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Regional Executive Chef, Eastern Canada

3 months ago

Halifax, Nova Scotia, Canada Compass Group Full time
You might not know our name, but you know where we are.

That's because Compass Group Canada is part of a global foodservice and support services company that's the 6th largest employer in the world, with 625,000 employees.


You'll find us in schools, colleges, hospitals, office buildings, senior living communities, tourist attractions, sports venues, remote camps and military installations and more.

We're in all major cities, at remote work sites and everywhere in between - doing business in Canada and 50+ other countries where you can learn and grow.

Join us now and point your career forward

Job Summary:

How you will make an impact:

  • Food Preparation and Planning; Test new recipes; Plan and develop menus to meet Compass Group Canada and Envision Group guidelines; ensure highest food quality standards and cost controls; Support on-going culinary and concept development
  • Training and Development; Teach operations chefs new techniques/ideas and implement programs
  • Product Safety and Purchasing; Ensure product development is within our program and cost parameters; Act as a lead and a liaison between our inunit Chefs, our VP of Culinary, our Director of Systems and Mobilization, and yourself
  • Establish cadence around reporting and governance for menus and operational reviews
  • Support Account Managers and Buyers on purchasing and distributionrelated issues
  • Support new unit openings and implementation to ensure new account is set up with Compass purchasing compliance, inventory and production process'
  • Assist with quality assurance product safety audits
  • Travel when required to support new business proposals, new openings, events (which can require weekend and holiday work occasionally)
  • Be an advocate for the training and adoption of our proprietary menu management system
  • Have an indepth understanding of our procurement channels and responsibilities to it
  • Ability to travel provincially up to 80% of the week
  • National Travel will be required to support upon request

About you:

  • Postsecondary education; Culinary Designation or Culinary Arts Diploma
  • Interprovincial Red Seal Certification is required
  • Experience in all aspects of food service operations and environments
  • Proficient in Microsoft Office and Word
  • Exceptional interpersonal skills with excellent written and verbal communication skills
  • Exception cost control management and understanding of food costings and labour costings