Chef Manager – Corporate Dining Services

The Chef Manager oversees all kitchen and serviced operations within a corporate dining setting, ensuring high-quality food service for employees, clients, and executives. This role combines culinary creativity with strong leadership and operational excellence to provide consistent, nutritious, and appealing meals in a fast-paced, customer-focused environment.

- Manage daily kitchen and front of house operations, including scheduling, food preparation, cooking, and serving/delivery of breakfast, lunch, and selling and delivery of catered meetings or events.

- Design menus tailored to a corporate audience, considering variety, wellness, sustainability, and dietary preferences.

- Lead and motivate kitchen and counter staff, ensuring high standards of service, cleanliness, and professionalism.

- Ensure compliance with local health and safety regulations and internal corporate policies for site access and safety. Maintain a clean and protected environment.

- Control costs through efficient planning, inventory management, effective ordering to budget, portion control, and waste reduction strategies.

- Coordinate with administrative and facilities teams to align food service with corporate scheduling, special functions and offsite service points.

- Client meetings to ensure alignment with AMD Dofasco goals and objectives.





- Implement and maintain food safety programs including HACCP and allergen management.

- Regularly review guest feedback and adjust offerings to enhance employee satisfaction and engagement.

Qualifications:

- Culinary diploma or certification; Red Seal designation is a plus equivalent years worked will be taken into consideration. Tim Hortons operational experience an asset by not required.

- Minimum 3–5 years of culinary experience, with at least 2 years in a leadership role, preferably in corporate or institutional dining.

- Proven knowledge of health and safety guidelines, allergens, and well-focused wellness-focused menu planning.

- Strong organizational skills with the ability to manage multiple priorities in a structured environment.

- Support of existing and future locations.

- Excellent interpersonal and communication skills.

- Competency with food cost tracking, procurement, and menu planning software.

- Availability to work weekdays 6:30 to 2:30 with occasional early mornings, evenings, or weekends for events.

Job Type: Full-time

Pay: $55,000.00-$60,000.00 per year

Benefits:

- Casual dress
- Discounted or free food

Application question(s):

- Do you have a current Ontario Drivers Licence in Good Standing?

Experience:

- Chef Manager: 3 years (preferred)

Work Location: In person

📌 Chef Manager Corporate Dining (Canada)
🏢 R&R Foods
📍 Canada