Chef Gérant(e) scolaire, Collège Durocher

Group Compass Ltee; Saint-Lambert; On-site; CAD 55,000 - 75,000; Full time

Job summary

Group Compass Ltee in Saint-Lambert is seeking a Chef Manager to lead kitchen operations, participate in menu development, and ensure high standards of food quality and service. You will collaborate with culinary teams and management to deliver exceptional dining experiences.

The role requires at least two years of culinary and supervisory experience, strong financial acumen to control costs, and excellent French communication.

Qualifications

• Two years of culinary experience and strong supervisory skills.
• Sound knowledge of financial management including controlling food and labour costs.
• Creative ability to apply current trendy food items and presentations to food service operations.
• Hard-working, hands-on team player.
• Excellent communication skills (written and verbal) in French.
• Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs.

Responsibilities

• Participate in all phases of food preparation, menu planning, and development.
• Ensure positive client relationships and satisfaction.
• Be responsible for directly managing associates.
• Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

Skills

Team leadership

Motivating and developing associates

Financial management

Creative abilities

Hard-working, hands-on team player

French communication

Tools

Microsoft Office

Job description

Description

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

• Participate in all phases of food preparation, menu planning, and development.
• Ensure positive client relationships and satisfaction.
• Be responsible for directly managing associates.
• Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

Think you have what it takes to be our Chef Manager? Here’s how we’ll know you’ll be successful in the role.

• Two years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates.
• Sound knowledge of financial management including the ability to control food and labour costs.
• Creative ability to apply current trendy food items and presentations to food service operations.
• Hard-working, hands-on team player.
• Excellent communication skills (written and verbal) in French.
• Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs.