Company Description
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 caf\xc3\xa9s, 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.
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.
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