Job Posting

Leadership & Kitchen Management

• Assist the Executive Chef in elevating kitchen culture and overseeing all kitchen operations for hockey programs within TN Hospitality and TNSE.
• Act as manager on duty for Jets and Moose programs, executing and delegating day-to-day tasks including ordering, scheduling, and ensuring all kitchen functions are managed at Canada Life Centre and hockey for all centre.
• Delegate staff and tasks, oversee food production, and ensure food is executed to standards set by the chef team and nutritional directives.

Food Operations & Quality

• Oversee food production for hockey catering functions, game days, practice days, recovery meals, travel meals, and culinary needs for wives/family lounges and hockey officials.
• Ensure recipes are current, properly costed, and food stocks are maintained at appropriate levels for business demands and team needs.
• Enforce food quality standards and proper food handling procedures, including labelling, dating, and FIFO practices.
• Monitor resource usage and minimize waste of food and labour.

Financial & Program Management

• Assist the Executive Chef with financial budgets, goals, and nutritional specifications in collaboration with the Wellness Chef program.
• Communicate with suppliers regarding product quality issues and concerns.

Team Development & Administration

• Mentor, train, and coach new staff, students, and TN employees while keeping staff engaged and motivated.
• Manage key administrative functions including recruitment, hiring, scheduling, performance management, event recaps, inventory management, and equipment reporting.
• Communicate and report to chef and VP on maintenance, first aid, equipment, and work orders to ensure team hospitality needs are met.
• Perform other duties as required that align with the responsibilities of the role and the needs of the organization.

What we need from you:

• A degree in Culinary Arts and Red Seal Chef designation or equivalent culinary certification is required.
• Journeyman’s papers/ RSE- Red Seal Endorsed with 3-4 years of management experience.
• Strong knowledge of food and food operations – experience with menu writing, costing, scheduling, coaching, and mentoring.
• Hands on approach in all aspects of the kitchen.
• Excellent communication skills, open minded approach with business operation and team members.
• High level of organizational skills and capable of multi-tasking.
• Proven track record in large volume operation that demonstrates efficiency and cost-effective solutions.
• Fundamental knowledge of cooking, including but not limited to butchery, fish cutting, vegetable cooking, sauce making, hot and cold productions, nutritional guidelines.
• Strong understanding of kitchen equipment & utensil.
• Elevated knowledge of nutritional needs for sport athletes.
• Excellent understanding of cooking techniques and proper food handling procedures.
• Strong administrative skills – including but not limited to Microsoft words, Excel, PowerPoint, etc.
• Must be flexible to work all mandatory events.

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