20 meilleures offres (catering manager, air canada center on) (à pourvoir)

Corporate Chef
GRETA Arcade Bar YEG —Toronto, ON
- De 80 000 $ à 95 000 $ par an
- Fins de semaine au besoin
- Bar
- Gestion des stocks
- Préparation culinaires
- Réductions Tarifaires
- Assurance Dentaire
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Corporate Chef
Our House Hospitality Company by Matty Matheson —Toronto, ON
- À partir de 70 000 $ par an
- Temps plein
- Réductions Tarifaires
- Assurance Dentaire
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il y a 7 jours
Chef Manager
Dexterra Group —Mississauga, ON
- De 60 000 $ à 65 000 $ par an
- Temps plein
- Microsoft Word
- Hospitalité
- Microsoft Excel
- Assurance Dentaire
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Catering Sous Chef
Dexterra Group —Mississauga, ON
- De 25 $ à 28 $ de l’heure
- Temps plein
- Anglais
- Compétences en communication
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Assistant Manager/Sommelier
Paese —North York, ON
- À partir de 45 000 $ par an
- Temps plein
- Restaurant
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il y a 8 jours
Executive Assistant
A.R.G. Group —Vaughan, ON
- De 70 000 $ à 85 000 $ par an
- Temps plein
- Service à la clientèle
- Microsoft Office
- Expérience administrative
- Assurance Dentaire
- Congés payés
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Hospitality Manager - Catering
Compass Group Canada Ltd —Toronto, ON
- 60 000 $ par an
- Microsoft Powerpoint
- Hospitalité
- Microsoft Excel
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Client Experience Manager
Real Food for Real Kids —Toronto, ON
- De 70 000 $ à 80 000 $ par an
- Temps plein
- Travail hybride
- Expérience en gestion
- Vente
- Systèmes PGI
- Programme d'Aide aux Employés
il y a 14 jours
Catering Manager
Oliver & Bonacini Events —Toronto, ON
- De 65 000 $ à 86 000 $ par an
- Temps plein
- Vente
- Bases de données
- Expérience administrative
- Assurance Invalidité
- Assurance Dentaire
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Conferencing and Executive Dining General Manager
Compass Group Canada Ltd —Toronto, ON
- De 80 000 $ à 90 000 $ par an
- Hospitalité
- Microsoft Office
- Service alimentaire
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Catering Manager
Compass Group Canada Ltd —Toronto, ON
- 55 000 $ par an
- Hospitalité
- Service à la clientèle
- Expérience en supervision
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Senior Finance Manager, FP&A - East Coast Catering (ECC)
Compass Group Canada Ltd —Mississauga, ON
- De 90 000 $ à 120 000 $ par an
- Télétravail
- Hospitalité
- Microsoft Excel
- Vente
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Sales and Catering Manager
Germain Hotels —Mississauga, ON
- De 53 000 $ à 67 000 $ par an
- Vente
- Microsoft Office
- Hôtel
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il y a 12 jours
Hospitality Manager - Conferencing
Compass Group Canada Ltd —Toronto, ON
- De 68 000 $ à 72 000 $ par an
- Microsoft Powerpoint
- Microsoft Word
- Hospitalité
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Dining Room | Culinary Services Manager
VIVA Retirement Communities —Toronto, ON
- De 60 000 $ à 66 000 $ par an
- Fins de semaine au besoin
- Service
- Microsoft Excel
- Service à la clientèle
- Congé de maladie payé
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Food & Beverage Outlet Manager
Germain Hotels —Toronto, ON
- De 82 000 $ à 102 000 $ par an
- Hôtel
- Leadership
- Restauration
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Meeting and Conference Centre Team Lead
Norton Rose Fulbright —Toronto, ON
- De 81 500 $ à 100 700 $ par an
- Fins de semaine au besoin
- Travail hybride
- Microsoft Powerpoint
- Bilingue
- Microsoft Word
Event Manager
Ontario Association of Chiefs of Police —Toronto, ON
- De 86 800 $ à 101 400 $ par an
- Fins de semaine au besoin
- Travail hybride
- Marketing
- Microsoft Office
- Expérience administrative
- Indemnité kilométrique
- Assurance Dentaire
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il y a 8 jours
Hospitality Services Assistant (Part-Time)
FMD Services Ltd Partnership —Toronto, ON
- De 40 000 $ à 55 000 $ par an
- Heures supplémentaires
- Microsoft Excel
- Microsoft Outlook
- Port de charges lourdes
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Assistant Culinary Experience Manager
Impact Kitchen —Toronto, ON
- 50 000 $ par an
- Fins de semaine au besoin
- Expérience en gestion
- Port de charges lourdes
- Assainissement
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Corporate Chef

