Head Chef

About This Role

Leading the complete food service operation at a Dexterra workforce accommodations facility is the core of this Head Chef role. This position provides strategic and hands-on leadership across all culinary functions, ensuring food safety, quality, consistency, and client satisfaction at scale. The operation will initially serve approximately 500 people per day and is expected to grow rapidly to more than 1000 meals served daily.

Responsibilities

• Be fully accountable for all food service operations, from planning through execution
• Prepare, present, design, and serve high-quality rotational menus at scale
• Lead the kitchen operation to safely and efficiently service 500+ guests daily, with rapid growth to 1000+ guests per day
• Ensure strict adherence to food safety, quality, and contractual scope requirements
• Enforce compliance with Dexterra Food Safety programs, including FOODSAFE and HACCP
• Lead, train, develop, and mentor the entire culinary team
• Supervise kitchen staff productivity, performance, and compliance with policies and procedures
• Manage labor, food, and chemical resources to ensure efficiency and cost control
• Oversee ordering, inventory control, and bi-weekly inventory counts
• Apply expertise in dietary requirements including allergies, vegan, vegetarian, and special diets
• Maintain high standards of cleanliness, organization, and professionalism
• Serve clients and guests in a personable, professional, and service-oriented manner
• Support the Site Manager with culinary input related to planning, forecasting, and operational execution

Requirements

• Chef or Certified Executive, with culinary education and/or Chef designation
• Authorized to work in the United States
• Advanced Food Safety or HACCP certification
• Minimum 8 years of experience in the hospitality or food service industry
• Minimum 8 years of experience as a Chef, including hotels, resorts, restaurants, or workforce lodges
• Demonstrated experience operating large-volume food service environments
• Strong knowledge of menu costing, recipe card implementation, and cost controls
• Advanced practical and theoretical knowledge across all kitchen areas:
• Hot Kitchen
• Cold Kitchen
• Pastry / Bakery
• Butchery
• Banquets and mass-service operations
• Proficiency with Microsoft Excel, Word, Outlook, and food service systems
• Proven ability to lead, develop, and retain culinary teams
• A leadership style that demonstrates ownership, accountability, strong communication, and professionalism