Regional Executive Chef, Quebec

COMPASS GROUP CANADA; Montreal (administrative region); On-site; CAD 90,000 - 140,000; Full time

Job summary

COMPASS GROUP CANADA in Montreal is seeking a Regional Executive Chef for Quebec to lead food prep, menu development, cost controls, and quality across operations.

The role emphasizes training, procurement coordination, audits, and travel up to 80% with occasional weekends; you’ll liaise with corporate chefs and drive culinary concepts for account openings and proposals.

Qualifications

• Post-secondary education; Culinary Designation or Culinary Arts Diploma.
• Experience in all aspects of food service operations and environments.
• Proficient in Microsoft Office and Word.
• Exceptional interpersonal skills, leadership and training skills.
• Exceptional cost control management, and understanding of food costing and labor costing.
• Excellent verbal and written communication skills in French and English.

Responsibilities

• Food preparation, menu planning, and cost control under guidelines.
• Training and developing operations chefs.
• Product safety, purchasing, and liaison with executives.
• Support purchasing and distribution issues.
• Assist with new unit openings and Compass purchasing compliance.
• Conduct in-unit audits and benchmarks for HSQA standards.
• Travel up to 80% weekly; national travel possible; access to a reliable vehicle.
• Support culinary presentations during RFPs with clients.
• Advocate for training and adoption of our menu management system.

Skills

MS Office

Bilingual English/French

Leadership

Training & development

Education

Culinary Diploma

Tools

Microsoft Office

Job description

Now, if you were to come on board as ourRegional Executive Chef for Quebec, we’d ask you to do the following for us:

• Food Preparation and Planning; Test new recipes; Plan and develop menus to meet Compass Group Canada and Envision Group guidelines; ensure highest food quality standards and cost controls; Support on-going culinary and concept development
• Training and Development; Teach operations chefs new techniques/ideas and implement programs
• Product Safety and Purchasing; Ensure product development is within our program and cost parameters; Act as a lead and a liaison between our Corporate Executive Chefs, our Director of Culinary, and yourself.
• Support Account Managers and corporate chef on purchasing and distribution-related issues
• Support new unit openings and implementation to ensure new account is set up with Compass purchasing compliance, inventory and production processes
• Assist with in-unit audits and benchmarking for both HSQA and food service standards including follow up and action plan creation.
• Travel when required to support new business proposals, new openings, events (which can require weekend and holiday work occasionally)
• Be an advocate for the training and adoption of our proprietary menu management system
• Have an in-depth understanding of our procurement channels and responsibilities to it.
• Support culinary presentations during the RFP process with potential new clients, and existing clients.
• Ability to travel within up to 80% of the week
• National Travel will be required to support upon request.
• Must have access to a reliable vehicle for frequent travel.

Think you have what it takes to be ourRegional Executive Chef? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Post-secondary education; Culinary Designation or Culinary Arts Diploma, .
• Experience in all aspects of food service operations and environments
• Proficient in Microsoft Office and Word
• Exceptional interpersonal skills , leadership and training skills
• Exceptional cost control management, and understanding of food costings and labor costing.

• Excellent verbal and written communication skills in French and English. Proficiency in English required to communicate daily with the head office, as well as with partners, assigned suppliers operating at a national level, and sponsors.