Now, if you were to come on board as our Regional 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 recent clients, and existing clients.
- Ability to travel within up to 80% of the week
- National Travel will be required to support upon request.
Think you have what it takes to be our Regional 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.
- Must have access to a reliable vehicle for frequent travel.