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Added 25 mins ago
Project Manager (Industrial & Logistics)
Turner & Townsend
Toronto, ON
Full-time
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Added 1 hour ago
Senior Manager, Organic Growth
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Added 1 hour ago
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Added 1 hour ago
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Culinary Operations Coordinator - Full Time Professional
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…overseeing menu development, food production, inventory systems, vendor relationships, and cost controls, ensuring full compliance with safety and public health…
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Mohawk Students' Association

Culinary Operations Coordinator - Full Time Professional

ON, Canada
Hamilton, ON, L9C 0E5, Canada

Pay: Hiring Range: $65,000 - $70,000
Job type: Full-time
Posting language: English
Posted: Sep 29, 2026

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Original job description

Title: Culinary Operations Coordinator

Department: Campus Experience

Reports To: Manager, Hospitality

Classification: Full Time, Permanent

Hiring Range: $65,000 - $70,000

Location: Fennell Campus

We are looking for an enthusiastic and collaborative candidate with a passion for food, students and operational excellence! The Culinary Operations Coordinator will oversee day-to-day culinary operations across our student-run restaurant and coffee shop, while mentoring and developing a team of student employees.

This role goes beyond the kitchen, combining culinary leadership, business operations and student engagement. Responsibilities include recipe costing, purchasing, inventory and invoice management, waste reduction, resource planning, hands-on culinary support and small-scale catering for student-focused events.

Role Overview

The Culinary Operations Coordinator is responsible for leading back-of-house operations across MSA hospitality outlets and food programs, ensuring high-quality, inclusive, and affordable culinary experiences that meet the diverse needs of Mohawk students. This role thoughtfully considers cultural diversity, financial accessibility, and dietary needs to ensure students have a wide range of inclusive, and affordable menu options. The Culinary Operations Coordinator also provides strong leadership to Student Staff while overseeing menu development, food production, inventory systems, vendor relationships, and cost controls, ensuring full compliance with safety and public health standards.

Accountabilities

Leadership

Lead and develop a diverse team of Student Staff through effective recruitment, performance management, and ongoing development, demonstrated by setting clear expectations, providing regular coaching, supporting skill development, and ensuring equitable leadership practices.
Foster a collaborative, inclusive, high-performing work environment by promoting open communication and modeling professionalism and teamwork.
Support departmental strategic planning to help ensure MSA achieves its overall strategic outcomes.

Operations

Oversee back-of-house operations across hospitality outlets and student food programs, ensuring efficient production, consistent quality, and alignment with student needs, food security goals, and departmental priorities.
Drive annual menu development in collaboration with front-of-house team utilizing student feedback, data analytics and budgetary direction to deliver inclusive and engaging culinary offerings.
Support the development of inventory systems (ordering, storage, product management) aligned with budget, quality standards, and operational needs.

Risk Management

Ensure full kitchen compliance with Public Health regulations and College standards by maintaining certifications, overseeing equipment maintenance, and conducting regular audits of food handling and safety practices.
Oversee maintenance, safe operation, and reporting for all kitchen equipment.
Maintain up to date certifications for kitchen compliance, and regular auditing of food handling practices

Administration

Develop and manage annual back-of-house staffing plan, budgets and operating expenses
Manage vendor relationships and negotiate contracts to secure quality ingredients, competitive pricing, and compliance with organizational requirements.
Monitor and control food and labor costs in alignment with revenue, operational needs, and departmental plans, including development of annual food cost projections.

Qualifications Needed:

Minimum 3-5 years culinary management or supervisory experience overseeing a multi-unit operation with experience in both quick-service and full-service (non-profit and/or institutional experience is an asset)
Basic & Advanced Food Safety Training
A comprehensive understanding of Hamilton Public Health guidelines and regulations
Experience with menu development and food costing
Experience leading diverse teams with varying levels of experience, kitchen practices and health & safety knowledge.

