Dana Hospitality is proudly Canadian with a culture rooted in culinary excellence. We have more than 1,600 employees in over 165 accounts and are proud to be known as the preferred partner for clients, who truly value exceptional food quality and service.

Dana Hospitality operates in the larger public and institutional sectors where clients appreciate the benefits of our healthy, fresh, on-site culinary culture and where there is a benefit to operating with a strong union partner.

We specialize in preparing meals from scratch for private schools, universities and colleges, retail healthcare, resort, leisure and recreation venues, and corporations of all size. We are an authentic Canadian alternative to the international food service conglomerates and self-operation.

Our business arrangements are for on-site corporate food service programs, retail-style cafés, education residence dining and student meal plans, catering services scaled to every size event, national branded franchise operations and facility design, capital planning and project management.

Essential Duties and Responsibilities:
Under the general supervision of the District Manager, the Chef Manager is tasked with ensuring the culinary excellence of the location. This includes the planning, preparing, and/or directing of the preparation of all meals in the kitchen, including catering, developing new recipes, and reviewing food preparation processes. The Chef Manager will also perform administrative and financial duties such as ordering and resolving discrepancies with suppliers, creation and adherence to budgets for all related costs of the culinary operation, and supervising and training all staff within their charge.
• Cook from scratch with local ingredients while continually sourcing and developing new ideas and ways to generate additional profit for the unit
• Plan and develop menus and recipes for the cafeteria and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging and incorporating creative ideas from employees
• Establish and implement food preparation schedules for all staff and recipes, creating an efficient and organized process for each dish
• Prepare and/or direct the preparation of food items for meals, daily specials, and catered events such as: soups, salads, starches, meats, fish, poultry, vegetables, and desserts
• Be highly proficient in a wide variety of preparation methods such as: roasting, grilling, steaming, poaching, boiling, and baking
• Complete knowledge of the kitchen, recipes, service stations, and point of sale machines at the location with the ability to step in and provide additional support where required
• Lead a team by delegating tasks and ensuring best practices are followed
• Ensure high levels of product quality and customer satisfaction while contributing to a work environment conducive to learning and team and organizational success
• Ensure all staff are adhering to all required safety regulations and procedures while preparing food including:

•  Using proper techniques when using the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
• Wearing and correctly using proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves)
• Proper handling of equipment only by trained staff and notifying appropriate parties of malfunctioning or in need of repair equipment
• Complying with FoodSafe and/or ServeSafe standards including the recording of all time temperature sensitive food items.
• Following all Health and Safety and sanitation policies and procedures as set by applicable legislation and company policies

• Lead or work alongside the Food Service Director and kitchen staff to control costs of the location by taking measures such as:

•  Performing physical inventories, adequately maintaining the level of stock at the location
• Establish and ensures maintenance of food rotation in storage in order to minimize spoilage and waste (first in, first out)
• Control portioning of food items to ensure recipe yield meets quantity and budget expectations
• Implement dishes that take advantage of seasonal availability
• Identify menu items that could be more cost effective or replaced by higher yield dishes
• Relay with suppliers in regards to maintaining inventory which can include ordering and receiving supplies, resolving discrepancies with suppliers, and escalating any and all issues unable to be resolved to the District Manager.

• Schedule and coordinate staff work assignments, taking into consideration business needs and the skills and abilities of individual staff members
• Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development
• Manage all cash handling processes; daily deposits, financial entries, cost verification, invoice creation, etc.
• Complete administrative duties for the unit as necessary including payroll functions, employee management, budgeting, and other duties that may arise in the operation of a unit
• Responsible for the integrity of the cash flow process, ensuring staff are following all security procedures closely while performing periodic checks to ensure compliance
• Remain up-to-date on any changes to current legislation while continually looking for methods to improve processes. Ensure all changes are clearly communicated to all staff members
• Identify and make recommendations regarding budget requirements for assigned area
• Attend all regularly scheduled Chef Manager meetings ready to discuss your current location and overall culinary success strategies
• Remain an ambassador of goodwill, ethics, and great client relations at all times on behalf of Dana Hospitality
• Maintains and upholds speed of service standards
• Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
• Oversees franchise operations and adheres to all franchise regulations and guidelines
• Champion and be involved with any construction or unit opening
• Oversee all aspects of franchise locations
• Other duties as assigned

Education and/or Work Experience Requirements:
• Red Seal Chef Status
• Five years of recent related experience in the food service industry leading high volume culinary teams
• ServeSafe and FoodSafe certified
• Previous experience with cost control and employee management
• Superior communication skills in both verbal and written English with the ability to communicate in French as appropriate
• Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
• Superior knowledge of the safe use of all related equipment
• Highly organized with a strong focus and commitment to quality
• Able to effectively use a computer and all related software, including POS equipment

Transforming the Food Service Experience. Every Day.

These are more than just words to us. Our core beliefs are the foundation for how we behave in every part of our business. By transforming your food service experience every day, we customize your program to reflect your vision, culture and identity. When guests visit the Dana café, we want them to recognize our brand by how we behave. How we create, relate and innovate demonstrates how we will deliver on our promise to you.

We believe high quality ingredients are integral to great food preparation and presentation. That’s why we source them from local, Canadian producers, greenhouse growers and dedicated farmers that meet our high standards. Our values are rooted in a culture of culinary freedom that empowers our team to use the freshest ingredients and cook great meals from scratch, not from pre-made packaged goods or cans. Our blend of local sourcing, culinary craftsmanship, and inherently healthy menu choices gives our guests confidence in choosing their unique, daily meal selections.

Our Chefs just can’t help but inspire our guests with food that’s worth staying for. 

Dana is unlike any other food service provider in the Canadian marketplace. Creating and serving food that we prepare from scratch, using fresh ingredients we source from Canadian farms and suppliers has always been our singular passion