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Added 4 mins ago
C/
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SK · Saskatchewan, Canada
- $89,056 to $111,320 CAD / year
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Compass Group Canada

Chef Manager

Sudbury, ON, Canada
Greater Sudbury, ON, Canada

$60,000 CAD / year · Full-time

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Job details

Pay: $60,000 CAD / year
Job type: Full-time
Apply by: Dec 3, 2026
Posting language: English
Posted: Nov 4, 2026

Original job description

The salary range for this position is $57,000 to $60,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. In addition to base salary, eligible employees may be entitled to other elements of total compensation, which may include group benefits, employer RRSP contributions, and discretionary bonus or incentive programs, where applicable to the role. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence-based tools may be used at certain stages of the recruitment and applicant screening process.

The Chef Manager is responsible to ensure the efficient operation of all Food Services at the facility. This encompasses the administration, staffing/scheduling, client/customer relations, supervision of production, knowledge of healthcare systems and standards for all aspects of the Food Services. It is the responsibility of the Chef Manager to ensure that the departments operate in accordance with all policies and procedures of the Facility.

Duties

In conjunction with the Dietitian, the Chef Manager must ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets.
The Manager is responsible for monitoring and evaluating meal preparation and service to ensure established standards are maintained for both quality and quantity of all meals and snacks. It is the responsibility of the Manager to develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery.
The Manager will facilitate ongoing communication with all stakeholders in the facility including administration, nursing, residents and their families and staff.
The Manager will ensure all quality controls are met for all products and services delivered to the Residents and their Guests.
The Manager will order of all products in accordance with Compass Groups buying specifications.
The Manager will maintain inventory control and complete all financial reporting according to the Compass Group fiscal schedule. The Manager will maintain appropriate budgetary and cost controls and provide operational reports to the District Manager as required.
The Manager is responsible for (with assistance from the District Manager as needed) all scheduling, hiring, firing and disciplinary action of all food service staff in accordance with Company and Government standards.
The Manager will build and maintain a strong Food Service Team and carry out all training and Human Resource Programs implemented by Compass Group. This will include regular performance appraisals, compliance with all personnel file requirements and ongoing maintenance of such programs.
The Manager will implement and control a Food Safety Plan that incorporates all Quality Assurance measures including but not exclusive to HACCP, WHIMIS, and all WCB regulations. The Manager will be required to comply with the Company Audit procedures and schedule.
The Manager will act of the primary liaison with the on-site client.
The Manager will attend and participate in meetings as requested by client, including attendance at Resident Council Meetings and Family Meetings.
It is the responsibility of the Manager to complete all payroll, period summaries and sales reports in a timely and accurate manner.
From time to time the Manager may be asked to attend functions, training seminars, and meetings as requested by the Company and/or client.
The Manager will work with the Recreation department, to develop and assist in the implementation of special events and programs as required.
The Manager will develop and implement a cleaning schedule for the food services department, including the maintenance and cleaning of kitchen equipment, and general cleaning of the dining room and kitchen.

Required Qualifications (please only apply if you meet the required qualifications):

A minimum of three years culinary experience leading a team.
Excellent communication skills.
Proficiency on the computer, including MS Word programs.
Advanced Food Service Training (AFST) is a must or will complete AFST within 90 days of hire

Asset

Red Seal

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More about this job

Responsibilities

Manage the facility’s food services, including menu planning, meal production and quality, inventory, budgets, reporting, and compliance with food safety and company standards. Lead and develop the food service team, coordinate with residents, families, facility stakeholders, and the on-site client, and support special events and programs.

Requirements

Applicants must have at least three years of culinary experience leading a team, excellent communication skills, and computer proficiency, including Microsoft Word. Advanced Food Service Training (AFST) is required or must be completed within 90 days of hire; a Red Seal is an asset.

Skills

Culinary Team Leadership
Food Service Operations
Menu Planning
Standardized Recipe Development
Meal Preparation and Service
Resident Relations
Client Communication
Inventory Control
Budget and Cost Control
Staff Scheduling and Hiring
Performance Management
Food Safety
HACCP
WHMIS
Payroll and Financial Reporting
Microsoft Word

Benefits

Group Benefits
Employer RRSP Contributions
Discretionary Bonus or Incentive Programs

Visa sponsorship

Not detected in the job text

Keywords

Food Services
Culinary Experience
Team Leadership
Menu Planning
Therapeutic Nutrition
Standardized Recipes
Production Sheets
Meal Quality Control
Resident Preferences
Client Relations
Inventory Control
Budgetary Controls
Cost Controls
Staff Scheduling
Hiring
Performance Appraisals
Human Resources Programs
Food Safety Plan
HACCP
WHMIS
WCB Regulations
Company Audits
Payroll
Financial Reporting
Advanced Food Service Training
Red Seal
Microsoft Word
Healthcare Food Service
Special Events

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