How you will make an impact: You will be responsible for directing, coordinating, and evaluating assigned kitchen, food production and food-service associates.

As a Chef Manager, you will:

• 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.
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