Manager – Corporate Dining Services
The Manager oversees all kitchen and serviced operations within a corporate dining setting, ensuring high-quality food service for employees, clients, and executives. This role combines culinary creativity with strong leadership and operational excellence to provide consistent, nutritious, and appealing meals in a fast-paced, customer-focused environment.
- Manage daily kitchen and front of house operations, including scheduling, food preparation, cooking, and serving/delivery of breakfast, lunch.
- Booking, scheduling and delivery of catered meetings or events across the multiple sites. A Valid Drivers License is required and candidates must be able to perform the physical demands of Catering and Product Delivery.
- Design menus tailored to a corporate audience, considering variety, wellness, sustainability, and dietary preferences.
- Lead and motivate kitchen and counter staff, ensuring high standards of service, cleanliness, and professionalism.
- Ensure compliance with local health and safety regulations and internal corporate policies for site access and safety. Maintain a clean and safe environment.
- Control costs through efficient planning, inventory management, effective ordering to budget, portion control, and waste reduction strategies.
- Coordinate with administrative and facilities teams to align food service with corporate scheduling, special functions and offsite service points.
- Client meetings to ensure alignment with AMD Dofasco goals and objectives.
- Implement and maintain food safety programs including HACCP and allergen management.
- Regularly review guest feedback and adjust offerings to enhance employee satisfaction and engagement.
Qualifications:
- Culinary diploma or certification; Moderate Cooking and Food Preparations Skills Required. Tim Hortons operational experience an asset by not required.
- Minimum 3–5 years of culinary experience, with at least 2 years in a leadership role, preferably in corporate cafeteria or institutional dining.
- Proven knowledge of health and safety guidelines, allergens, and well-focused wellness-focused menu planning.
- Strong organizational skills with the ability to manage multiple priorities in a structured environment.
-Excellent interpersonal and communication skills.
- Competency with food cost tracking, procurement, and menu planning.
- Availability to work weekdays 6:30 to 2:30 with occasional early mornings, evenings, or weekends for events.
Job Type: Full-time
Pay: $55,000.00-$60,000.00 per year
Benefits:
Application question(s):
- Do you have a current Ontario Drivers Licence in Good Standing?
Experience:
- Manager: 3 years (preferred)
Work Location: In person
