Job opportunity
Chef Manager Food Service Operations
Compass Group Canada
Lead food preparation and menu planning as a Chef Manager overseeing quality, safety, and client satisfaction. Apply culinary expertise within food service operations.
This Chef Manager position combines culinary experience with direct associate management and financial oversight. You will develop menus, control food and labour costs, and maintain compliance with Compass Quality Assurance requirements. French communication skills and Microsoft Office experience support the work.
Key Responsibilities:
Participate in food preparation, menu planning, and development
Ensure positive client relationships and satisfaction
Directly manage associates and support their development
Maintain compliance with quality, health, safety, and WHMIS requirements
Follow HACCP standards during food preparation processes
Requirements:
Two years of culinary experience
Strong supervisory skills motivating, leading, and developing associates
Knowledge of financial management and cost control
Creative approach to current food items and presentations
Excellent written and verbal French communication skills
Use culinary leadership, menu development, cost control, and French communication skills to manage compliant food service operations effectively.
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Apply on source site This Chef Manager position combines culinary experience with direct associate management and financial oversight. You will develop menus, control food and labour costs, and maintain compliance with Compass Quality Assurance requirements. French communication skills and Microsoft Office experience support the work.
Key Responsibilities:
Participate in food preparation, menu planning, and development
Ensure positive client relationships and satisfaction
Directly manage associates and support their development
Maintain compliance with quality, health, safety, and WHMIS requirements
Follow HACCP standards during food preparation processes
Requirements:
Two years of culinary experience
Strong supervisory skills motivating, leading, and developing associates
Knowledge of financial management and cost control
Creative approach to current food items and presentations
Excellent written and verbal French communication skills
Use culinary leadership, menu development, cost control, and French communication skills to manage compliant food service operations effectively.
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