Manager, Culinary Operations

Job Summary

The Manager, Culinary Operations provides financial, operational, and strategic leadership for culinary services at UBC Okanagan, focusing on business performance, operational efficiency, and compliance. The role is accountable for financial outcomes and oversees menus, food cost management, labour productivity, quality assurance, food safety, and the systems that support residence dining, retail, catering, and central production.

Working closely with culinary leaders, Food Services Managers, Procurement, HR, Nutrition, Marketing, and campus partners, the Manager ensures financial targets, service standards, and operational practices are met. Culinary creativity is supported by the team, while the Manager provides final approval based on financial viability, operational feasibility, and alignment with organizational objectives.

This position also provides holistic leadership across culinary operations, including team development, stakeholder collaboration, and alignment of staff, processes, and resources to operational and financial goals.

Organizational Status
Reports directly to the Associate Director, Food Services. Directly manages Sous Chefs and provides indirect leadership to up to 100 culinary staff. Works collaboratively with Food Service Managers, Nutrition, Scheduling, Marketing and Communications, Human Resources, Student Housing and Community Services support teams, and campus stakeholders to ensure operational and financial objectives are met.

Work Performed
1) Strategic & Operational Leadership

• Provides strategic and people leadership, ensuring culinary teams, processes, and resources are aligned with organizational strategy, operational goals, financial performance, and departmental objectives for quality, sustainability, and customer satisfaction.

• Leads the execution of operational and financial initiatives that enhance efficiency, margin performance, and service delivery.

• Builds and maintains strong relationships with internal and external stakeholders to support collaboration and successful implementation of operational and financial initiatives.

• Contributes to UBC Wellbeing initiatives and ensures culinary operations support institutional wellbeing goals.

2) Operational Systems, Processes, and Standards

• Oversees standardization and maintenance of culinary operational systems, including SOPs, production systems, inventory systems, and station-level procedures.

• Conducts operational audits and identifies opportunities to improve workflows, equipment utilization, labour productivity, and production planning.

• Leads operational and financial readiness for new concepts, menu rollouts, equipment changes, and renovated or expanded facilities.

• Ensures culinary operations adhere to UBC Food Vision & Values, including sustainability, ethical sourcing, and nutritional guidelines, while balancing cost and operational feasibility.

• Ensures alignment between culinary operations, marketing, and nutritional guidance in support of the student experience.

3) Financial Management & Business Performance

• Accountable for overall culinary financial performance, including COGS, COL, supplies, productivity ratios, contribution margin, and operational KPIs such as food cost control, waste reduction, and variance analysis.

• Leads financial planning, forecasting, and scenario analysis for menu changes, labour models, and operational fluctuations, including review and approval of menu and recipe costing to ensure financial feasibility and inventory accuracy.

• Monitors operational efficiency and investigates cost anomalies, margin gaps, and performance variances, implementing corrective actions as needed.

• Provides guidance to unit managers on labour modelling, scheduling strategies, and staffing level recommendations to optimize productivity and cost performance.

• Collaborates with Procurement to ensure purchasing aligns with pricing agreements, sustainability goals, and approved financial plans.

4) Menu Implementation & Culinary Standards

• Oversees implementation of menus developed by culinary leadership, ensuring operational feasibility, financial sustainability, consistent execution, cost control, and responsiveness to student and customer feedback.

• Ensures recipes are executed to standard, including portioning, presentation, nutrition, and cost accuracy, and conducts quality assurance reviews to maintain consistent quality.

• Reviews and approves new menu proposals, considering operational efficiency, production capacity, equipment limitations, inventory impact, and alignment with financial and service expectations.

5) Food Safety, Sanitation, and Compliance

• Owns the food safety plan and oversees sanitation standards across all culinary operations.

• Conducts regular kitchen inspections and implements corrective measures as required.

• Ensures compliance with Interior Health requirements, third-party audits, and UBC policies.

• Ensures staff are trained and supported in meeting all food safety protocols, hygiene standards, and safe equipment operation.

• Coordinates product recalls, allergen controls, and risk mitigation in collaboration with unit managers and Nutrition.

6) Leadership, Training & People Development

• Provides leadership and direction to Sous Chefs, fostering accountability, engagement, and high performance while maintaining operational and financial discipline.

• Develops and implements training programs focused on cost management, productivity, standardized execution, operational excellence, and leadership development.

• Conducts performance evaluations and provides coaching aligned with financial, operational, and service KPIs.

• Drives talent development through coaching, mentoring, performance management, and succession planning.

• Leads teams through change and process improvement initiatives, ensuring clarity of expectations, alignment with organizational objectives, and cross-functional collaboration.

• Champions diversity, equity, and inclusion in hiring, development, and team culture.

• Collaborates with HR on hiring, employee relations, investigations, discipline, and adherence to Collective Agreements.

7) Customer Experience & Stakeholder Engagement

• Ensures customer feedback and stakeholder input are incorporated into menu execution, service standards, and financially sustainable operational improvements, while collaborating across departments to achieve alignment and operational excellence.

• Participates in the guest feedback process, investigates concerns, and implements improvements.

• Responds to student, parent, and customer inquiries in accordance with departmental communication standards.

• Represents Food Services at campus meetings, committees, and events as required.

8) General

• Prepares financial, operational, and performance reports, data analysis, and recommendations to support decision-making.

• Supports projects, pilots, and departmental initiatives related to food service improvement and cost containment.

• Carries out other related duties consistent with the qualifications and requirements of the position.

Consequence of Error/Judgement
This position makes decisions that directly affect the financial viability, margin performance, operational sustainability, and team effectiveness of an ancillary department. Errors or poor judgement could result in material budget overruns, sustained margin erosion, labour inefficiencies, poor team performance, diminished stakeholder engagement, service interruption, compromised food safety, reduced customer satisfaction, and reputational damage to Food Services and the University.

Supervision Received
Works under the general direction of the Associate Director, Food Services. Receives broad objectives and exercises considerable autonomy and independent judgement in managing day-to-day operations and strategic and financial initiatives.

Supervision Given
Manages Sous Chefs and provides indirect leadership to up to 100 culinary staff. Responsible for coaching, development, performance management, and support for disciplinary processes in alignment with HR and Collective Agreements.

Minimum Qualifications

• Undergraduate degree in a relevant discipline.

• Minimum of six years of related experience, or the equivalent combination of education and experience.

• Willingness to respect diverse perspectives, including perspectives in conflict with ones own.

• Demonstrates a commitment to enhancing one's own awareness, knowledge, and skills related to equity, diversity, and inclusion.

Preferred Qualifications

• Completion of a university degree in Business Administration, Hospitality Management, or a related field with demonstrated application of financial and operational analysis.

• Certification from a culinary program or combination of education and experience in large-scale food operations.

• Demonstrated progressive leadership experience in the food and beverage sector, including direct accountability for financial performance, operational oversight, and team leadership.

• Experience in high-volume institutional or multi-unit food service operations, including supervisory experience.

• Demonstrated experience with P&L-style financial accountability, labour modelling, margin management, and leadership of multi-unit teams.

• Experience in a unionized environment preferred.

• Strong organizational, analytical, and problem-solving skills.

• Demonstrated ability to lead process improvements, operational standardization, and cross-team collaboration.

• Knowledge of food safety legislation, HACCP, sanitation standards, and kitchen equipment.

• Strong communication and interpersonal skills, with ability to collaborate across departments.

• Ability to lead and support teams through organizational change and continuous improvement.