Job Description We are looking for a Food Service Manager who thrives in a high volume, industrial kitchen environment and is passionate about delivering excellent service, strong culinary execution, and a positive team culture. The role is onsite, leading a dedicated culinary team within a large food production facility. The manager reports to the General Manager, takes a hands‑on approach to team development, food quality, safety and client partnership, while ensuring operational and financial targets are met. Job Responsibilities Lead, schedule, and support the daily work of a food service team, ensuring tasks are completed efficiently and to standard. Train and coach staff on culinary techniques, food safety, sanitation and operational procedures. Ensure all food preparation follows standardized recipes and quality expectations, continually seeking ways to elevate the menu. Foster a positive, professional work environment through strong leadership, clear communication and consistent coaching. Execute company programs including marketing, wellness and sustainability initiatives in collaboration with the District Marketing Manager. Build strong relationships with clients and guests by understanding needs, resolving concerns and ensuring exceptional service. Complete administrative responsibilities including reporting, scheduling and weekly/monthly inventory management. Maintain a safe, clean and compliant work environment for employees and guests. Oversee and support special catering events as required. Qualifications 2–3 years of experience in a culinary leadership role, ideally in a high volume or industrial kitchen environment. Post‑secondary education in Hospitality, Culinary Arts or a related field (or equivalent experience). Strong communication skills with the ability to lead, coach and collaborate effectively. Proficiency with Microsoft Office (Word, Excel, Outlook). Passion for food, people and creating a workplace where teams can thrive. Education Post‑secondary education in Hospitality, Culinary Arts or a related field (or equivalent experience). 2–3 years of experience in a culinary leadership role, ideally in a high volume or industrial kitchen environment. Benefits Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to mental health and well‑being. Comprehensive health benefits from day one, including dental, prescriptions, vision, massage therapy and more. Self‑Directed Pension Plan with a 2:1 contribution match. Employee Assistance Program for confidential resources and support. Employee Resource Groups (ERGs) fostering diversity, community and support. Discounts on everyday products and services. Educational Assistance for personal growth and scholarships for children’s post‑secondary studies. Clear career path planning and development opportunities. Commitment to a safe, healthy and positive work environment for all. #J-18808-Ljbffr