Chef Manager

Job summary

The Chef Manager oversees all food service operations, including administration, staffing, menu planning, and financial reporting. They ensure compliance with nutritional standards, food safety regulations, and facility policies while maintaining strong relationships with residents and stakeholders.

Job details

The Chef Manager is responsible to ensure the efficient operation of all Food Services at the facility. This encompasses the administration, staffing/scheduling, client/customer relations, supervision of production, knowledge of healthcare systems and standards for all aspects of the Food Services. It is the responsibility of the Chef Manager to ensure that the departments operate in accordance with all policies and procedures of the Facility. Duties: * In conjunction with the Dietitian, the Chef Manager must ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets. * The Manager is responsible for monitoring and evaluating meal preparation and service to ensure established standards are maintained for both quality and quantity of all meals and snacks. It is the responsibility of the Manager to develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery. * The Manager will facilitate ongoing communication with all stakeholders in the facility including administration, nursing, residents and their families and staff. * The Manager will ensure all quality controls are met for all products and services delivered to the Residents and their Guests. * The Manager will order of all products in accordance with Compass Groups buying specifications. * The Manager will maintain inventory control and complete all financial reporting according to the Compass Group fiscal schedule. The Manager will maintain appropriate budgetary and cost controls and provide operational reports to the District Manager as required. * The Manager is responsible for (with assistance from the District Manager as needed) all scheduling, hiring, firing and disciplinary action of all food service staff in accordance with Company and Government standards. * The Manager will build and maintain a strong Food Service Team and carry out all training and Human Resource Programs implemented by Compass Group. This will include regular performance appraisals, compliance with all personnel file requirements and ongoing maintenance of such programs. * The Manager will implement and control a Food Safety Plan that incorporates all Quality Assurance measures including but not exclusive to HACCP, WHIMIS, and all WCB regulations. The Manager will be required to comply with the Company Audit procedures and schedule. * The Manager will act of the primary liaison with the on-site client. * The Manager will attend and participate in meetings as requested by client, including attendance at Resident Council Meetings and Family Meetings. * It is the responsibility of the Manager to complete all payroll, period summaries and sales reports in a timely and accurate manner. * From time to time the Manager may be asked to attend functions, training seminars, and meetings as requested by the Company and/or client. * The Manager will work with the Recreation department, to develop and assist in the implementation of special events and programs as required. * The Manager will develop and implement a cleaning schedule for the food services department, including the maintenance and cleaning of kitchen equipment, and general cleaning of the dining room and kitchen. Required Qualifications (please only apply if you meet the required qualifications): * A minimum of three years culinary experience leading a team. * Excellent communication skills. * Proficiency on the computer, including MS Word programs. * Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire Asset: * Red Seal

What you’ll do

The Chef Manager oversees all food service operations, including administration, staffing, menu planning, and financial reporting. They ensure compliance with nutritional standards, food safety regulations, and facility policies while maintaining strong relationships with residents and stakeholders.

Requirements

Candidates must have at least three years of culinary team leadership experience and proficiency in MS Word. Advanced Food Service Training (AFST) is required within 90 days of hire, and a Red Seal certification is considered an asset.

Listed skills

• Food safety · Preferred
• Inventory management · Preferred
• Financial Reporting · Preferred
• Team Leadership · Preferred
• client relations · Preferred
• Communication Skills · Preferred
• Quality assurance · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Culinary management
• Staff scheduling
• Menu planning
• Budgetary control
• Food safety
• HACCP
• Inventory management
• Financial reporting
• Team leadership
• Performance appraisals
• Client relations
• MS Word
• Communication skills
• Quality assurance
• WHIMIS
• Menu Planning
• Meal Planning And Preparation
• Microsoft Word
• Auditing
• Customer Relationship Management
• Communication
• Food Services
• Sales
• Financial Statements
• Food Safety And Sanitation
• Hazard Analysis And Critical Control Points (HACCP)
• Inventory Management
• Performance Review
• Quality Assurance
• Scheduling

Job areas

• Food & Beverage
• Management & Leadership
• Hospitality
• Healthcare
• Administrative
• Chef Manager
• Chef
• Chefs
• Chefs and Head Cooks

More jobs from Compass Group