Catering & Kitchen Lead (8-Month Contract)

Chartwells Higher Education; Hamilton; On-site; CAD 28,000 - 39,000; Full time

Job summary

Chartwells Higher Education in Canada is seeking a Catering and Kitchen Lead for an eight-month contract, On-site, Full-Time. You will supervise cooks and kitchen staff, ensure sanitation and food quality, and manage scheduling, payroll and training.

You will prepare dishes from standardized recipes, monitor portion control and temperatures, track usage and inventory, and help develop menus to meet service timelines and guest expectations.

Qualifications

• Red Seal Certification is required for the role.
• Post-secondary culinary education or related studies.
• Kitchen management experience of 3 years minimum.
• Strong knowledge of food, catering trends, sanitation and presentation.
• Basic supervisory skills to motivate and develop staff.
• Creative ability to apply trendy items to operations.
• Excellent interpersonal, communication and organizational skills.
• Ability to work in a fast-paced environment with attention to detail.

Responsibilities

• Supervise, coordinate and participate in cooking and serving activities.
• Ensure sanitation, food handling and customer service standards.
• Oversee hourly kitchen staff including interviewing, scheduling and payroll.
• Prepare high-quality items from standardized recipes to meet schedules.
• Maintain proper presentation, quality, portions and temperatures.
• Track usage and inventory to requisition products.
• Assist in menu development and recipe selection.

Skills

Kitchen management leadership

Interpersonal skills

Organizational skills

Creativity in food presentation

Ability to work in fast-paced

Attention to detail

Education

Red Seal Certification

Post-secondary education in culinary or related studies

Job description

Chartwells Higher Education in Canada is seeking a Catering and Kitchen Lead for an eight-month contract, On-site, Full-Time. You will supervise cooks and kitchen staff, ensure sanitation and food quality, and manage scheduling, payroll and training.

You will prepare dishes from standardized recipes, monitor portion control and temperatures, track usage and inventory, and help develop menus to meet service timelines and guest expectations.