Lead kitchen operations through food production, menu planning, and staff supervision as a Chef directing daily culinary services.
The Chef directs, coordinates, and evaluates kitchen, food production, and food-service associates. This position oversees preparation, cooking, presentation, administration, staffing, scheduling, and customer relationships. It also manages costs, records, purchasing, inventory controls, and compliance requirements.
Key Responsibilities: Direct and supervise food production and service activities
Plan menus, staffing, schedules, and customer relationships
Oversee preparation, cooking, presentation, and daily administration
Control food, labour, and overhead costs
Coordinate catering events and production records
Requirements: Post-secondary culinary or related education
Three years of kitchen management experience
Creative food presentation and menu application abilities
Excellent interpersonal, communication, and organizational skills
Microsoft Excel and Word knowledge; adaptable weekend availability
Apply kitchen management, culinary expertise, cost control, and administrative skills across comprehensive food-service operations.

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📌 Chef Kitchen Operations Manager (Quebec City)
🏢 Corporate Compass Group Canada
📍 Quebec City