Manager, Culinary Training & Quality Assurance

ATCO Frontec is a market leader providing facilities management, camp services, workforce lodging solutions, operational support services and disaster and emergency management for a diverse range of clients. We are a service-based organization made up of great people who work hard to get the job done and deliver excellence in the communities where we work and live.

ATCO Frontec is seeking a Manager, Culinary Training & Quality Assurance to join our Camp Services team on a six-month contract. This is a field-based role supporting camp operations across Canada.

The Manager, Culinary Training & Quality Assurance is responsible for improving culinary performance, kitchen employee capability, food quality, consistency, guest experience and operational compliance across multiple camp locations. The role provides hands-on coaching and training to kitchen employees and culinary leaders, while conducting Quality Assurance/Quality Control audits across camp service operations.

The successful candidate will be an approachable and credible field leader who can build trust quickly, coach employees and leaders through operational challenges, and drive measurable improvement in both unionized and non-unionized environments. 

• Provide hands-on culinary training and coaching to cooks, bakers, kitchen helpers and other food service employees.
• Coach culinary leaders on employee engagement, performance expectations, kitchen productivity, workforce planning and talent development.
• Support kitchen teams in achieving consistent food preparation, recipe adherence, portion control, presentation standards, sanitation practices and service delivery.
• Assess culinary competency levels and identify practical opportunities for employee development and performance improvement.
• Develop, maintain and support the use of standardized recipes, culinary training guides, kitchen procedures and best-practice resources.
• Support onboarding and orientation programs for kitchen employees.
• Conduct kitchen observations and provide clear, constructive, fact-based coaching to improve consistency, accountability and performance.
• Build positive working relationships with employees, supervisors, site leadership teams and labour representatives where applicable.
• Adapt leadership and coaching approaches to support both unionized and non-unionized operating environments. 

• Conduct QA/QC audits across camp service operations including food services, housekeeping, janitorial services, front desk services and camp administration.
• Evaluate compliance with client contract requirements, operating procedures, food safety programs, sanitation standards and company policies.
• Complete detailed audit reports identifying deficiencies, corrective actions, best practices and opportunities for improvement.
• Track corrective action plans and verify timely completion of audit findings.
• Conduct follow-up audits and site reviews to monitor compliance and operational improvement.
• Participate in client audits, inspections and operational reviews as required.
• Review trends from audits, guest feedback and site observations to provide practical recommendations to operational leadership. 

• Ensure all activities are performed in accordance with ATCO Frontec safety policies and procedures.
• Support compliance with HACCP programs, food safety legislation, sanitation requirements and applicable regulatory obligations.
• Promote a strong safety culture through field leadership, coaching and engagement.
• Assist in the investigation and resolution of food quality and food safety concerns.
• Model professional conduct and reinforce respectful workplace expectations in all camp environments.

• Experience leading in a unionized and non-unionized workplace is required.
• 10 or more years of progressive culinary leadership experience in remote camps, workforce accommodations, institutional catering, hospitality or large-volume food service environments.
• 3 or more years of experience training, coaching and developing kitchen employees.
• Demonstrated success leading, influencing and developing employees within complex operational environments.
• Proven ability to influence operational performance through coaching, mentorship, collaboration and relationship building.
• Demonstrated experience conducting operational audits, quality assessments or compliance reviews.
• Strong knowledge of HACCP principles, food safety regulations, sanitation standards and quality management practices.
• Strong interpersonal, coaching, facilitation, stakeholder management and conflict resolution skills.
• Excellent report-writing, documentation and follow-up abilities.
• Proficiency with Microsoft Office applications.
• Valid driver’s license and ability to travel extensively throughout Canada. 

• Culinary leadership and technical credibility.
• Ability to coach, mentor and develop employees and leaders at all levels.
• Ability to build trust, credibility and engagement with diverse employee groups.
• Ability to influence change and improve performance without direct reporting authority.
• Ability to lead effectively in both unionized and non-unionized operating environments.
• Strong emotional intelligence, conflict resolution and interpersonal effectiveness.
• Quality assurance, compliance auditing and corrective action follow-up.
• Continuous improvement mindset with practical field execution capability.
• Customer service and hospitality focus.
• Strong written and verbal communication skills.

• Six-month contract position.
• Field-based role with extensive travel throughout Canada.
• Frequent travel to remote workforce accommodation facilities.
• Regular work within commercial kitchen and camp operating environments.
• Flexible schedule required to support site visits, audits, training initiatives and operational priorities.
• While on site, meals, accommodation and amenities are provided.