GRETA Arcade Bar YEG -
Toronto, ON

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Détails du poste

Permanent | Temps plein
De 80 000 $ à 95 000 $ par an

Profil recherché

Sourçage
Google Docs
Gestion des stocks
Préparation culinaires
Systèmes d'information sur les matières dangereuses utilisées au travail
Conduite des entretiens
Chef
Compétences en communication
Gestion du temps

Description complète du poste

LOCATION: YYZ

POSITION TYPE: Full-time, salary

POSITION OVERVIEW

As our Corporate Chef at GRETA, you’ll be the driving force behind everything that happens in our kitchens—across every location. Reporting to the Food & Beverage Director, you’re not just a leader by title, but by your presence, your know-how, and your passion for food and people.

This is a role for someone who thrives on variety and challenge. One day you might be designing new dishes or refining recipes; the next, you could be side-by-side with chefs in the kitchen, showing them how it’s done and helping them reach the next level. You’ll be the go-to for menu innovation, making sure every GRETA guest enjoys a consistent, memorable experience.

Training and mentorship are at the heart of this role. You’ll welcome new kitchen leaders, develop up-and-coming talent, and make sure everyone in the back-of-house feels supported and empowered.

Travel is just part of the adventure. You’ll visit our different locations, lending a hand wherever you’re needed most, whether it’s rolling up your sleeves during a busy service or coaching a team through a new menu launch.

If you love food, people, and the excitement of building something special together, this is your chance to make your mark.

SKILLS & QUALIFICATIONS

Proven experience in a multi-unit, corporate, or regional chef role (or strong Executive Sous / Head Chef ready to step up)
Exceptional training and coaching ability with a passion for developing others
Strong culinary creativity with a track record of successful menu development
Deep understanding of kitchen systems, food costing, and operational efficiency
Excellent leadership, communication, and interpersonal skills
Strong organizational and time management skills
Ability to influence, motivate, and hold teams accountable across multiple locations
High attention to detail with a commitment to consistency and standards
Demonstrated proficiency across multiple culinary techniques and cooking styles relevant to the concept
Ability to develop recipes with documented yield tests, portion specs, and production notes
Competency in allergen management and the ability to build allergy-safe menu frameworks
Experience developing and maintaining a recipe management system
Proficiency in BOH tech: POS integration, recipe costing software, inventory systems, and ordering platforms
Strong proficiency in Google Workspace (GMail, Google Docs, Google Sheets
Working knowledge of WHMIS and health & safety compliance as it applies to kitchen environments
Understanding of seasonal and local sourcing, and ability to build supplier relationships
Experience with catering, private events, or large-format production as an asset (given multi-location, multi-brand context)
Demonstrated track record of managing and hitting food cost targets (e.g. within 1-2% of budget)
Experience building and maintaining BOH labor schedules and tracking against targets
Ability to read and interpret P&L statements and reconcile food cost variances
Familiarity with waste tracking systems and ability to implement reduction strategies
Experience with inventory management
Experience recruiting, interviewing, and selecting culinary talent and collaborating with HR department
Ability to conduct performance evaluations for kitchen leaders
Track record of retaining key BOH talent and reducing turnover
Experience managing conflict and navigating difficult conversations in a kitchen environment
Comfort working cross-functionally with FOH managers, GMs, and ownership
Experience supporting new location openings (pre-opening prep, team build, menu launch)
Ability to self-manage schedule and prioritize independently across sites

