Chef Manager

Job summary

Manage food preparation, menu planning, and development, and support on-site catering and conference events. Directly supervise associates and oversee hiring, training, scheduling, client satisfaction, cost control, and compliance with food safety and workplace health and safety standards.

Job details

Now, if you were to come on board as one of our Chef Managers, we’d ask you to do the following for us: * Participate in all phases of food preparation, menu planning, and development. * Help with all catering/conference events on site. * Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relation issues. * Ensure positive client relationships and satisfaction. * Be responsible for directly managing associates. * Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations. * Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process. Think you have what it takes to be our Chef Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role. * Three years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates. * Sound knowledge of financial management including the ability to control food and labour costs. * Creative ability to apply current trendy food items and presentations to food service operations. * Catering and banquet experience. * Hard-working, hands-on team player. * Excellent communication skills (written and verbal). * Able to work in a fast-paced environment with changing work priorities. * Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs. * The ability to work independently. * You would be a preferred candidate if you have Red Seal culinary certification.

What you’ll do

Manage food preparation, menu planning, and development, and support on-site catering and conference events. Directly supervise associates and oversee hiring, training, scheduling, client satisfaction, cost control, and compliance with food safety and workplace health and safety standards.

Requirements

Requires three years of culinary experience, strong supervisory and communication skills, and knowledge of financial management and food and labor cost control. Candidates should have catering or banquet experience, be comfortable with Microsoft Word and Excel, and work effectively in a fast-paced environment; Red Seal culinary certification is preferred.

Listed skills

• Food preparation · Preferred
• Client Relationship Management · Preferred
• Communication · Preferred
• Teamwork · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Preparation
• Menu Planning and Development
• Catering and Banquet Operations
• Staff Hiring and Training
• Staff Scheduling and Supervision
• Employee Relations
• Client Relationship Management
• Food and Labor Cost Control
• Financial Management
• Food Presentation
• Health and Safety Compliance
• HACCP
• Communication
• Microsoft Word and Excel
• Independent Work
• Teamwork
• Quality Assurance
• Presentations
• Operations
• Strong Work Ethic
• Microsoft Excel
• Occupational Safety And Health
• Supervision
• Scheduling
• Microsoft Word
• Menu Planning
• Food Services
• Hazard Analysis And Critical Control Points (HACCP)
• Hazard Analysis
• Workplace Hazardous Materials Information Systems
• Employee Training

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership
• Security & Safety
• Chef Manager
• Restaurant / Food Service Manager
• Restaurant Managers
• Food Service Managers

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