We are seeking an experienced Culinary / Kitchen Manager to join an amazing hospitality facility in the West Island!
This is an exciting opportunity for a hands-on leader who is passionate about delivering exceptional food service while overseeing all aspects of kitchen operations in a welcoming and professional environment.
Key Responsibilities
- Oversee the day-to-day operations of the kitchen and cafeteria.
- Plan menus and coordinate meal service for groups, banquets, retreats, and special events.
- Supervise, schedule, train, and support kitchen staff.
- Manage food purchasing, supplier relationships, inventory, and food cost control.
- Monitor production schedules and ensure timely, high-quality meal preparation.
- Ensure compliance with food safety, sanitation, and workplace health and safety regulations.
- Maintain inventory records, food safety logs, staff schedules, and other kitchen documentation.
- Coordinate with Guest Services and Operations regarding guest counts, dietary restrictions, and event requirements.
- Foster a positive, organized, and collaborative work environment that reflects the company's culture and values.
Qualifications
- Minimum 3 years of experience managing a kitchen or food service operation.
- Strong leadership, organizational, and planning skills.
- Experience with staff scheduling, purchasing, inventory management, and food cost control.
- Thorough knowledge of food safety and sanitation standards.
- Ability to manage multiple priorities in a fast-paced environment.
- Experience in hospitality, banquet, catering, or institutional food service is considered an asset.
- Service-oriented with excellent communication and interpersonal skills.
- Bilingual (English and French).
Work Location: In person
