Culinary Operations Coordinator - Full Time Professional

Role overview

Accountabilities

• Lead student staff through recruitment, performance management, coaching, and development.
• Oversee back-of-house production, quality, menu development, inventory, and student food programs.
• Maintain public health and college compliance, kitchen equipment, certifications, and food safety audits.
• Manage staffing plans, budgets, vendors, contracts, food costs, labor costs, and annual projections.
• Provide hands-on culinary support and small-scale catering for student-focused events.

Qualifications

• 3–5 years of culinary management or supervisory experience overseeing a multi-unit operation, including quick-service and full-service experience.
• Basic and Advanced Food Safety Training and comprehensive knowledge of Hamilton Public Health requirements.
• Experience with menu development, food costing, and leading diverse teams.
• Ability to adapt menus and processes and work effectively across multiple workspaces.
• Cultural cuisine knowledge or willingness to learn; student mentoring experience is an asset.

Physical demands and schedule

• Onsite at Fennell Campus; inter-campus travel may be required.
• Requires prolonged standing, frequent bending, lifting, reaching, and carrying, including lifting up to 50 pounds.
• Work may involve heat, cold, open flames, and humidity; early mornings, evenings, and weekend coverage may be required.

Compensation and employment

• Classification is full-time, permanent.
• Hiring range is $65,000–$70,000.
• Benefits include health and dental coverage, employee and family assistance, pension enrollment, paid leave, wellbeing initiatives, and professional development.