Culinary Team Lead, Seasonal Part Time

COMPASS GROUP CANADA; Ottawa; On-site; CAD 22,000 - 30,000; Full time

Job summary

Compass Group Canada operates as a leading foodservice provider at large event venues. This role supports a team in a fast-paced stadium environment, requiring punctuality, uniform compliance, and a collaborative approach to service.

You will prepare and present meals, train staff on standards, manage station readiness, and maintain food safety logs. English is required; Smart Serve is a plus; leadership of 3–6 team members is valued.

Qualifications

• Experience or education in cooking, food prep, or culinary arts.
• Proven ability to lead 3–6 team members.
• Flexible schedule; ability to work varying shifts.
• Must maintain high personal hygiene standards.
• Ability to follow instructions and work with management.
• Smart Serve certification is an asset.

Responsibilities

• Be on-time for shift, in uniform, and prepared to start.
• Train new employees on stand menu and prep guidelines.
• Ensure all stands are ready for event start times.
• Prepare food as directed and ensure guest satisfaction.
• Respond to guest inquiries about menu items.
• Maintain logs and proper cooling as applicable.
• Coordinate with stand lead and back of house for schedules.
• Adhere to all cooking, plating, portioning, and serving standards.
• Follow health and safety guidelines; wear cut gloves when required.

Skills

Leadership experience

Team management

Communication

Flexibility

Hygiene

Instruction following

Smart Serve (asset)

Education

Culinary arts education/experience

Job description

Job Summary

The expectation of this position is that the employee performs their duties and responsibilities in an efficient and effective manner. Furthermore, the expectation is to perform these duties while working as a part of a team.

Supervisor Responsibilities

This job has minimal supervisorial responsibilities, limited to leading and motivating a team within a work area(s) to accomplish the assigned duties.

Essential Duties & Responsibilities

• Responsible to be on-time for shift, in uniform, and prepared to work at the scheduled start time
• Displays a positive attitude toward teammates and assists fellow team members whenever possible
• Ensures new employees in assigned stand are trained on stand menu, including preparation guidelines and presentation standards. Provides guidance when necessary
• Responsible for ensuring assigned concourse stand or entire floor and all of its staff are prepared and ready to go at event start times
• Ensures all work areas (as assigned) have completed required station set-up and breakdown responsibilities, ensuring work areas are prepared for event start time
• Responsible for following recipe guidelines in preparing food as directed by management and completes steps of service to ensure guest satisfaction
• Responsible for understanding the menu items for any given work areas; and must be capable of answering guest inquiries regarding items
• Completes food preparation and production in a timely manner, as directed by supervisor or management
• Responsible for monitoring and responding to on-going prep as needed or communicating needs to distribution during events
• Responsible for ensuring assigned stands have completed temp logs (binder), waste logs and proper cooling (if applicable).
• work with Stand lead for directing the work and break times, while managing service needs
• Adheres to all standards for cooking, plating, portioning, expediting, and serving specified menu items
• Practices proper product control and handling of all inventory and equipment.
• Maintains work area, and adheres to food safety and sanitation practices.
• Responsible for communicating and coordinating with front of house and stand lead.
• Ensures team acts with a sense of urgency and provides friendly, efficient service to teammates and guests.
• Must ensure all soiled aprons are deposited in the correct receptacles as designated.
• Adheres to Compass health safety policy, and wear cut glove when required.
• Respond to any reasonable task as assigned by a supervisor or management.
• Demonstrate leadership by providing guidance to employees and working to improve productivity as well as the health and safety measures within work area
• Coordinate and communicate with back of house coordinator regarding schedules and QA logs.

Premium Duties and Responsibilities (if applicable)

• Understand the flow of service and layout of chef tables.
• Ensure all chef tables are properly stocked with, but not limited to, cleaning supplies, gloves, sanitizer clothes, etc.
• Maintain a higher standard of cleanliness and quality.
• Ensure all hot boxes are emptied of food and equipment at the end of service.
• Understand and create prep list and order requests based on needs.
• Responsible for setting up food in suites based off suite requests.
• Ensure all tables are properly garnished before and during shift.
• Responsible for ensuring chef tables are set up 15 minutes before set time.
• Ensure all tables are properly garnished.
• Ensure dishes have been properly organized and free of food before being placed in dishpit.
• Acts with a sense of urgency when restocking tables while following all health and safety guidelines.
• Understand PARS for event catering.
• Ensure walk in fridges are broken down and organized appropriately at all times.
• Completion of POC7 food safety course online
• Ensure walk-way outside pantry is organized before, during and after service.
• Ensures all chef tables are cleared of food and sanitized at the end of shift
• Ensure general cleanliness of work area, including chef tables, during service
• Uniform cleanliness is a must. Approved beanies (chef hat) will be provided to you.
• Assist in end of shift cleaning in North Side kitchen after all duties in assigned work area has been completed.

Work Environment

The work environment characteristics described below are representative of those an employee may encounter while performing the duties of their job. Reasonable accommodations may be made to enable individuals with disabilities to perform the duties of this position.

This position involves working in a unique environment. This is an event based venue and has characteristics that are inherent to an event based industry. We are licensed to carry and serve alcohol, and this is a very large part of our business. This is not only an event based work environment; but is also a sports stadium, and as such is subject to crowds, lots of noise, and intoxicated guests. The safety of our employees is of the utmost importance, measures are taken to mitigate and reduce risk.

Language Skills

• English is the working language at this job location. Candidate must be able to understand, read, write, and speak English.
• French is considered an asset but is not mandatory.

Qualifications

• Experience or a combination of education in cooking, food prep, and/or culinary arts is required
• Must be able to demonstrate past experience leading 3-6 team members
• Must be flexible with schedule and able to work different shifts, availability must fit operational needs
• Must practice good personal hygiene
• Must be able to effectively give and receive instructions
• Smart Serve certification is considered an asset