Lead Kitchen Supervisor & Menu Developer

Compass Group Canada (Beaver) Ltd.; Burnaby; On-site; CAD 60,000 - 85,000; Full time

Job summary

Compass Group Canada (Beaver) Ltd. in Burnaby, BC, is hiring an experienced Chef/Kitchen Manager to supervise production and service in a high-volume operation.

You will lead cooks and kitchen associates, coordinate scheduling, payroll, training and performance reviews, and ensure compliance with sanitation, safety and quality standards.

The role focuses on menu development support, portion control, food cost awareness and delivering exceptional guest experiences in a fast-paced setting.

Qualifications

• Red Seal Certification required.
• Post-secondary education in culinary or related studies.
• Minimum three years of kitchen management experience.
• Strong knowledge of food, catering trends, and presentation.
• Excellent interpersonal, communication, and organizational skills.
• Ability to work in a fast-paced environment with attention to detail.
• Knowledge of Microsoft Excel and Word.

Responsibilities

• Supervise cooks and kitchen associates and coordinate prep and service.
• Ensure sanitation, food safety and customer service standards.
• Interview, schedule, payroll, training and performance reviews for hourly staff.
• Prepare high-quality dishes according to recipes and production schedules.
• Maintain portion control, presentation and serving temperatures.
• Monitor food usage and waste; requisition or purchase ingredients.
• Receive and inspect deliveries to ensure quality and quantity.
• Assist in selecting and developing recipes and menus.

Skills

Kitchen Management

Leadership

Interpersonal Skills

Communication

Organizational Skills

Education

Red Seal Certification

Post-secondary education in culinary or related studies

Tools

Microsoft Excel

Microsoft Word

Job description

Compass Group Canada (Beaver) Ltd. in Burnaby, BC, is hiring an experienced Chef/Kitchen Manager to supervise production and service in a high-volume operation.

You will lead cooks and kitchen associates, coordinate scheduling, payroll, training and performance reviews, and ensure compliance with sanitation, safety and quality standards.

The role focuses on menu development support, portion control, food cost awareness and delivering exceptional guest experiences in a fast-paced setting.