Overview

The Culinary Catering Supervisor provides support and assistance with Catering activities as well providing assistance to the Catering managers in the profitable management of catering operations, as needed. The Catering Supervisor will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment.

The Culinary Catering Supervisor will provide oversight and resolution responsibility for employee performance issues. The Culinary Catering Supervisor must provide a high level of event oversight, technical proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Culinary Catering Supervisor will be to actively mentor, train and help employees and volunteers meet company quality standards. The employee must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills, self-direction and strong technical (computer and POS) aptitude required. 

This role pays an hourly rate of $28.00-$30.00 CAD

Benefits for Part-Time roles: Pension matching

This position will remain open until March 13, 2026.

Responsibilities

• Assists in the overall effective management of Culinary Catering operations.
• Ensures total compliance with all alcohol service policies. Monitors alcohol service throughout event to assure 100% compliance with Alcohol Service policies.  Reports any alcohol service or compliance issues to management immediately. 
• Provides on-going direction, supervision and mentoring to hourly event staff. Monitor product quality and ensure high level of guest service.
• Assists in troubleshooting technical problems with Point of Sale Systems, from both a hardware and software perspective.
• Assists in vault opening, closing and balancing, as necessary.
• Generates event employee schedules and verifies employee time as required.
• Assist in the on-going training, development, mentoring and supervision of hourly employees, as directed by department managers; responsible for completing documentation of employee performance and attendance issues in accordance with company policy and practice.
• Assist in the management of catered events from set-up to tear down, including handling all communication with hourly staff, culinary staff and guests.

Qualifications

• One to Three (1-3) years of experience in culinary catering or concessions
• Nationally recognized, advanced food service sanitation training course certification.
• Familiar with inventory cost control and menu planning.
• Basic computer proficiency is a plus: E-mail, Excel, Word, Outlook, Scheduling software
• Ability to work a variable work schedule (including mornings, evenings and weekends, as required), depending upon event and business requirements.
• Good verbal and written communication skills.