - yearly

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More about this job

Responsibilities

The Chef Manager leads daily culinary operations, including menu development, food quality control, and team management within a university campus setting. They are also responsible for managing financial targets, catering execution, and ensuring strict compliance with food safety and workplace safety standards.

Requirements

Candidates must have 5+ years of progressive culinary leadership experience and a strong background in high-volume food service environments. Proficiency in menu planning, financial management, and team development is required, along with availability for evening and weekend shifts.

Skills

Culinary leadership
Menu planning
Food safety
HACCP
Team management
Budgeting
Inventory management
Catering
Customer service
Microsoft Office
Recipe development
Production management
Staff training
Operational administration
Food cost control

Benefits

Employee Referral Program
Supportive team environment
Award winning safety culture

Visa sponsorship

Not detected in the job text

Keywords

Chef Manager
Culinary
Campus Dining
Food Service
HACCP
FOODSAFE
Red Seal
Menu Planning
Catering
Inventory Management
Budgeting
Team Leadership
Hospitality
Microsoft Excel
SafeCheck
Operations Management
Food Safety
Staff Development
Quality Control
Purchasing

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