Job ID
74443
Job Title
Chef Manager
Regular/Temporary
Regular
Location
Central Campus
Open Date
02/20/2026
Job Type
Continuing
Close Date
03/01/2026
Employee Group
TMG
Favorite Job
Department
Hospitality Operations
Full/Part Time
Full-Time
Salary Grade/Band
Band K
Salary Range
$78910.00 - $118366.00 (annual)
Job Code
005554
Hiring Range
$78910.00 - $103471.00
Existing Vacancy
Yes - Newly Created Position
Target Number of Openings
1
Hours per Week
35
Posting Details
Schedule
Includes Evenings and Weekends
Education Level
Degree or Diploma along with Red Seal Certification
Career Level
Experienced
Job Description
JOB PURPOSE:
Fully accountable for all aspects of his/her culinary and retail portfolio. The Chef Manager develops, recommends and monitors strategies, menu design, financial and operational goals and standards. The Chef Manager provides leadership to a team of management and unionized employees while promoting teamwork. The Chef Manager maintains an efficient viable facility, while meeting the needs of the clients and the goals & objectives of the Department.
JOB SUMMARY:
Reporting to the Senior Manager, the Chef Manager assumes a managerial role within the Hospitality Services management team. Fully accountable for and oversees the areas as assigned of which provide dining and catering services as well as retail and conference services. In charge of a multi-unit operation with revenue of $4 - $7 million. The primary responsibilities consist of planning, programming and evaluation of daily service operations; development of operational procedures, training programs, promotion and merchandising of products; ensuring the highest level of quality and service standards; coordination of fiscal and operational planning and evaluation activities.
The Chef Manager is expected to achieve annual goals and objectives including but not limited to budgeting, finance, supply procurement, cash handling, marketing, service standards, human resources, staff training & development, morale and motivation of staff for service excellence to achieve the mission of the Department.
Number of Union Employees: 45 - 65
Number of Casual Employees: 30+
Revenue of $4 - $7 Million
GENERAL SKILLS:
- Leadership Skills
- Excellent Management, planning & organization skills
- Excellent Cooking Skills with food knowledge and procurement experiences
- Good Time Management Skills
- Marketing and Merchandising Skills
- Excellent Labour Relation Skills
- Above average communication and human resource skills
- Ability to respond to emergency situations
TECHNOLOGIES:
- Ability to work under pressure and meet deadlines
- Computer literate
- General Meters Technology System
- USE: Residence meal card debit system
- Cash Register
- USE: GMC Debit Card system
- Personal computer & software (Microsoft Office)
- USE: Word processing, accountings, Mainframe access, budgets,
correspondence and reports, spread sheets, electronic mail, product ordering, food costing & inventory control.
KEY ACCOUNTABILITIES:
- . Operational and Financial Management
- Human Resource Management
- Provides leadership and direction to a large team of hospitality professionals including unionized members, managers, and a significant number of temporary or casual employees.
- May interview unionized and management employees.
- Establish work priorities, allocate staff, give unionized and management staff feedback and authorize disciplinary actions.
- Professionally develops key staff to ensure mandate is fulfilled related to provided quality food and services.
- Fosters and supports a tea m-based work environment, empowering managers and staff as they provide exceptional customer service.
- Encourages staff to achieve high standards and apply creative skills in the preparation and presentation of food items. Assists in the development
and training of staff and setting individual goals. Considers future staffing requirements and develops staffing plans to meet these needs.
- Works with members of the Joint Health and Safety Committee to ensure healthy and safe working conditions for the staff to achieve objectives of
Injury reduction workplace accommodations when required.
- Plans staffing requirements of hourly employees to meet peak demand times with the use of part time permanent and casual staff.
EDUCATION &
EXPERIENCE:
Red Seal Certificate or equivalent, College Diploma, with a minimum of eight years management experience and/or extensive experience in high volume, multi-unit food service operations.
How To Apply
To apply for this job, please submit your application online.
Employment Equity Statement
McMaster University is located on the traditional territories of the Haudenosaunee and Mississauga Nations and within the lands protected by the “Dish With One Spoon” wampum agreement.
The diversity of our workforce is at the core of our innovation and creativity and strengthens our research and teaching excellence. In keeping with its Statement on Building an Inclusive Community with a Shared Purpose, McMaster University strives to embody the values of respect, collaboration and diversity, and has a strong commitment to employment equity.
The University seeks qualified candidates who share our commitment to equity and inclusion, who will contribute to the diversification of ideas and perspectives, and especially welcomes applications from indigenous (First Nations, Métis or Inuit) peoples, members of racialized communities, persons with disabilities, women, and persons who identify as 2SLGBTQ+.
As part of McMaster’s commitment, all applicants are invited to complete a confidential Applicant Diversity Survey through the online application submission process. The Survey questionnaire requests voluntary self-identification in relation to equity-seeking groups that have historically faced and continue to face barriers in employment. Please refer to the Applicant Diversity Survey - Statement of Collection for additional information.
Job applicants requiring accommodation to participate in the hiring process should contact:
- Human Resources Service Centre at 905-525-9140 ext. 222-HR (22247), or
- Faculty of Health Sciences HR Office at ext. 22207, or
- School of Graduate Studies at ext. 23679
to communicate accommodation needs.
Hybrid Work Language
To ensure an ongoing and vibrant University community that meets the needs of our students, staff and faculty and supports the University mission, ability to work on-site continues to be a requirement for most University positions. The University is supportive of exploring flexible work arrangements that effectively balance operational needs and employee interests.
Interview Experience
At McMaster University, we believe in a comprehensive and inclusive interview process. Our interview methods encompass a variety of approaches that allow our hiring teams to provide a flexible and accessible experience for engaging with our candidates. Throughout your recruitment process at McMaster, you may be requested to participate in a variety of formats, that may include in-person, virtual or recorded interviews. If you have any questions as you move through the hiring process, please reach out to talent@mcmaster.ca or the HR contact associated with your position of interest.
AI Statement
McMaster and its third-party partners may use AI tools to screen, assess, or select applicants during the hiring process. Please note that currently our recruitment platform does not use AI nor is it part of our current recommended recruitment process.
