The Food Service Manager oversees BravoZulu’s catering and food service operations in deployed locations. This role ensures meals are prepared and delivered to the highest standards of safety, hygiene, and nutrition, while managing kitchen teams, supply chains, and compliance with DND/NATO, host nation requirements. The Food Service Manager coordinates closely with Accommodation, Logistics, and Health & Safety teams to provide reliable life-support services.

Essential: 

• Canadian citizenship (mandatory for deployment). 

• Diploma or degree in Hospitality Management, Culinary Arts, Food Services, or related field. 

• 3+ years of food service management experience, ideally in institutional, defence, or remote settings. 

• Strong knowledge of HACCP, CFIA food safety regulations, and occupational health standards. 

• Proven leadership and organizational skills in high-volume catering environments. 

• Eligible for Government of Canada Secret Security Clearance.

Desirable: 

• Experience managing catering in deployed, remote, or expeditionary environments. 

• Red Seal certification

• Previous service with CAF, NATO, humanitarian, or defence contractors. 

• Certification in Food Safety Management or HACCP. 

• Knowledge of special dietary planning (religious, medical, cultural). 

• Bilingualism (English/French).

Operations Management

• Plan, organize, and manage daily food service operations in deployed facilities.

• Oversee menu planning, portion control, and meal scheduling in alignment with client requirements.

• Ensure compliance with food safety standards (HACCP, CFIA, NATO food service guidelines).

Staff Supervision

• Manage catering staff and subcontractors, providing training and oversight.

• Monitor staff performance, safety practices, and hygiene compliance.\

• Foster a professional, service-focused culture across diverse teams.

Food Safety & Compliance 

• Conduct inspections of kitchens, storage, and dining facilities.

• Ensure adherence to sanitation, fire safety, and occupational health standards. 

• Maintain audit-ready records of inspections, incidents, and certifications.

Supply Chain & Procurement

• Coordinate with Supply Chain Manager to ensure timely procurement of food, rations, and kitchen equipment.

• Manage inventory, cold storage, and ration controls.

• Forecast demand based on troop rotations and operational tempo.

Administration & Reporting

• Prepare reports on food service performance, costs, and consumption rates.

• Maintain accurate records of menus, dietary accommodations, and quality control.

• Support tenders and proposals with technical input on food service capacity.