Regional Executive Chef

2 weeks ago

Toronto, Ontario, 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

Imagine working in a place that brings out the best in you and helps others feel right at home. We provide an environment that balances independence with support. We customize our care, so that it's right for our residents and their loved ones. A funny thing happens when we encourage our residents to engage and enjoy—we do the same. This is healthy living at its finest. Join us.

Click here for This is Marquise Hospitality video

Job Summary:


At Marquise, we believe that every resident deserves warm caring hospitality, healthy delicious meals, and a clean safe place to live.

That's what we call our Resident First Experience. While flawlessly executing our standards, your everyday objective is to deliver upon this purpose.

Our Client and Resident relationships rely on you going above and beyond every day to ensure every Resident is happy and satisfied.

And in doing so, you bring our Brand Promise to life; "A Warm and Caring Experience starts with ME."


A
Regional Executive Chef is accountable for executing the Marquise Culinary Offer within a region or cluster of units in our organization.

Primary responsibilities as a member of the Business Excellence team include, support for operations team to achieve contract compliance and execution to ensure that units are following corporate standards and programs, meeting budgets and KPI targets while inspiring positive client, resident, and associate experiences.

There will be up to 75% travel expected, with some overnight stays required.


You will always consistently live the following values and skills and put the highest priority to deliver at or above expectations.


Managerial and Interpersonal Skills:

  • Organization and Planning
  • Leadership
  • Problem Solving/Judgement
  • Supervising/Direction
  • Communications
  • Quality Assurance
  • Risk Management

Compass Values:

  • Openness, Trust, and Integrity
  • Passion for Quality
  • Winning through Teamwork
  • Responsibility
  • Cando
  • Compass Group Canada Leadership Commitments
As a
Regional Executive Chef, these are your primary duties and responsibilities. The list is non-exhaustive; however, you are to use this list as a guide to plan your work.

  • Demonstrate a comprehensive knowledge of the Marquise Culinary Playbook and The Five Ingredients as the foundation for the Culinary Offer at Marquise.
  • Where necessary or requested, perform Five Ingredients Audits that result in action plans to improve our Culinary Offer at a specific site or sites. Develop an action plan that includes hands on participation to assist the operations team to improve.
  • Train, coach and educate cooks and managers to improve their culinary skills and exhibit a Passion for Culinary.
  • Be able to participate in Recipe Testing for the sector
  • Drives implementation of Marquise Culinary programs i.e., Plating Techniques, Monthly Promos, SENSES, Teaching Kitchen, Superfoods etc. project planning, execution, monitor, analyze progress, gather feedback
  • Participates in development of new or existing Culinary Programs.
  • Assist with the implementation of menu management system and resident profile software and provide operational support i.e., training, onsite support to facilitate rollout
  • Participates in review of Touch the Table survey results for gaining insights to improve. Ensures maximum participation.
  • Responsible for maintaining corporate service standards and quality assurance programs, including delivering monthly education, assist with satisfaction surveys, audits and more compliance measures, etc.
  • Familiarize yourself with new Senior Living Industry standards
  • Innovation planning and Continuous Quality Improvement
  • Support new unit openings with training and orientation, menuworks, Marquise policy and procedures, Marquise programs implementation.
  • Any other assigned projects related to Marquise Hospitality.

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