Culinary Operations Manager

About the role

The Culinary Operations Manager provides financial, operational and strategic leadership for the food services portfolio at UBC Okanagan. Reporting to the Associate Director of Food Services, the role ensures that dining, retail, catering and central production meet financial targets, quality standards and regulatory compliance.

Key responsibilities

• Lead financial performance, including budgeting, food cost control and labour productivity.
• Oversee menu development, food safety, quality assurance and compliance across all service outlets.
• Collaborate with Food Services Managers, Procurement, HR, Nutrition, Marketing and campus partners to align operations with strategic goals.
• Provide direction to Sous Chefs and indirect leadership to up to 100 culinary staff.
• Approve new culinary concepts based on financial viability and operational feasibility.

Required profile

• Proven experience in managing large-scale culinary operations.
• Strong financial acumen and ability to meet budgetary objectives.
• Excellent leadership and team‑development skills.
• Ability to work collaboratively with diverse campus stakeholders.

Required skills

• Food safety certification (e.g., HACCP).
• Menu development and cost control.
• Quality assurance and compliance management.

What we offer

• Competitive salary range of $8,305.08 – $12,952.33 CAD per month.
• Opportunities for professional growth within a leading research university.
• Inclusive and diverse workplace culture.