Culinary Unit Leader: Menu, Safety & Team Growth

Compass Group Canada; Ottawa; On-site; CAD 60,000 - 75,000; Full time

Job summary

Compass Group Canada is seeking a Unit Manager to oversee food service operations in Ottawa. The role involves participating in all phases of food preparation, menu planning, and development, while maintaining strong client relationships and satisfaction.

The position requires two years of culinary and supervisory experience, with solid knowledge of managing food and labour costs. Strong leadership, French communication, and proficiency in Microsoft Office are essential.

Qualifications

• Two years of culinary experience and strong supervisory skills.
• Sound knowledge of financial management including the ability to control food and labour costs.
• Creative ability to apply current trendy food items and presentations to food service operations.
• Hard-working, hands-on team player.
• Excellent communication skills (written and verbal) in French.
• Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs.
• The ability to work independently.

Responsibilities

• Participate in all phases of food preparation, menu planning, and development.
• Ensure positive client relationships and satisfaction.
• Be responsible for directly managing associates.
• Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Ensure HACCP standards are followed in the food preparation process.

Skills

Culinary experience

Supervisory skills

Financial management

Cost control

Creative food items

Team player

Independent work

French communication

Microsoft Office (Word, Excel)

Tools

Microsoft Word

Microsoft Excel

Job description

Compass Group Canada is seeking a Unit Manager to oversee food service operations in Ottawa. The role involves participating in all phases of food preparation, menu planning, and development, while maintaining strong client relationships and satisfaction.

The position requires two years of culinary and supervisory experience, with solid knowledge of managing food and labour costs. Strong leadership, French communication, and proficiency in Microsoft Office are essential.