kitchen manager

Overview

The Kitchen Manager / Head Chef at Saulteau First Nations Culture and Recreation Centre oversees all kitchen operations, planning, preparation, and coordination of daily internal catering, daily take-out or dine-in lunch service for community members, and catering rotation for evenings / weekends and events. This role ensures high-quality, efficient, culturally relevant food services while complying with health and safety standards, and provides leadership to kitchen staff and contractors.

Responsibilities

• Plan, prepare, and oversee meals for internal programs, meetings, and events during regular business hours.
• Develop and maintain a rotating lunch menu for daily public pick-up.
• Ensure food is nutritious, culturally appropriate, and meets dietary needs; maintain portion control, presentation, and service standards.
• Coordinate and oversee the catering rotation list for internal daytime events; supervise catering support for evening programs, weekend events, and facility rentals.
• Manage inventory, food safety, and compliance; order and supervise food, supplies, and equipment; ensure sanitation practices and regulatory compliance.
• Schedule, train, and support part-time or casual kitchen staff; provide guidance and on-the-job training.
• Monitor food costs, meal sales, and kitchen expenses; prepare and submit reports to the Manager of Culture and Recreation.
• Perform other related duties to support Culture and Recreation Centre operations.

Qualifications and Experience

Work Conditions

Location and Compensation

Source :

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