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| Job Location | Vancouver, British Columbia |
| Education | Not Mentioned |
| Salary | Not Mentioned |
| Industry | Not Mentioned |
| Functional Area | Not Mentioned |
| Job Type | Full time |
Job DescriptionUnder the general supervision of the Operations Supervisor and/or District Manager, the Chef Manager is tasked withensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparationof all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. TheChef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies withsuppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and trainingall staff within their charge.· Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways togenerate additional profit for the unit· Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’spromotional themes and the Healthwise Choices© Program while also encouraging and incorporating creativeideas from employees· Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organizedprocess for each dish· Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups,salads, starches, meats, fish, poultry, vegetables, and desserts· Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching,boiling, and baking.· Complete knowledge of the kitchen, recipes, equipment, service stations, and point of sale machines at thelocation with the ability to step in and provide additional support where required· Lead a team by providing coaching/training and delegating tasks, ensuring best practices are followed· Ensure high levels of product quality and customer satisfaction while contributing to a work environmentconducive to learning and team and organizational success· Ensure that you and all on-site staff are adhering to required safety regulations and procedures while preparingfood including:o Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives,ovens, cleaning materials)o Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves)o Proper handling of equipment only by trained staff and notifying appropriate parties ofmalfunctioning or in need of repair equipmento Complying with FoodSafe and/or ServeSafe standards including the recording of all-time temperaturesensitive food items.o Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies including Fit for Duty.