Chef Manager

Dexterra Group; Waterloo; On-site; CAD 50,000 - 70,000; Full time

Job summary

A leading company in food service seeks an experienced Chef Manager based in Waterloo, ON. The role involves managing kitchen operations, including staff training, menu planning, and ensuring compliance with food safety standards. Ideal candidates will have a passion for culinary arts, strong leadership skills, and experience in the hospitality industry.

Qualifications

• Minimum of 5 years in hospitality/food service industry.
• 3 years of cooking experience with international and domestic cuisines.
• Effective leadership style and good listening skills.

Responsibilities

• Oversee daily food service operations and kitchen management.
• Prepare scratch-made menus and conduct weekly inventory checks.
• Lead staff training and ensure compliance with health standards.

Skills

Leadership

Menu Planning

Food Safety Standards

Inventory Management

Culinary Skills

Education

Food Safe Certification

Red Seal Certification

Tools

Microsoft Excel

Microsoft Word

GFS

Outlook

Job description

Based in Waterloo, ON, we are seeking an experienced and passionate Chef Manager to oversee daily food service operations.

As a Chef Manager, you will be responsible for managing the kitchen operations, including ordering, inventory management, budgeting, menu planning, staff training, and ensuring compliance with health and safety standards as per Dana Hospitality.

Your responsibilities will include:

1. Preparing fresh, scratch-made menus for guests.
2. Leading in the training, development, and mentoring of staff.
3. Developing and expanding programming to create a "WOW" factor and lead in the segment.
4. Ensuring all food is prepared using FOODSAFE and HACCP standards, in accordance with Dana Hospitality guidelines.
5. Serving clients and staff in a personable and professional manner.
6. Applying knowledge of dietary restrictions, allergies, vegan, and vegetarian options in meal planning and preparation.
7. Conducting weekly inventory checks.

Qualifications:

1. Food Safe certification (Basic, Advanced), First Aid, Red Seal preferred or equivalent experience.
2. Minimum of 5 years of experience in hospitality/food service industry.
3. At least 3 years of cooking experience with knowledge of international and domestic cuisines.
4. Proficiency with computer programs such as Microsoft Excel, Word, GFS, and Outlook.
5. Extensive knowledge of menu costing and inventory management.
6. Strong practical and theoretical skills across all kitchen areas: Hot Kitchens, Cold Kitchens, Pastry/Bakery, Butchery, and Catering.
7. Effective leadership style, positive personality, and good listening skills.
8. Commitment to values of accountability, respect, health and safety, and trust.
9. Desire for continued growth, innovation, and engagement in programming.