Culinary Team Leader & Menu Innovator

Compass Group Canada; Saint-Lazare; Sur place; EUR 42 000 - 62 000; Plein temps

Avantages offerts par ce poste

Great culture

Health benefits

Mental health resources

Diversity & inclusion

Résumé du poste

Compass Group Canada seeks a Chef Manager to lead culinary operations and supervise a team in Saint-Lazare. You will plan menus, oversee food preparation, hiring, training, scheduling and staff supervision, while maintaining strict health and safety standards and high client satisfaction.

The role requires strong leadership, bilingual communication (French/English), and proficiency with MS Office. This is an on-site position with exposure to varied client settings and performance of HACCP-driven

Qualifications

• Two years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates.
• Creative ability to apply current trendy food items and presentations to food service operations.
• Catering experience is an asset.
• Hard-working, hands-on team player.
• Excellent communication skills (written and verbal) in French and English.
• Experience working with Microsoft Office (Word and Excel) and comfortable learning new programs.

Responsabilités

• Participate in all phases of food preparation, menu planning, and development.
• Assist in production, hiring, employee training, staff scheduling, associate supervising, and addressing employee relation issues.
• Ensure positive client relationships and satisfaction.
• Be responsible for directly managing 4 associates.
• Ensure unit complies with Compass Quality Assurance and Health & Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Ensure HACCP standards are followed in the food preparation process.

Connaissances

Culinary leadership

Staff supervision

Menu development

Communication in French and English

Microsoft Word/Excel

Outils

Microsoft Office

Description du poste

Compass Group Canada seeks a Chef Manager to lead culinary operations and supervise a team in Saint-Lazare. You will plan menus, oversee food preparation, hiring, training, scheduling and staff supervision, while maintaining strict health and safety standards and high client satisfaction.

The role requires strong leadership, bilingual communication (French/English), and proficiency with MS Office. This is an on-site position with exposure to varied client settings and performance of HACCP-driven