Catering & Food Safety Coordinator – Catering Manager

Role Overview

• Develop and manage tiered menu programs
• Standardize “plug-and-play” menus for operations and sales proposals
• Ensure consistency, quality, and client satisfaction across all sites
• Track and manage project-level food budgets
• Optimize purchasing strategies in high-cost, remote environments
• Manage vendor relationships (e.g., Sysco, Gordon Food Service, local suppliers)
• Conduct virtual audits for food quality, presentation, and adherence
• Oversee food safety systems (HACCP principles, temp logs, sanitation)
• Support recruitment and onboarding of kitchen staff
• Maintain first aid inventory oversight and safety documentation processes
• Conduct occasional site visits (~10%) for audits

Requirements

• 5–10+ years of experience in catering, camp, or commercial kitchen management
• Strong experience managing multi-site or remote operations
• Proven ability in budgeting, cost control, and procurement
• Knowledge of food safety systems (HACCP, FoodSafe)
• Valid Class 5 driver’s license
• Strong organizational and project management skills
• Proficiency with Microsoft Office (especially Excel)

Preferred Qualifications

• Red Seal Cook certification (strong asset)
• Experience in remote camp environments
• Background in supply chain logistics or complex operations
• Experience managing across multiple time zones and deadlines
• Strong leadership presence with experienced kitchen teams

Benefits

• Competitive salary with growth potential
• Relocation assistance
• Stable, full-time schedule (primarily office-based, generally Monday–Friday,)
• Opportunity to lead national operations and make a real impact
• Career advancement within a growing organization