Chef, Brossard

Job summary

You will direct and supervise all aspects of food production, kitchen operations, and staff scheduling. Additionally, you are responsible for menu planning, inventory control, and ensuring compliance with health and safety regulations.

Job details

How you will make an impact: You will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates. As a Chef, you will: * Direct and supervise all aspects of food production and services * Be accountable for menu planning, staffing, scheduling, client, and customer relationship building * Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff * Oversee all food, labour, and overhead costs * Be responsible for occasional catering events * Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records * Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations About you: * Able to work in a French environment. * Post-secondary education in culinary or related studies * Three years of kitchen management experience, preferably in a University or College environment * Creative ability to apply trendy food items and presentations to operations * Excellent interpersonal, communication, and organizational skills * Able to work in a fast-paced environment, paying attention to accuracy and detail * Willingness to accommodate a flexible work schedule (including weekends) * Capable of performing administrative duties * Knowledge of Microsoft Excel and Word

What you’ll do

You will direct and supervise all aspects of food production, kitchen operations, and staff scheduling. Additionally, you are responsible for menu planning, inventory control, and ensuring compliance with health and safety regulations.

Requirements

Candidates must have post-secondary education in culinary studies and at least three years of kitchen management experience. Proficiency in Microsoft Office and the ability to work in a fast-paced environment are also required.

Listed skills

• Inventory Control · Preferred
• Budgeting · Preferred
• interpersonal skills · Preferred
• Microsoft Excel · Preferred
• Communication · Preferred
• Team Leadership · Preferred
• Microsoft Word · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Kitchen management
• Menu planning
• Staff scheduling
• Food production
• Inventory control
• Catering
• Health and safety compliance
• Interpersonal skills
• Communication
• Organizational skills
• Microsoft Excel
• Microsoft Word
• Culinary operations
• Budgeting
• Team leadership
• Menu Planning
• Event Catering
• Organizational Skills
• Administrative Functions
• Kitchen Management
• Cooking
• Food Services
• Customer Relationship Building
• Occupational Safety And Health
• Interpersonal Communications
• Operations
• Presentations
• Quality Assurance
• Workplace Hazardous Materials Information Systems
• Scheduling
• Coordinating

Job areas

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

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