School Lead-Cook

WHO ARE WE? 

Dexterra Group 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.

WHAT'S THE JOB?

Under the general supervision of the Chef-Manager, the School Lead is responsible to manage a team of associates to prepare and serve a healthy and flavourful menu selection in a school cafeteria setting. The School Lead will ensure café level success by being a safety leader, developing and delivering creative menu items, ensuring freshness of product and creating appealing presentations.

Key responsibilities include:

• Planning and developing menus and recipes for the café incorporating nutritious and delicious food options and complying with School Food and Beverage Policy PPM150
• Order required supplies
• Lead grab and go, cold line and hot line food preparation and service
• Ensure all required health and safety regulations and procedures are being followed, including relevant provincial and federal legislation, FoodSafe, and HACCP standards
• Ensure all staff have participated and passed required training, ensuring applicable knowledge is being transferred and used appropriately
• Ensure all staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
• Provide training and coaching sessions with staff to ensure proper procedures and best practices are being followed, while also helping staff members reach the next stage in their career development
• Ensure employees have proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly
• Prepare daily and weekly work plans for team
• Lead the team to execute on the daily and weekly workplan
• Monitor sales volume and adjust production volume and menu plan appropriately to maximize sales and reduce waste
• Assess tasks and processes and develop and help implement ways to improve efficiency and output while maintaining safety and consistency
• Inspect equipment and communicate need of repair equipment (i.e. malfunctioning and/or damaged), ensuring the equipment is safe for use, and if not, that the equipment is properly locked out and secured until repaired
• Address the concerns of employees and work with the team to create a safe, healthy, and productive working environment
• Stay informed on any changes to operations and communicate any changes to staff members while working with Senior Management to update training policies and documentation
• Work alongside the kitchen staff and Operations Manager to control costs of the location by taking measures such as:
  • Performing physical inventories, maintaining an appropriate amount of stock
  • Complying with maintenance of food rotation in storage in order to minimize spoilage and waste
  • Portioning of food items to ensure recipe yield meets quantity and budget expectations
  • Menu planning to take advantage of seasonal availability and excess inventory
• 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
• Other duties as required

WHO ARE WE LOOKING FOR?

• Culinary experience and excellence is required
• Five years of experience in the food service industry leading high-volume culinary teams
• ServeSafe and/or FoodSafe certified
• Red Seal Chef status would be considered an asset
• Valid G driver's license with a clean driver's abstract would be considered an asset 
• Superior written and verbal communication skills
• Able to effectively handle the concerns of employees, customers, and clients with tact
• Able to effectively use a computer and all related software, including POS equipment
• Reach and lift between 0-50 pounds from floor to shoulder height
• Frequent standing and walking required
• Able to work in hot or cold temperatures
• Successful candidates must complete a Vulnerable Sector Record check

WHAT’S IN IT FOR YOU?

• Competitive compensation package
• You will receive competitive medical and dental benefits effective upon date of hire
• Employee Referral Program – earn up to $1000 for each referral hired!
• Advancement opportunities 

Hours of work are Monday - Friday, 7:00am - 3:30pm and includes an hourly starting rate of $23.00. This is a contract position with an immediate start date - June 26, 2026. Holiday periods follow the Lakehead Public School Board calendar, including Christmas break, exams, PA days, and March break. There is potential to provide support on other active projects during the summer break. 

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.

#IND2