Chef Manager: Culinary Lead & Ops Oversight

COMPASS GROUP CANADA; Canada; Remote; CAD 70,000 - 90,000; Full time

Job summary

Compass Group Canada is seeking a Chef Manager in Ottawa to lead culinary operations and menu development while ensuring client satisfaction. The role requires strong supervision and financial oversight, with a focus on safety and HACCP compliance.

The candidate should be fluent in French, proficient in MS Office, and capable of independent leadership, driving quality, cost control, and innovative presentations in a fast-paced food service environment.

Qualifications

• Two years of culinary experience and strong supervisory skills.
• Knowledge of financial management including controlling food and labour costs.
• Creative ability to apply trendy food items and presentations to food service operations.
• Hard-working, hands-on team player.
• Excellent communication skills (French).
• Experience with Microsoft Office (Word and Excel) and ability to learn new programs.
• Ability to work independently.

Responsibilities

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

Skills

Culinary experience

Supervisory skills

Financial management

Creative food presentation

Team player

French communication

MS Office (Word/Excel)

Independent work

Education

Culinary diploma/certificate

Tools

MS Office (Word & Excel)

Job description

Compass Group Canada is seeking a Chef Manager in Ottawa to lead culinary operations and menu development while ensuring client satisfaction. The role requires strong supervision and financial oversight, with a focus on safety and HACCP compliance.

The candidate should be fluent in French, proficient in MS Office, and capable of independent leadership, driving quality, cost control, and innovative presentations in a fast-paced food service environment.