Head Chef, Cafe & Catering Operations

Overview

We are seeking an accomplished and innovative culinary leader to join our team as Head Chef – Café & Catering Operations. This role requires exceptional culinary expertise, strong hands‑on capability, and proven leadership in high‑volume food service environments.

The Head Chef will guide the overall culinary direction for our cafeteria and catering services—ensuring outstanding food quality, efficient operations, and an elevated customer experience. The ideal candidate brings creativity, operational discipline, and a commitment to developing high‑performing culinary teams.

Work Location

This position will be based at our Moncton Corporate office.

Responsibilities

• Supervise, mentor and manage the café team, fostering a positive, high-performance work environment.
• Monitor and control inventory levels, place orders for food and supplies as needed, ensuring cost effective and sustainable purchasing practices.
• Develop and implement menus that are nutritious, diverse, and appealing to a wide range of customers, with thoughtful consideration for dietary restrictions and special requirements.
• Collaborates with café team to plan, prepare, and execute daily breakfast and lunch service, including à la carte menu items, batch production, and in-house baking.
• Lead the planning, preparation and execution of small and large catering functions, including menu design, bulk production, presentation standards, and service logistics.
• Maintain company standards on food and labor costs through effective planning, portion control, and operational discipline.
• Oversee food quality, consistency and portioning, to ensure an exceptional customer experience.
• Actively participate in food preparation, cooking, and service, setting the standard for culinary excellence and timely execution. 
• Train, coach, and support café staff in culinary techniques, food handling, safety protocols, and sanitation best practices.
• Ensure all work areas are maintained in a clean, organized, and safe manner, in full compliance with health and safety regulations.
• Build and maintain positive relationships with vendor partners to support quality, pricing, and service needs.
• Address customer inquiries and feedback promptly, ensuring a high level of satisfaction and continuous improvement.

Qualifications

• Minimum of 3 years of proven experience in a similar culinary leadership role, with hands-on expertise in food service operations and team management
• Exceptional leadership and interpersonal skills, with the ability to motivate, inspire and develop a high-performing team.
• Strong understanding of food cost control, menu costing, and inventory management best practices.
• In‑depth knowledge of food safety regulations, supported by current food safety training and certification, as well as a strong understanding of sanitation standards, and industry best practices.
• Advanced cooking skills with the ability to prepare a wide range of dishes across various techniques and styles.
• Excellent organizational and time-management abilities, with a demonstrated capacity to prioritize and manage multiple tasks.
• Strong verbal and written communication skills.
• Proven problem‑solving and decision‑making abilities in a fast‑paced environment.
• Proficiency with Microsoft Office and Point‑of‑Sale systems, including experience using digital tools for internal communications, marketing, and promotional activities.
• Ability to work after hours for events or operational needs as required.