2 meilleures offres (head chef, sooke, bc) (à pourvoir)

Executive Chef – High-End Catering, Retail Café & Meal Programs
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- De 30 $ à 35 $ de l’heure
- Temps plein
- Gestion des stocks
- Service à la clientèle
- Assainissement
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Executive Chef – High-End Catering, Retail Café & Meal Programs

Dexterra Remote Services -
Victoria, BC

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Détails du poste

Temps plein
De 30 $ à 35 $ de l’heure

Profil recherché

Expérience en nutrition
Gestion des coûts
Stratégies de tarification
Développement des relations avec la clientèle
Gestion des opérations
Bar à café
Gestion alimentaire
Gestion des stocks
Service à la clientèle
Leadership d'équipe
Formation et mentorat du personnel de la restauration
FoodSafe
Certificat de manipulateur d'aliments
Coaching
Assainissement
Politiques de santé et sécurité au travail
Préparation culinaires
Logistique
Contrôle des coûts
Développement des relations avec la clientèle
Finance
Gestion des horaires
Contrôle de la qualité
Gestion de la relation client
Orientation axée sur le service à la clientèle
Sens de l'organisation
Nettoyage
Expérience en gestion financière
Expérience en chef
Sécurité alimentaire
Planification des repas
Leadership
Compétences en communication
Interaction avec les clients
Expérience en cuisine professionnelle
Coordination d'équipe
Évaluation du rendement

Description complète du poste

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 support the infrastructure and built assets that play a vital role in our society—helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together so clients can operate day to day, confidently and successfully.

Job Description

Position Overview

We are seeking an experienced Executive Chef to lead all culinary operations across a diverse food service portfolio, including high-end catering, retail café operations, mandatory meal plans, and client-based food programs. This role is responsible for delivering exceptional food quality, strong financial performance, and outstanding customer satisfaction across all service areas.

The Executive Chef will act as both a culinary leader and client-facing representative, ensuring consistency, innovation, and operational excellence across all outlets.

Key Responsibilities

Culinary Leadership

Oversee all kitchen operations across catering, retail café, and meal plan production
Develop and execute high-end catering menus tailored to client expectations and budgets
Ensure consistent food quality, presentation, and portion standards across all service lines
Drive culinary innovation while maintaining operational efficiency and cost control

High-End Catering Operations

Lead planning and execution of premium catering events (corporate, institutional, private)
Manage event production from menu design through on-site execution
Coordinate logistics, staffing, and timelines for seamless service delivery
Ensure client expectations are met or exceeded at all events

Retail Café Operations

Oversee daily café food production, menu offerings, and service standards
Ensure fast, consistent, and high-quality food service in a retail environment
Monitor sales performance, food cost, and product mix optimization
Implement seasonal and promotional menu items to drive revenue

Mandatory Meal Plan Program

Manage large-scale meal production for meal plan or institutional dining programs
Ensure nutritional balance, consistency, and volume production efficiency
Control food cost while maintaining quality standards for high-volume service
Collaborate with operations to ensure timely and accurate meal delivery

Client Relations & Customer Satisfaction

Act as a key culinary contact for clients and institutional partners
Maintain strong relationships through regular communication and responsiveness
Address feedback and resolve concerns promptly and professionally
Ensure high levels of customer satisfaction across all service channels

Financial & Operational Management

Manage food costs, labor efficiency, and inventory control across all units
Work within approved budgets while maximizing quality and output
Reduce waste and improve production efficiency across operations
Support revenue growth through menu engineering and pricing strategies

Team Leadership

Lead, train, and develop kitchen teams across multiple service areas
Build a strong culture of accountability, professionalism, and excellence
Schedule and manage staff based on operational needs and event demand
Conduct performance evaluations and ongoing coaching

Health, Safety & Compliance

Ensure compliance with all food safety and sanitation regulations
Maintain clean, organized, and audit-ready kitchen environments
Enforce safe food handling and workplace safety standards

Qualifications

7–10+ years culinary experience, including senior leadership roles
Proven experience in catering, high-volume production, and retail food operations
Strong background in client-facing culinary environments
Excellent leadership, communication, and organizational skills
Solid understanding of food cost control and financial management
Culinary diploma or equivalent professional experience preferred
Food Safe certification required

Key Competencies

Strong client relationship management
High attention to quality and detail
Ability to manage multiple food service streams simultaneously
Strong problem-solving under pressure
Focus on customer satisfaction and service excellence

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.

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head chef emplois - sooke, bc

Executive Chef – High-End Catering, Retail Café & Meal Programs

Head Chef

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