Executive Kitchen Chef & Operations Leader

Compass-Group; Ottawa; On-site; CAD 56,000 - 68,000; Full time

Job summary

Compass-Group in Ottawa, Ontario seeks a Chef to lead kitchen operations for student and staff meals, oversee production, and ensure quality and safety. You will handle menu planning, staffing, scheduling, and client relations in a fast-paced university setting.

The role requires post-secondary culinary education and at least three years of kitchen management experience, along with strong Excel/Word skills. Red Seal and QSR experience are preferred; weekend availability may be needed.

Qualifications

• Post-secondary education in culinary or related studies.
• Three years of kitchen management experience, preferably in a University or College environment.
• 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

Interpersonal skills

Communication skills

Organizational skills

Education

Post-secondary education in culinary or related studies

Tools

Microsoft Excel

Microsoft Word

Job description

Compass-Group in Ottawa, Ontario seeks a Chef to lead kitchen operations for student and staff meals, oversee production, and ensure quality and safety. You will handle menu planning, staffing, scheduling, and client relations in a fast-paced university setting.

The role requires post-secondary culinary education and at least three years of kitchen management experience, along with strong Excel/Word skills. Red Seal and QSR experience are preferred; weekend availability may be needed.