Off-Site Catering Program Manager

MAKE YOUR IMPACT Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability.

We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday.

Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert – Josh Broun, and Frank Toskan (co-founder of M·A·C Cosmetics). In addition to our 7 restaurants located within Toronto’s core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships. PROGRAM MANAGER Impact Kitchen is seeking a Program Manager to lead a key off-site, seasonal catering program within the organization.

This program delivers nutrient-dense meals to high-calibre athletes across our off-site partnerships.

The successful candidate will be passionate about delivering exceptional nutrition through impeccable service and a best-in-class client experience.

This is a highly visible role with a meaningful opportunity to make a direct impact.

This is a contract position with an Immediate start date.

WORKING ENVIRONMENT The Gary Roberts offsite division of Impact Kitchen is unique in nature and caters to the needs of the athletes at every moment.

Our aim is to fuel those in the program through a successful training season and, in turn, a favourable competitive season.

As such, the Program Manager will be accountable for leading a team in delivering exceptional, nutritionally dense meals..

The Program manager will work closely with Impact Kitchen’s core culinary team while acting as a brand ambassador in the delivery of our off-site program. The Program Manager will travel daily from Impact Kitchen’s Commissary operation in Toronto's Corktown (573 King Street East) neighbourhood to program headquarters in Vaughan (9600 Bathurst Street).

They are comfortable in a locker room environment and pride themselves on client service and satisfaction.

This role is for an early riser with start times around 5:00 am and finish times around 3 pm. A stand-out candidate will have experience leading a catering team, serving as a private Chef or has spent time leading a kitchen in a small entrepreneurial setting.

The Program Manager will require a valid driver's license and be comfortable operating a small delivery van. CONTRACT DETAILS Start Date: June 2026 End Date: September 2026 COMPENSATION The Program Manager will receive a prorated annual salary of $50,000–$55,000 , along with bonus potential and a meal stipend.

TEAM & DEPARTMENT The Program Manager reports to the Program Executive Chef and leads a nimble, high-performing team.

This role operates within the off-site catering division, as part of the broader Impact Kitchen culinary team.

CORE RESPONSIBILITIES Own and lead the full cycle of meal service to participants of the program.

Organize, package and deliver meals and supplies from the commissary kitchen to offsite and return at the beginning of each service day.

Lead food procurement, preparation, execution and inventory of the program. Unpack van; set up and break down serving areas; set up daily Meals, beverages, cutlery, and smallwares needed to effectively serve all food products Responsible for guest service including meal program, misc items, assisting with food, drink, and nutritional inquiries, while providing above & beyond service Cleaning, sanitation and maintenance of Special Events serving stations, equipment, food production spaces, and Van.

Hire, train, manage and schedule all staff associated with the program Assist the other special events as needed to maintain the highest level of food quality, presentation, and timing to optimize the guest experience.

Commissary production support dependent on program schedules.

SKILLS 5+ years of Hospitality Management experience required, customer service experience preferred Able to work in a standing position for extended periods of time Able to lift up to 50 LBS Exceptional Customer service skills Ability to communicate effectively, respectfully and lead others in a team-based setting Self-motivated with a high energy level Ability to execute and thrive in a fast-paced environment, problem solve, ensuring all client needs are met Exceptional time management and organizational skills with the ability to multitask when required Strict adherence to company, municipal and provincial guidelines as they are related to food safety and safe workplace environments Food Handlers certification and a G class driver's license with a clean driving record is required.

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