Educational Benefits:
We are thrilled to offer an exciting SFU Tuition Waiver Program exclusively for our associates and their families. This incredible benefit covers eligible family members, including spouses and dependents under 25 years of age, and applies to both undergraduate and graduate programs. Invest in your future with us and give your loved ones the gift of education!
Role Summary
The Culinary Director leads the culinary strategy for Simon Fraser University’s food service operations, including a 730-seat Dining Commons, premium catering, and several full culinary brigades. This role owns the culinary experience, ensuring food quality, innovation, efficiency, financial discipline, team development, local supplier support, and compliance with Compass Group Canada and client standards.
Key Responsibilities
Leadership & Team Development
- Lead, coach, and develop culinary teams across all locations.
- Build a culture focused on accountability, safety, retention, training, and succession planning.
- Support performance management and provide in-unit culinary training.
- Work effectively in a unionized environment.
Culinary Expertise & Guest Experience
- Develop menu cycles, recipes, and culinary programs for residential dining, retail, and premium catering in partnership with Compass Group and the client.
- Bring strong knowledge of global cuisine, current food trends, authentic flavours, and diverse cultural expectations.
- Present food confidently through tastings, chef tables, sampling events, action stations, and high-profile catered functions.
- Maintain strong food quality, presentation, food safety, allergen management, and guest satisfaction.
Operational & Financial Management
- Oversee culinary execution across multiple kitchens and service formats.
- Improve efficiencies in production, scheduling, purchasing, inventory, labour use, waste reduction, and equipment care.
- Ensure adherence to Compass standards, client policies, health and safety, food safety, approved purchasing, and reporting requirements.
- Support local purchasing and supplier partnerships while balancing quality, cost, compliance, and availability.
- Partner with operations and finance on budgeting, forecasting, food cost, labour productivity, financial planning, and reporting.
Qualifications:
- Previous Executive Chef experience in a complex, high-volume environment.
- Food and beverage management background from cruise ships, luxury hotels, resorts, premium catering, or large hospitality operations preferred.
- Experience leading multiple culinary brigades.
- Strong knowledge of global cuisine, menu development, high-end presentation, and large-scale production.
- Proven ability to manage food cost, labour, purchasing compliance, inventory, efficiencies, and reporting.
- Red Seal certification required.
- Certified Chef de Cuisine designation is an asset.
- As the on-site culinary representative, must maintain a professional chef appearance and wear the approved chef uniform while on campus and during client-facing activities.
- Microsoft Office proficiency required.
- Unionized environment experience preferred.
- International hospitality experience is an asset
Success Profile:
The successful candidate is a polished, hands-on culinary leader who can elevate food quality, develop teams, improve efficiencies, manage financial results, and bring innovation to a large university dining environment. They balance creativity with operational discipline and bring a global, high-end hospitality mindset to campus dining.
