Chef, Brossard

COMPASS GROUP CANADA; Mississauga; On-site; CAD 60,000 - 80,000; Full time

Job summary

COMPASS GROUP CANADA is seeking a Chef in Mississauga to direct and supervise kitchen operations for students and staff. You will lead food production, menu planning, staffing, scheduling, and client relations in a university/college environment.

Responsibilities include cost control, daily operations, occasional catering events, and administrative duties such as purchase summaries and records. Flexibility to work weekends is required.

Qualifications

• Post-secondary education in culinary or related studies.
• Three years of kitchen management experience; university/college setting preferred.
• Ability to work in a French environment.
• Creative skills to apply trendy food items and presentations.
• Excellent interpersonal, communication, and organizational abilities.
• Willing to work flexible hours, including weekends.
• Proficiency with MS Excel and Word.

Responsibilities

• Direct and supervise all aspects of food production and services.
• Oversee menu planning, staffing, scheduling, and client relationships.
• Manage daily operations including preparation, cooking, and presentation.
• Control food, labour, and overhead costs.
• Coordinate occasional catering events.
• Complete weekly purchase summaries and inventory controls.
• Ensure compliance with QA, OHSA, and WHMIS regulations.

Skills

French language environment

Creativity

Interpersonal skills

Communication

Organizational skills

Education

Culinary-related post-secondary education

Tools

Microsoft Excel

Microsoft Word

Job description

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