Off-Site Catering Program Manager

Impact Kitchen•Toronto, ON

2d•CA$50,000 - CA$55,000•Hybrid

About The Position

Impact Kitchen is seeking a Program Manager to lead a key off-site, seasonal catering program within the organization. This program delivers nutrient-dense meals to high-calibre athletes across our off-site partnerships. The successful candidate will be passionate about delivering exceptional nutrition through impeccable service and a best-in-class client experience. This is a highly visible role with a meaningful opportunity to make a direct impact. The Gary Roberts offsite division of Impact Kitchen is unique in nature and caters to the needs of the athletes at every moment. Our aim is to fuel those in the program through a successful training season and, in turn, a favourable competitive season. As such, the Program Manager will be accountable for leading a team in delivering exceptional, nutritionally dense meals. The Program manager will work closely with Impact Kitchen’s core culinary team while acting as a brand ambassador in the delivery of our off-site program. The Program Manager will travel daily from Impact Kitchen’s Commissary operation in Toronto's Corktown (573 King Street East) neighbourhood to program headquarters in Vaughan (9600 Bathurst Street). They are comfortable in a locker room environment and pride themselves on client service and satisfaction. This role is for an early riser with start times around 5:00 am and finish times around 3 pm. A stand-out candidate will have experience leading a catering team, serving as a private Chef or has spent time leading a kitchen in a small entrepreneurial setting. The Program Manager will require a valid driver's license and be comfortable operating a small delivery van.

Requirements

5+ years of Hospitality Management experience required, customer service experience preferred
Able to work in a standing position for extended periods of time
Able to lift up to 50 LBS
Exceptional Customer service skills
Ability to communicate effectively, respectfully and lead others in a team-based setting
Self-motivated with a high energy level
Ability to execute and thrive in a fast-paced environment, problem solve, ensuring all client needs are met
Exceptional time management and organizational skills with the ability to multitask when required
Strict adherence to company, municipal and provincial guidelines as they are related to food safety and safe workplace environments
Food Handlers certification and a G class driver's license with a clean driving record is required.

Nice To Haves

Experience leading a catering team
Serving as a private Chef
Experience leading a kitchen in a small entrepreneurial setting

Responsibilities

Own and lead the full cycle of meal service to participants of the program.
Organize, package and deliver meals and supplies from the commissary kitchen to offsite and return at the beginning of each service day.
Lead food procurement, preparation, execution and inventory of the program.
Unpack van; set up and break down serving areas; set up daily Meals, beverages, cutlery, and smallwares needed to effectively serve all food products
Responsible for guest service including meal program, misc items, assisting with food, drink, and nutritional inquiries, while providing above & beyond service
Cleaning, sanitation and maintenance of Special Events serving stations, equipment, food production spaces, and Van.
Hire, train, manage and schedule all staff associated with the program
Assist the other special events as needed to maintain the highest level of food quality, presentation, and timing to optimize the guest experience.
Commissary production support dependent on program schedules.