Catering and Kitchen Lead (8 month contract)

COMPASS GROUP CANADA; Hamilton; Hybrid; CAD 70,000 - 90,000; Full time

Job summary

COMPASS GROUP CANADA in Hamilton is seeking an experienced Kitchen Manager/Chef to lead our culinary team. You will supervise cooks and associates, ensure food safety, plan menus, and manage production to meet service schedules.

The role requires Red Seal certification, post-secondary culinary education, and 3 years of kitchen management experience. Strong leadership, communication and Excel/Word skills are essential.

Qualifications

• Red Seal Certification required.
• Post-secondary education in culinary or related studies.
• Three years of kitchen management experience.
• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.
• Basic supervisory skills, capable of motivating, leading and developing associates.

Responsibilities

• Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food.
• Ensure all food handling, sanitation and customer service standards are met.
• Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
• Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules.
• Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures.
• Track food use, waste and consumption to requisition or purchase product.
• Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory.
• Help select and develop recipes and menus.

Skills

Leadership

Communication

Organizational skills

Attention to detail

Creativity

Education

Red Seal Certification

Culinary post-secondary education

Tools

Excel

Word

Job description

Essential Duties and Responsibilities:

• Supervise, coordinate and participate in activities of cooks and other associates engaged in preparing, cooking and serving food.


• Ensure all food handling, sanitation and customer service standards are met.


• Supervise hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.


• Prepare high-quality food items according to standardized recipes to meet production, delivery and service schedules.


• Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures.


• Track food use, waste and consumption to requisition or purchase product.


• Receive and inspect product and supplies for quality and quantity to ensure appropriate inventory.


• Help select and develop recipes and menus.

Qualifications:

Think you have what it takes to be one of our Chefs? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Red Seal Certification.


• Post-secondary education in culinary or related studies.


• Three years of kitchen management experience.


• Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation.


• Basic supervisory skills, capable of motivating, leading and developing associates.


• 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.


• Knowledge of Microsoft Excel and Word.