Catering Manager jobs

Position Summary

The Executive Chef provides leadership and overall accountability for Trinity Manor at Stonebridge's in-house culinary operation. The role is responsible for delivering a resident-focused dining program that provides safe, consistent, high-quality meals while maintaining effective control of food cost, labour, purchasing, inventory, sanitation and kitchen operations. The Executive Chef develops the culinary team and succession pipeline, works collaboratively with the Resident Services Manager and site leadership, and supports a positive resident dining experience.

Key Responsibilities

• Lead the day-to-day culinary operation and establish consistent standards for food quality, flavour, presentation, portioning and meal service.
• Plan, maintain and execute approved menus and standardized recipes, incorporating resident preferences, seasonal variety, special events and appropriate dietary requirements.
• Direct food production for all meal periods and service areas, ensuring meals are prepared accurately, safely and on time.
• Recruit, orient, train, coach and performance-manage culinary employees in collaboration with the General Manager and organizational policies.
• Provide leadership to the Sous Chef, Chef de Partie, cooks and Dishwasher / Kitchen Support Associates, with clear expectations, communication and accountability.
• Manage purchasing, receiving, inventory, par levels, supplier relationships and supplier performance reviews in accordance with approved purchasing programs and product specifications.
• Maintain and enforce food-safety, sanitation, cleaning, temperature-control, allergen and workplace-safety procedures and required documentation.
• Collaborate closely with the Resident Services Manager and dining leadership to coordinate front-of-house and back-of-house service standards, communication and resident experience.
• Support catering, celebrations, special functions and community events as required.

Qualifications & Experience

• Red Seal Cook certification or recognized equivalent culinary trade qualification is strongly preferred.
• Minimum five years of progressive culinary experience, including demonstrated leadership responsibility in a high-volume or multi-meal food-service environment.
• Demonstrated knowledge of menu planning, standardized recipes, production planning, purchasing, inventory control, food costing, waste reduction and labour management.

Work Location: In person