Chef Manager

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We are seeking a highly motivated and hands‑on Chef Manager to lead the daily food service operation at our client site. This role is ideal for an experienced culinary leader who enjoys balancing kitchen production responsibilities with operational management.

The successful candidate will work in the kitchen every day while overseeing food quality, safety, inventory, staffing, and client relations. This position requires strong communication skills, the ability to work independently, and a commitment to creating a positive dining experience for our guests.

• Provide direct supervision, coaching, and support to the site’s Cook and Cashier.
• Foster a positive, accountable, and respectful workplace culture.
• Conduct employee training, orientation, performance coaching, and ongoing development.
• Lead departmental meetings and participate in client meetings as required.
• Manage employee schedules and labour planning through Kronos.

• Serve as a hands‑on working Chef Manager and actively participate in food preparation, production, and service on a daily basis.
• Oversee kitchen operations to ensure quality, consistency, and efficiency.
• Support menu planning and development while meeting client expectations and dietary requirements.
• Ensure all food is prepared and served in accordance with food safety standards and company procedures.

• Ensure HACCP, sanitation, temperature, waste, and food safety logs are completed accurately and consistently.
• Conduct regular food safety inspections and cleanliness audits.
• Lead weekly safety observations and support health and safety initiatives.
• Ensure compliance with Food Safe, WHMIS, Occupational Health & Safety regulations, and company standards.

• Complete monthly inventory counts and maintain inventory records within company systems.
• Monitor food costs and identify opportunities for operational efficiencies.
• Manage ordering from approved suppliers.
• Enter and reconcile invoices accurately and in a timely manner.
• Complete budget, forecasting and cost‑control initiatives.
• Report on monthly KPIs

• Build and maintain strong working relationships with client stakeholders.
• Address operational concerns promptly and professionally.
• Participate in special events, promotions, and marketing initiatives.
• Deliver exceptional customer service and promote a culture of hospitality.

• Operate effectively in a largely independent environment
• Make sound decisions and resolve operational issues independently while maintaining company and client standards

• Minimum 2‑year College Diploma in Hospitality Management, Culinary Management, Food Service Management, or a related field.
• Minimum 2 to 3 years of supervisory or management experience within food service, healthcare, hospitality, or a similar environment.
• Cooking certification or Red Seal certification.
• Strong verbal and written communication skills.
• Demonstrated ability to work independently and manage multiple priorities.
• Proficiency with Microsoft Office applications, including Word and Excel.
• Strong organizational, problem‑solving, and decision‑making skills.
• Ability to work in a fast‑paced kitchen environment.
• Current Food Safe certification, is preferred.
• Experience with inventory management, scheduling systems, and food service software, is preferred.

• Ability to stand and walk for extended periods.
• Ability to lift, push, pull, and carry products and equipment as required.
• Ability to work in both office and kitchen environments throughout the day.
• Use of required…