Chef Manager, Seasonal Full Time

COMPASS GROUP CANADA; Winnipeg; Hybrid; CAD 60,000 - 80,000; Full time

Job summary

Compass Group Canada is seeking a Chef Manager to lead kitchen operations, food production, and service for students and staff. You will direct menu planning, staffing, scheduling, and client relationships while managing daily operations and cost control.

This role requires posting a three-year kitchen management background, strong communication, and the ability to work in a fast-paced environment with flexible weekends. Proficiency in Excel/Word and a Red Seal certificate are preferred.

Qualifications

• Post-secondary education in culinary or related studies.
• Three years of kitchen management experience, preferably in a University or College environment.
• Creative ability to apply trendy food items and presentations to operations.
• Excellent interpersonal, communication, and organizational skills.
• Able to work in a fast-paced environment, paying attention to accuracy and detail.
• Willingness to accommodate a flexible work schedule (including weekends).
• Capable of performing administrative duties.
• Knowledge of Microsoft Excel and Word.
• Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferred.

Responsibilities

• Direct and supervise all aspects of food production and services.
• Be accountable for menu planning, staffing, scheduling, client, and customer relationship building.
• Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff.
• Oversee all food, labour, and overhead costs.
• Be responsible for occasional catering events.
• Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records.
• Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.

Skills

Kitchen management

Interpersonal communication

Organizational skills

Microsoft Excel

Microsoft Word

Education

Post-secondary education in culinary or related studies

Job description

As the Chef Manager you will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.

Essential Duties & Responsibilities:

• Direct and supervise all aspects of food production and services
• Be accountable for menu planning, staffing, scheduling, client, and customer relationship building
• Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff
• Oversee all food, labour, and overhead costs
• Be responsible for occasional catering events
• Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records
• Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations

Qualifications:

• Post-secondary education in culinary or related studies
• Three years of kitchen management experience, preferably in a University or College environment
• Creative ability to apply trendy food items and presentations to operations
• Excellent interpersonal, communication, and organizational skills
• Able to work in a fast-paced environment, paying attention to accuracy and detail
• Willingness to accommodate a flexible work schedule (including weekends)
• Capable of performing administrative duties
• Knowledge of Microsoft Excel and Word
• Red Seal Certificate and experience working in Quick Service Restaurants (QSR) preferred

Position Requirements:

• Shift: 12hr/Day
• Rotation: 20 Days on/10 Days off
• Approx. Start Date: September 18
• Approx. End Date: March 31, 2027