What's the Job?
If youâre a handsâon culinary leader who loves building great teams, cooking from scratch, and running a tight operation, this role might be right up your alley.
Reporting to the District Manager, the Chef Manager is responsible for the overall culinary success of the location â from menu development and food quality to financial performance and team leadership. Youâll bring creativity to the plate, structure to the kitchen, and steady leadership to a highâvolume operation that values consistency, quality, and people.
What You'll Do
- Lead the opening on ongoing operations for a new B&I account in Mississauga.
- Cooking from scratch using fresh, local ingredients while continually exploring new ideas to drive profitability.
- Planning and developing menus and recipes for cafeteria service and catering, aligned with company promotions and the Healthwise Choices© Program.
- Creating efficient food preparation schedules that keep service organized and running smoothly.
- Preparing and overseeing daily meals, specials, and catered events, including soups, salads, proteins, starches, vegetables, and desserts.
- Applying a wide range of cooking techniques including roasting, grilling, steaming, poaching, boiling, and baking.
- Maintaining a strong working knowledge of all kitchen operations, service stations, and POS systems, stepping in where needed.
- Leading, coaching, and developing kitchen staff while promoting best practices and accountability.
- Delivering consistently high food quality, speed of service, and customer satisfaction.
- Ensuring strict adherence to all food safety, sanitation, and health & safety standards (FoodSafe / ServeSafe).
- Monitoring PPE usage, safe equipment handling, and proper reporting of equipment issues.
- Controlling food and labour costs through inventory management, portion control, food rotation (FIFO), and waste reduction.
- Leveraging seasonal ingredients and evaluating menu items to improve yield and cost effectiveness.
- Managing supplier relationships, including ordering, receiving, and resolving discrepancies.
- Scheduling staff based on business needs, skills, and operational demands.
- Training and mentoring team members, supporting skill development and career growth.
- Managing cash handling processes, daily deposits, invoices, and financial reporting.
- Completing administrative duties including payroll, budgeting, and employee management.
- Maintaining the integrity of cash flow and ensuring compliance with all security procedures.
- Staying current with legislation and continuously improving processes and communication.
- Acting as a professional ambassador for Dana Hospitality with clients, customers, and partners.
- Supporting franchise operations and ensuring adherence to brand standards.
- Assisting with unit openings, renovations, or enhancements as required.
- Taking on other duties as needed to support the success of the operation.