Chef Gérant(e) scolaire, Ecole Secondaire Anjou

Group Compass Ltee; Montreal (administrative region); On-site; CAD 55,000 - 75,000; Full time

Job summary

Group Compass Ltee is seeking a Chef Manager to lead culinary operations in a Montreal dining setting. You will oversee food preparation, menu development, and direct supervision of associates, ensuring client satisfaction and compliance with health and safety programs.

The role requires two years of culinary experience, strong supervisory and cost-control skills, and fluency in French. Proficiency with MS Word/Excel and a willingness to learn new systems is expected.

Qualifications

• Two years of culinary experience with supervisory responsibilities.
• Knowledge of controlling food and labour costs.
• Ability to apply trendy food items and presentations to operations.
• Hard-working, hands-on team player with strong communication in French.
• Experience with Microsoft Word and Excel; comfortable learning new programs.

Responsibilities

• Participate in all phases of food preparation, menu planning, and development.
• Ensure positive client relationships and satisfaction.
• Directly manage associates.
• Ensure compliance with Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS.
• Ensure HACCP standards are followed in the food preparation process.

Skills

Culinary experience

Supervisory skills

Cost control

Creative food items

Team player

French communication

Microsoft Word/Excel

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.