Chef Manager

COMPASS GROUP CANADA; Quebec; On-site; CAD 70,000 - 90,000; Full time

Job summary

COMPASS GROUP CANADA in Quebec is seeking a Chef Manager to lead culinary operations and menu development. You will participate in all phases of preparation and ensure client satisfaction while supervising associates.

The role requires two years of culinary experience, strong supervisory and cost-control skills, and excellent French communication. You will enforce HACCP, QA, WHMIS and health-and-safety standards, while fostering independent, hands-on teamwork.

Qualifications

• Two years of culinary experience with strong supervisory skills.
• Financial management skills to control food and labour costs.
• French language communication skills (written and verbal).

Responsibilities

• Participate in all phases of food preparation, menu planning, and development.
• Directly manage associates and ensure HACCP and safety compliance.
• Maintain positive client relationships and satisfaction.
• Ensure compliance with Compass QA and Health and Safety programs; WHMIS.

Skills

Supervisory skills

Leadership

Communication skills

Team player

Cost control

Independent work

Tools

Microsoft Office

Job 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.
• The ability to work independently.