Culinary Operations Lead — Bistro & Events

Auxiliary Services Corporation; Sherbrooke; On-site; CAD 78,000 - 95,000; Full time

Job summary

Auxiliary Services Corporation in Cortland, NY seeks a Bistro Assistant Manager to oversee food production, supervision of staff and daily operations. The role includes ensuring HACCP compliance, inventory, and customer service delivery across campus dining units.

You will partner with the Executive Chef, manage shift schedules, train staff, coordinate with vendors, handle safety procedures, and drive continuous improvement for menu items and service quality.

Qualifications

• Two-year or four-year degree in Hospitality, Culinary Arts, Business or related field and one year of supervisory food service experience preferred.
• OrFour-year degree in any field with three years of supervisory food service experience; candidates will be required to obtain or have 30 credit hours in Hospitality, Culinary Arts, or Business

Responsibilities

• Supervise subordinate personnel and assign workload.
• Ensure HACCP compliance and food safety standards.
• Collaborate on menu development and recipe testing.
• Manage inventory, orders, and vendor relations.
• Provide coaching, counseling, and performance reviews for staff.
• Support production and delivery of meals across campus units.

Skills

Supervisory skills

HACCP knowledge

Menu planning

Microsoft Office

Vendor coordination

Staff training

Food presentation

Communication

Education

Two-year or four-year degree in Hospitality, Culinary Arts, Business or related field

Four-year degree with supervisory food service experience; 30 credit hours in Hospitality/Culinary/Business

Tools

POS software

Inventory systems

Recipe management software

Job description

Auxiliary Services Corporation in Cortland, NY seeks a Bistro Assistant Manager to oversee food production, supervision of staff and daily operations. The role includes ensuring HACCP compliance, inventory, and customer service delivery across campus dining units.

You will partner with the Executive Chef, manage shift schedules, train staff, coordinate with vendors, handle safety procedures, and drive continuous improvement for menu items and service quality.