Chef Manager
Toronto, ONDexterra
10+ YOECandidates need a Red Seal or Journeyperson certificate, SafeCheck or HACCP food safety certification, and at least 10 years of chef and food service experience. Strong menu costing, leadership and computer skills are also needed, and the role is safety sensitive with drug, alcohol and fitness testing.
Microsoft Excel, Microsoft Word, Microsoft Outlook, GFS
Chef - Fire Base Camp
Edmonton, ABDexterra
7+ YOECandidates need a Red Seal or journeyperson certificate, SafeCheck or HACCP certification, at least 7 years in food service and 5 years as a chef. Strong menu costing, computer skills and leadership across all kitchen areas are also required.
Microsoft Excel, Microsoft Word, Outlook, GFS
General Helper - Remote
Moosonee, ONDexterra
1+ YOECandidates need at least 6 months of kitchen or catering experience in food service, hospitality or a remote lodge setting. They must be fluent in English, hold at least FoodSafe Level I, and score 80% or higher on the mandatory WHMIS test.
sanitizing equipment
Second Cook - Remote
Moosonee, ONDexterra
5+ YOECandidates need at least five years of cooking experience, preferably in a hotel or institutional setting. FoodSafe Level I is required, SafeCheck or HACCP is an asset, and an 80% or higher mark on the WHMIS test is needed.
refrigerators, freezers
Food Service Associate
Orillia, ONDexterra
1+ YOECandidates need at least 1-2 years of hospitality or food service experience, a Food Safety certification and WHMIS training. Strong customer service skills, punctuality and the ability to learn quickly and work on their own are also needed.
knives, ovens, dishwasher, cleaning materials
Second Cook
Orillia, ONDexterra
2+ YOECandidates need post-secondary culinary training, two years of experience in a high-volume restaurant, cafeteria or cafe, and FoodSafe or ServeSafe certification. Strong teamwork, organization, customer service and the ability to juggle several tasks are also needed.
knives, ovens
Second Cook - Remote
Timmins, ONDexterra
5+ YOECandidates need at least five years of cooking experience, preferably in a hotel or institutional setting. FoodSafe Level I is required, SafeCheck or HACCP is an asset, and an 80% or higher mark on the WHMIS test is needed.
refrigerators, freezers
Second Cook - Remote
Cochrane, ONDexterra
5+ YOECandidates need at least five years of cooking experience, preferably in a hotel or institutional setting. FoodSafe Level I is required, SafeCheck or HACCP is an asset, and an 80% or higher mark on the WHMIS test is needed.
refrigerators, freezers
General Helper - Remote
Timmins, ONDexterra
1+ YOECandidates need at least 6 months of kitchen or catering experience in food service, hospitality or a remote lodge setting. They must be fluent in English, hold at least FoodSafe Level I, and score 80% or higher on the mandatory WHMIS test.
sanitizing equipment
General Helper - Remote
Cochrane, ONDexterra
1+ YOECandidates need at least 6 months of kitchen or catering experience in food service, hospitality or a remote lodge setting. They must be fluent in English, hold at least FoodSafe Level I, and score 80% or higher on the mandatory WHMIS test.
sanitizing equipment
Chef
Oshawa, ONDexterra
5+ YOECandidates need at least five years as a chef in hotels, resorts, restaurants or remote lodges, plus five years of food service experience. A Red Seal certification and knowledge of menu costing, recipe cards and wage control are required.
Microsoft Excel, Microsoft Word, GFS, Outlook
First Cook/Relief Chef
Fort McMurray, ABDexterra
3+ YOECandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
First Cook/Relief Chef
Edmonton, ABDexterra
3+ YOECandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
First Cook/Relief Chef
Grande Prairie, ABDexterra
3+ YOECandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
First Cook/Relief Chef
Fort St. John, BCDexterra
3+ YOECandidates need at least 3 years in food service and 1 year as a Sous Chef, with broad kitchen skills across hot, cold, pastry, butchery and banquet work. FoodSafe Level I, WHMIS with an 80% pass mark, and the ability to pass drug, alcohol and fitness-for-work testing are required.
Stoves, Ovens, Steamers, Grills, Broilers, Microsoft Excel
Sous Chef - Coastal BC
Edmonton, ABDexterra
5+ YOE2+ MgmtCandidates need a Red Seal or Journeyperson certificate, a food safety certification such as SafeCheck or HACCP, and at least 5 years in food service including 2 years as a Sous Chef. A valid Class 5 licence is also required.
Microsoft Excel, Microsoft Word, Outlook, GFS
Bilingual Sous Chef
Longueuil, QCDexterra
3+ YOEDiplôme postsecondaire ou formation culinaire officielle; Plus de 3 ans d'expérience récente en services alimentaires; Certification FoodSafe
Computer software
Sous Chef
Victoria, BCDexterra
Candidates need extensive experience in international cuisine, FoodSafe certification, and an understanding of high school students' dietary needs. A clean driving record and a passing background check are also required.
Cooking, Food engineering, Supervise staff, Food Handler Certificate, Food handling, Sanitation
Food Service Associate / Cook
Oshawa, ONDexterra
1+ YOEDexterra needs 1 to 2 years of hospitality or food service experience, a food safety certification, and WHMIS training. Candidates should have strong customer service skills, be punctual and professional, and work well on their own.
knives, ovens, dishwasher, cleaning materials
Sous Chef
Montréal, QCDexterra
3+ YOEFormation postsecondaire ou formation culinaire officielle; Plus de 3 ans d'expérience en service alimentaire à haut volume; Certification FoodSafe
Procurement, Adaptability, Respond to customers' inquiries, Allergies, Collaboration, Food service operations
Full-Time Cook – Private School (Cafeteria, Boarding & Catering Support)
Victoria, BCDexterra
3+ YOECandidates need at least 3 years of cook experience, FoodSafe or ServeSafe certification, and a valid driver's licence. Experience with international cuisine and dietary needs, plus teamwork and communication skills, are also required.
Food service operations, Cooking, Sanitation, Food Handler Certificate, Inventory management, Teamwork
Catering Manager
Belleville, ONDexterra
5+ YOECandidates need five years of recent food service experience leading high-volume catering teams, plus ServeSafe or FoodSafe certification. Dexterra also requires strong verbal and written English, the ability to communicate in French as appropriate, and computer and POS skills.
POS equipment, Computer software, Ovens, Knives
Chef Manager
Fort McMurray, ABDexterra
10+ YOECandidates need a Red Seal or journeyperson chef certificate, food safety certification, and at least 10 years of chef and food service experience. They also need strong menu costing, leadership and kitchen skills across all sections, including banquets for large groups.
Microsoft Excel, Microsoft Word, Microsoft Outlook, GFS
Chef Manager
Edmonton, ABDexterra
10+ YOECandidates need a Red Seal or journeyperson certificate, food safety certification such as SafeCheck or HACCP, and at least 10 years in food service with 5 years as a chef. They also need menu costing skills, computer skills, and experience across all kitchen sections.
Microsoft Excel, Microsoft Word, Microsoft Outlook, GFS