On-site · Pointe-Claire
The Chef Manager is responsible for all phases of food preparation, menu development, and maintaining positive client relationships. They must ensure strict compliance with health, safety, and HACCP standards while directly managing associates.
On-site · Saint-Lazare
The Chef Manager is responsible for all phases of food preparation, menu development, and managing a team of four associates. They must ensure strict compliance with health, safety, and quality assurance standards while maintaining positive client relationships.
On-site · Corner Brook
Directs and coordinates kitchen operations, supervising food production associates to ensure quality and sanitation standards. Manages administrative tasks including scheduling, payroll, and inventory procurement.
On-site · Corner Brook
Responsible for assembling, delivering, and serving food and beverages at catered functions while maintaining equipment and cleanliness. Ensures guests receive courteous service and adheres to all safety and sanitation policies.