Posted 4 months ago
Culinary Supervisor
@ Chartwells Higher Education
Toronto, Ontario
Overview
Chartwells Higher Education is hiring a full-time Culinary Supervisor to lead kitchen staff and oversee production, quality and profitability of all menu items. The role covers menu input, staff training and supervision, food safety, purchasing and daily production records. Candidates need three years of institutional kitchen cooking experience and a valid Food Handler Certificate.
Responsibilities:
- Supervise and train kitchen staff
- Oversee production, quality and profitability of menu items
- Maintain food safety and cleanliness standards
- Manage ingredient delivery, storage and rotation
- Maintain daily production records and reports
Requirements summary:
- 3 years cooking experience in an institutional kitchen
- Valid Food Handler Certificate or provincial equivalent
- Excellent customer relationship skills
- Excellent written and verbal communication skills
Tools & skills
Source and dates
Employer career site / ATS feed · ultipro
- Employer posting date
- 2026-07-14
- First seen by our source
- 2026-10-08
- Source record updated
- 2026-10-23
These dates describe the source record, not a live verification that the employer is still hiring. Check the original posting.
Job details
| Seniority | Mid level |
| Department | Manufacturing & production |
| Experience | 3+ years |
| Manages people | Yes |
| Hours per week | 40 (estimated) |
| Travel | air: none · ground: none |
| Work setting | Restaurant or kitchen, Outdoors |
| Position | Mostly standing |
| Physical demands | physical moderate · computer low |
| Languages | English |
| Licences & certifications | Food Handler Certificate |
Summary and details written by AI from the posting; the employer’s posting is the authority.
Chartwells Higher Education
| Field | Value |
|---|---|
| Open jobs on Jobsy | 218 |
How you will make an impact:
You will be responsible for the supervision and training of kitchen staff, in addition to the production, quality assurance, and profitability of all menu items.
As a Cook Supervisor, you will:
- Assist with menu planning and maintaining a high level of quality and profitability in all Food & Beverage offerings
- Recommend and implement preparation to reduce costs and supervise all kitchen personnel to ensure correct methodologies are followed
- Maintain a clean and safe work area adhering to food safety and health standards
- Prioritize and delegate tasks in kitchen layout and prep
- Ensure all products and ingredients required are delivered in a timely manner for prompt delivery to kitchens and clientele
- Ensure food ingredients are stored in their designated area and rotated in the proper manner
- Provide input into catering menus and develop new menu items
- Work efficiently and effectively to gather, wash, cut, season, cook and store quality ingredients.
- Assist Food Service Director in maintaining accurate daily production records and completing all required documentation, reports, and logs as assigned
- Train employees: plan, assign and direct work; appraise performance; rewards and discipline associates; address complaints and resolve problems
- Advise management of purchasing requirements with a focus on minimizing waste and avoiding product shortages
About you:
- 3 years cooking experience in a past faced institutional kitchen environment
- You must have a valid Food Handler Certificate or provincial equivalent
- Excellent customer and client relationship skills
- Excellent communication skills (written and verbal)
Journal
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