What are the responsibilities and job description for the Head Chef position at Canteen North America?
Cuisines Culinary & Catering is seeking a talented and growth-oriented Chef Manager to lead culinary and catering operations while delivering exceptional food quality, client satisfaction, and operational excellence. This role is responsible for overseeing food production, catering execution, menu innovation, inventory management, and team leadership. The ideal candidate is a hands-on culinary leader who thrives in a fast-paced environment, has a passion for hospitality, and is committed to delivering outstanding dining and catering experiences.
Key Responsibilities
- Lead all culinary and catering operations, ensuring exceptional food quality, presentation, and service execution.
- Develop innovative menus and catering offerings that align with client preferences, industry trends, and business objectives.
- Manage food production, purchasing, inventory, and receiving while maintaining cost controls and minimizing waste.
- Drive financial performance through effective labor management, food cost control, and budget accountability.
- Ensure compliance with all food safety, sanitation, HACCP, and company standards.
- Build and develop high-performing culinary teams through coaching, training, and performance management.
- Partner with clients and internal stakeholders to deliver memorable catering events and workplace dining experiences.
- Monitor operational metrics and implement continuous improvement initiatives to enhance efficiency and guest satisfaction.
- Support sustainability initiatives through responsible sourcing and waste reduction practices.
- Maintain a culture focused on safety, hospitality, quality, and operational excellence.
Preferred Qualifications
- Minimum 3 years of culinary leadership experience in catering, corporate dining, hospitality, restaurant, contract foodservice, or related environments.
- Strong knowledge of catering operations, menu development, food production, purchasing, and inventory management.
- Proven experience managing food and labor costs while maintaining high culinary standards.
- Extensive knowledge of current culinary, catering, and hospitality trends.
- Working knowledge of HACCP, sanitation, and food safety programs.
- Experience leading and developing culinary teams in a high-volume environment.
- Strong organizational, communication, and client relationship management skills.
- Experience managing budgets, forecasting, and P&L performance preferred.
- ServSafe certification preferred.