Chef Manager Corporatif , Services aux entreprises (70309725)

Sodexo Canada Ltd•Kirkland, QC

6d•CA$75,000 - CA$80,000•Onsite

About The Position

Sodexo's Corporate Services division is seeking a Chef Manager for their location in Montreal's West Island, Quebec. This role is responsible for coordinating and overseeing food production for food services and catering operations. The Chef Manager will lead daily food production, including menu planning, purchasing, inventory, food preparation, and cost control. They will manage food and labor costs, supervise and coach culinary teams, and ensure high productivity and optimal use of team members' skills. The position also involves establishing operating standards, implementing quality improvements, collaborating on Sodexo innovations, and leading culinary programs aligned with sustainability commitments. The Chef Manager will oversee catering functions and special events, build relationships with vendors, promote the food program, and continuously evaluate culinary operations for efficiencies. Compliance with company standards and all applicable legislation, including food safety and HACCP, is essential.

Requirements

At least five years of experience as a Chef.
Bilingual proficiency in French and English.
Ability to lead the team in meeting our high food safety and quality standards while inspiring team members to continually improve and exceed client expectations.
Knowledge of industry standards and applicable legislative policies and procedures.
Ability to work well under pressure in a fast-paced, team-oriented, and safety-focused environment.
Proven organizational skills and strong computer proficiency, including Microsoft Office.
Exceptional communication and interpersonal skills, with the ability to interact effectively with clients and employees at all levels.
Ability to work independently, solve problems, and develop effective solutions.
A genuine commitment to delivering customer service that exceeds expectations.
A passion for food and people.

Nice To Haves

Red Seal certification is considered an asset.
Knowledge and experience in preparing a variety of cuisines are considered assets.
Experience creating sustainable and plant-based menus is considered an asset.

Responsibilities

Coordinate and oversee food production for food services and catering operations.
Lead daily food production operations, including menu planning, purchasing and ordering, inventory management, food preparation, and cost control.
Manage food and labour costs.
Supervise, coach, and oversee culinary teams, evaluating performance to ensure high productivity and optimal use of team members’ skills.
Ensure that food service objectives are achieved.
Establish operating standards and implement quality improvements.
Collaborate with internal resources to leverage and share Sodexo innovations.
Lead and support culinary programs aligned with our sustainability commitments, including waste reduction, fair trade, local sourcing, sustainable packaging, and plant-based menu options.
Oversee catering functions and special events for internal and external clients and groups.
Establish and maintain strong business relationships with vendors and suppliers.
Promote the food program and support its marketing to internal and external audiences.
Continuously evaluate the culinary program to identify efficiencies and areas for improvement within our operations.
Ensure compliance with all company standards and applicable provincial and federal legislation.
Ensure compliance with all food safety, food management system, and HACCP policies and procedures.