CommissaryChefManager

WHO ARE WE? We've been serving Canadian clients for over 75 years. The companies that began independently and now form Dexterra Group have an outstanding record of supporting the infrastructure and built assets that play a vital role in our society and helping our clients achieve higher performance and productivity. Powered by passionate people, we bring the right teams with the right skills together – offering both experience and regional expertise so companies can operate their day to day, confidently and successfully. WHAT’S THE JOB? Based at our University of Toronto Mississauga Campus As a Commissary Chef Manager, you will be responsible for overseeing the day to day operation of the commissary kitchen and support the Catering Chef Manager with daily catering. Ordering food ingredients and planning menu, creating menu items and costing, including other responsibilities such as assisting with the preparation, serving, and control of cooked and uncooked food, training of staff and ensuring that staff follows prescribed Dana Hospitality Food Safety protocol. Your work will include: * Prepare, present, design, and serve high quality menu items * Supervise all kitchen staff’s productivity and compliance with policies and procedures including health, safety, and quality * Lead team in daily pre-shift safety talks * Responsible for Health & Safety of the unit, including monthly inspections and audits * Responsible to ensure staff are compliant with all safety measures - PPE, recordable logs, cleanliness of unit. * Lead in the training, developing, and mentoring of employees * Ensure all foods are prepared using FOODSAFE and Hazard Analysis of Critical Control Points (HACCP) methods, and in accordance with Dana Hospitality safety guidelines * Ensure all labour resources are used effectively and efficiently * Develop new menu items, recipe costing * Use knowledge and understanding of dietary restrictions; allergies, vegan, and vegetarian in meal planning and preparation