Chef, Selwyn House

COMPASS GROUP CANADA; Westmount; Hybrid; CAD 60,000 - 90,000; Full time

Job summary

Compass Group Canada in Montreal is seeking a Chef de cuisine to lead kitchen operations, participate in menu planning and development, oversee activity planning, budgeting and cost control, and ensure inventory levels are maintained for maximum productivity and high quality service.

The role requires at least two years of supervisory kitchen experience in a fast-paced, production-focused environment, strong knowledge of food trends, catering services, hygiene, and cost control, and the ability

Qualifications

• Two years of relevant kitchen experience in a supervisory role within a fast-paced, production-focused environment.
• Knowledge of food trends and catering services, with an emphasis on quality, production, hygiene, food cost control, and presentation.
• Basic supervisory skills, with the ability to motivate, lead, and train associates.
• Strong team player with the ability to prioritize effectively.
• Excellent communication skills (verbal and written) in French and English.
• Proficiency in Microsoft Office Suite (Word, Excel).

Responsibilities

• Participate directly in menu planning and development, activity planning, expenses, budgeting, and cost control, and ensure inventory levels are properly maintained.
• Ensure the necessary resources are available for maximum productivity and maintain high quality standards; monitor food and labor costs to achieve optimal profitability.
• Maintain good relationships with clients and ensure customer satisfaction with menu options and services offered.
• Ensure strict compliance with Compass’s quality assurance program and health and safety standards, the Occupational Health and Safety Act, and WHMIS regulations.

Skills

Menu planning

Cost control

Inventory management

Kitchen supervision

Leadership

Communication French/English

Team player

Tools

Microsoft Office Suite (Word, Excel)

Job description

Now, if you were to come on board as a Chef de cuisine, we’d ask you to do the following for us:

• Participate directly in menu planning and development, activity planning, expenses, budgeting, and cost control, and ensure inventory levels are properly maintained.


• Ensure the necessary resources are available for maximum productivity and maintain high quality standards; monitor food and labor costs to achieve optimal profitability.


• Maintain good relationships with clients and ensure customer satisfaction with menu options and services offered.


• Ensure strict compliance with Compass’s quality assurance program and health and safety standards, the Occupational Health and Safety Act, and WHMIS regulations.

Think you have what it takes to be our Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you will be successful

• Two years of relevant kitchen experience in a supervisory role within a fast-paced, production-focused environment.


• Knowledge of food trends and catering services, with an emphasis on quality, production, hygiene, food cost control, and presentation.


• Basic supervisory skills, with the ability to motivate, lead, and train associates.


• Strong team player with the ability to prioritize effectively.


• Excellent communication skills (verbal and written) in French and English.


• Proficiency in Microsoft Office Suite (Word, Excel).