Category and Food Program Manager

Canco Petroleum • Kelowna, BC

2d • CA$75,000 - CA$85,000

About The Position

In this role, you will assume full end-to-end ownership of Canco’s hot food programs and the canteen kitchen business. This position carries total accountability for the concept, design, rollout, execution, sustainment, and future innovation of these programs. The expectation is not maintenance of the status quo, but disciplined rebuilding, optimization, and scalable sustained growth of our hot food and Canteen Kitchen initiatives.

Hot Food Programs (Core Responsibility)
You will be accountable for the complete lifecycle management of all hot food programs, including but not limited to:

Program concept development and strategic positioning
Menu architecture, pricing logic, and margin performance
Vendor selection, sourcing strategy, and operational feasibility
Store-level implementation and rollout planning
Training materials, SOPs, and execution standards
Ongoing performance monitoring, optimization, and innovation
Success will be measured by program adoption, sales growth, margin performance, operational consistency, and long-term scalability across the network.

Canteen Kitchen Program (Rebuild & Relaunch Mandate)
You are responsible for rebuilding the canteen kitchen program from the ground up, including:

Redesigning the operating model and kitchen plan
Defining menu scope, production standards, and workflows
Hiring the appropriate talent and building the team structure
Developing and executing training programs
Relaunching the kitchen with clear performance metrics and accountability
Training materials, SOPs, and execution standards
Ongoing performance monitoring, optimization, and innovation
This is a transformation mandate, not a caretaker role. The expectation is a stable, efficient, and repeatable operation that meets quality, and financial objectives.

These responsibilities are intended to ensure strong continuity across merchandising functions and reinforce disciplined category management practices, while remaining secondary to your primary accountability as Food Program Manager.

Leadership & Accountability
As Food Program Manager, you are expected to operate as a program owner, not a coordinator. This includes proactive problem-solving, cross-functional leadership with Operations, Marketing, category, vendors/partners, construction and Finance, and clear communication of risks, timelines, and results.

Requirements

• Full end-to-end ownership of hot food programs and canteen kitchen business.
• Accountability for concept, design, rollout, execution, sustainment, and future innovation of programs.
• Disciplined rebuilding, optimization, and scalable sustained growth of hot food and Canteen Kitchen initiatives.
• Program concept development and strategic positioning.
• Menu architecture, pricing logic, and margin performance.
• Vendor selection, sourcing strategy, and operational feasibility.
• Store-level implementation and rollout planning.
• Training materials, SOPs, and execution standards.
• Ongoing performance monitoring, optimization, and innovation.
• Redesigning the operating model and kitchen plan.
• Defining menu scope, production standards, and workflows.
• Hiring appropriate talent and building the team structure.
• Developing and executing training programs.
• Relaunching the kitchen with clear performance metrics and accountability.
• Ensuring strong continuity across merchandising functions and reinforcing disciplined category management practices.
• Proactive problem-solving.
• Cross-functional leadership with Operations, Marketing, category, vendors/partners, construction and Finance.
• Clear communication of risks, timelines, and results.

Responsibilities

• Complete lifecycle management of all hot food programs, including concept development, strategic positioning, menu architecture, pricing logic, margin performance, vendor selection, sourcing strategy, operational feasibility, store-level implementation, rollout planning, training materials, SOPs, execution standards, and ongoing performance monitoring, optimization, and innovation.
• Rebuilding the canteen kitchen program from the ground up, including redesigning the operating model and kitchen plan, defining menu scope, production standards, and workflows, hiring talent, building team structure, developing and executing training programs, relaunching the kitchen with clear performance metrics and accountability, and establishing training materials, SOPs, and execution standards.
• Operating as a program owner, not a coordinator, including proactive problem-solving, cross-functional leadership with Operations, Marketing, category, vendors/partners, construction and Finance, and clear communication of risks, timelines, and results.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed