Chef

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

Direct and supervise all aspects of food production, services, and daily kitchen operations for students and staff. Manage administrative duties including menu planning, staffing, and strict compliance with health and safety regulations.

Requires post-secondary culinary education and at least three years of kitchen management experience, preferably in an academic environment. Must be able to work in a French environment and maintain a flexible schedule including weekends.

Identified from the job description. Confirm important requirements above.

• Food Production
• Menu Planning
• Staffing
• Scheduling
• Cost Control
• Catering
• Inventory Control
• Health and Safety Compliance
• Interpersonal Communication
• Organizational Skills
• Microsoft Excel
• Microsoft Word

• Food & Beverage
• Hospitality
• Management & Leadership

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week