Knowledge, Skills & Attitudes

Strong ability to regularly adapt with new menus and processes to accommodate a customer base and team that is changing on an annual basis
Knowledge of diverse cultural cuisines and/or a desire to regularly learn and explore new ingredients, recipes and cooking techniques
Strong organizational skills and an ability to manage various workspaces efficiently (multi-storage, multi-kitchen)
An understanding of the post-secondary student experience, with experience mentoring students an asset.

Physical Demands/Work Environment:

Onsite at Fennell Campus
Ability to stand for long periods of time
Frequent bending, lifting, reaching, and carrying; able to lift up to 50 lbs.
Ability to move quickly and safely in a physically demanding space (heat, cold, open flames & humidity)
Early mornings, evenings and weekend coverage as required
Inter-campus travel may be required

Why Its Great to Work With Us At the MSA, we believe that when our staff feel supported, valued, and inspired, they can better support students. That’s why we invest in a workplace culture where your well-being matters, your ideas are heard, and your authentic self is celebrated. As a member of our team, you’ll be part of a community that collaborates, grows together, and genuinely has fun while making a difference in students’ lives. We don’t just talk about belonging - we live it every day. Your Comprehensive Compensation Package Includes:

Health and Dental Benefits
Employee and Family Assistance Program
Enrollment in the CAAT Defined Benefit Pension Plan
15 Paid Vacation Days plus additional paid time during college closures
12 Paid Personal Days
Staff Wellbeing Initiatives
A workplace culture that celebrates individuality and supports inclusion
Professional Development Opportunities
A team environment where staff have a voice, feel connected, and enjoy working together

If you're excited to craft the voice of a student community and lead a team that makes a real difference, we want to hear from you.

EQUITY, DIVERSITY, AND INCLUSION

The MSA believes the commitment to our values of equity, diversity, and inclusion requires continuous care. It’s about fostering a culture of open-mindedness, compassion, and inclusiveness among individuals and groups, where our team is made up of different people with diverse perspectives. The MSA is actively building a community where everyone is encouraged and celebrated to be themselves and whose members have diverse cultures, backgrounds, and life experiences to challenge and dismantle systemic oppression.

ACCESSIBILITY In alignment with our core values of inclusivity and equity, the MSA is dedicated to ensuring accessibility for all stakeholders, including candidates and employees with disabilities. We believe that everyone should have equal opportunities to thrive in our community. If you require accommodation at any point during the interview process with the MSA, please do not hesitate to let us know. Your well-being and success are important to us, and we are here to support you every step of the way.

This is an existing vacancy. AI will not be used to screen, assess, or select applicants.
Posting is OPEN until filled.

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More about this job

Responsibilities

The Culinary Operations Coordinator oversees daily back-of-house operations, including menu development, inventory management, and food production for student-run outlets. This role also provides leadership and mentorship to student staff while ensuring compliance with public health and safety standards.

Requirements

Candidates must have 3-5 years of culinary management experience, preferably in multi-unit operations, along with advanced food safety training. Strong organizational skills and the ability to manage diverse teams and changing menu requirements are essential for this position.

Skills

Culinary management
Menu development
Food costing
Inventory management
Staff leadership
Public health compliance
Vendor relations
Budgeting
Food safety training
Operational excellence
Mentoring
Waste reduction
Catering
Performance management
Data analytics

Benefits

Health and dental benefits
Employee and family assistance program
Defined benefit pension plan
Paid vacation days
Paid personal days
Staff wellbeing initiatives
Professional development opportunities

Visa sponsorship

Not detected in the job text

Keywords

Culinary Operations
Hospitality
Food Safety
Menu Development
Inventory Systems
Budget Management
Vendor Relations
Staff Supervision
Public Health Regulations
Kitchen Equipment
Cost Control
Student Engagement
Catering
Performance Management
Operational Planning
Food Security
Data Analytics
Professionalism
Team Leadership
Safety Audits

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