KEY RESPONSIBILITIES

Contribute and assist with menu development: concept, testing, costing, documentation, and rollout across all GRETA locations
Contribute to maintaining a master recipe library with standardized yield tests, portion controls, plating photos, and production notes
Establish and enforce plating standards through visual guides and in-service coaching
Collaborate with the F&B Director on pricing strategy to meet food cost targets while maintaining guest value
Conduct ongoing menu performance reviews using sales mix data and make data-driven adjustments
Manage the R&D pipeline: source ingredients, test new techniques, and track trends relevant to
Lead onboarding for all new kitchen leaders across locations
Conduct regular site visits with structured observation and feedback
Identify high-potential team members and build development plans in partnership with HR
Support performance management processes for kitchen leaders, including documentation and PIPs where needed
Facilitate periodic culinary skills workshops for BOH staff
Develop, document, and implement BOH SOPs covering food prep, storage, labeling, line setup, opening/closing, and cleaning
Conduct regular kitchen audits (food safety, cleanliness, organization, line readiness) and report findings with corrective actions
Ensure all locations meet or exceed health department and internal food safety standards at all times
Lead or support pre-opening kitchen setup for new locations: equipment planning, par levels, team training, and soft launch
Work with Managing Partners and Chefs to resolve operational issues and close performance gaps
Monitor food cost weekly across locations and identify variances with root cause analysis
Oversee and guide period-end inventory counts and reconciliations
Manage supplier relationships and negotiate pricing in coordination with ownership or the F&B Director
Track and reduce food waste through portioning discipline, production planning, and staff accountability
Support labor cost targets by advising chefs on scheduling and prep efficiency
Model GRETA's culinary identity and culture in every kitchen interaction
Communicate changes (menu, SOP, staffing) clearly and in advance to all affected teams
Attend and contribute to leadership meetings, providing BOH perspective on business decisions
Foster a respectful, high-accountability kitchen culture with zero tolerance for harassment or unsafe behavior
Act as a key liaison between the culinary team and the broader leadership group
Travel to all GRETA locations to support when necessary based on operational needs

AVAILABILITY REQUIREMENTS

This role requires flexibility to work evenings, weekends, and holidays
Travel across Canada is be required for this role

COMPENSATION, PERKS & BENEFITS

Total compensation ranging from approximately $80,000 - $95,000 inclusive of performance-based bonus opportunities. Base salary based on experience.
Salary reviewed annually
Monthly cell-phone allowance
Paid vacation
Industry leading 60% food & beverage manager discount available company-wide at all Hudsons Canada’s Pub and GRETA Bar locations
Health Benefit Package inclusive of dental, vision, and prescription drugs (after 3-month probation)
Relocation allowance negotiable
Goodlife Membership Corporate Rate
Duty meals
Ongoing professional development and leadership training
Research & development opportunities with creative input
The opportunity to shape and scale a growing, one-of-a-kind concept

We thank all candidates for applying. Only those selected for an interview will be contacted. This job posting is not for a current, open role. We may use technology, including AI, to help review applications as part of our hiring process. These tools support our team but do not replace human review or decision-making.

***All new team members are subject to a 90-day probation period.***

Pay: $80,000.00-$95,000.00 per year

Benefits:

Casual dress
Company events
Discounted or free food
Extended health care
Life insurance
Paid time off
Store discount
Vision care

Ability to commute/relocate:

Toronto, ON: reliably commute or plan to relocate before starting work (required)

Experience:

Multi unit, corporate or regional chef: 2 years (required)

Location:

Toronto, ON (preferred)

Willingness to travel:

25% (preferred)

Work Location: In person

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : catering manager (air canada center on)

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