Chef

Canteen; Richmond Hill; On-site; CAD 44,000 - 54,000; Full time

Job summary

Compass Group Canada (Beaver) Ltd. is seeking a Chef to lead and coordinate kitchen operations, supervise food production and service, and build strong client relationships.

You will plan menus, manage staffing and scheduling, and oversee daily operations including prep, cooking, presentation and administration for students and staff. The role requires post-secondary culinary education, at least three years in kitchen management (preferably in academic environments), and strong interpersonal,

Qualifications

• Post-secondary education in culinary or related studies.
• Three years 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.
• Willingness to accommodate a flexible work schedule (including weekends).
• Capable of performing administrative duties.
• Knowledge of Microsoft Excel and Word.
• Red Seal Certificate and experience working in QSR preferred.

Responsibilities

• 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

Skills

Interpersonal skills

Communication skills

Organizational skills

Attention to detail

Flexibility

Administrative duties

Education

Post-secondary education in culinary or related studies

Tools

Microsoft Excel

Microsoft Word

Job description

This is a temporary contract role. The salary for this position is $49,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process. This is a posting for an existing job vacancy.

TheChefwill be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.

Now, if you were to come on board as ourChef, we’d ask you to do the following for us:

• 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

Think you have what it takes to be ourChef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you are the best fit:

• 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
• Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferred