Chef, Brossard

Direct and supervise all aspects of food production and services

Be accountable for menu planning, staffing, scheduling, client, and customer relationship building

Take responsibility for daily operations, such as preparation, cooking, presentation and administration of feeding students and staff

Oversee all food, labour, and overhead costs

Be responsible for occasional catering events

Perform administrative duties that include completion of weekly purchase summaries, scheduling associates for events, inventory controls, and daily production meetings and records

Ensure strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations

Able to work in a French environment.

Post-secondary education in culinary or related studies

Three years of kitchen management experience, preferably in a University or College environment

Creative ability to apply trendy food items and presentations to operations

Excellent interpersonal, communication, and organizational skills

Able to work in a fast-paced environment, paying attention to accuracy and detail

Willingness to accommodate a flexible work schedule (including weekends)

Capable of performing administrative duties

Knowledge of Microsoft Excel and Word