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Director Food Jobs in Quebec (NOW HIRING)

The Administrative Unit includes the food services, housekeeping, laundry, security, transportation ... Director to ensure the accessibility, continuity, cultural safety and complementarity of the ...

The Administrative Unit includes the food services, housekeeping, laundry, security, transportation ... Director to ensure the accessibility, continuity, cultural safety and complementarity of the ...

Head of catering Plan, direct and supervise the food service to provide balanced and tasty meals to residents. Responsibilities: Plan menus and manage allocated budgets. Supervise, train and mentor ...

Safe food handling certification would be considered an asset. * Aware of health, safety and environmental legislation and regulations that apply to the theatre operations. * Ability to work ...

... food; and providing the highest quality of service to the customer at all times; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt ...

Quebec/Atlantic Sales Director Position Overview Reporting to the Quebec/Atlantic Sales Director, the Sales Account Manager is responsible for managing and growing a retail sales, wholesale, and food ...

... directed by the business or as assigned by management. This is a non-exempt position.Essential ... food items which may include soups, meats, vegetables, desserts and other food and beverage ...

Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction * Demonstrated leadership skills, including coaching, directing, and motivating a team

Summary: The Bartender is responsible for greeting customers, taking drink/food orders, mixing ... as directed by the business or as assigned by management. This is a non-exempt position and ...

... food cost) selon les standards établies par l'entreprise Planification des horraires du personnel en place Embaucher le personnel et veiller à leur formation Veille au respect des normes en ...

... food cost) selon les standards établies par l'entreprise Planification des horraires du personnel en place Embaucher le personnel et veiller à leur formation Veille au respect des normes en ...

... of food services to residents; Participate in the preparation and presentation of required reports to ensure necessary follow-up and then forward them to the director; All other related tasks.

Showing results 41-60

Director Food information

See Quebec salary details

$18K

$105.7K

$216K

How much do director food jobs pay per year?

As of Sep 6, 2026, the average yearly pay for director food in Quebec is $105,746.00, according to ZipRecruiter salary data. Most workers in this role earn between $66,000.00 and $137,500.00 per year, depending on experience, location, and employer.

What does a director of food do?

A Director of Food, often referred to as a Director of Food and Beverage or Director of Food Services, is responsible for overseeing the planning, organization, and management of food and beverage operations in establishments like hotels, resorts, or large institutions. They ensure high standards of food quality, safety, and customer service while managing budgets, staffing, and vendor relationships. Their role also involves developing menus, implementing cost control measures, and ensuring compliance with health regulations to maintain profitability and guest satisfaction.

What are the key skills and qualifications needed to thrive as a director of food?

To thrive as a Director of Food, you need strong expertise in food service management, budgeting, and regulatory compliance, often backed by a degree in hospitality or culinary management and substantial leadership experience. Familiarity with inventory management systems, food safety certifications (such as ServSafe), and point-of-sale (POS) platforms is typically required. Exceptional organizational, leadership, and communication skills help in managing diverse teams and ensuring high service standards. These competencies are crucial for optimizing operations, maintaining food quality and safety, and achieving business goals in a competitive environment.

What are the main challenges a director of food typically faces in managing large-scale food service operations?

A Director of Food often navigates challenges such as balancing budget constraints with quality standards, ensuring consistent food safety and regulatory compliance, and adapting menus to evolving customer preferences. They must also manage and motivate diverse teams, coordinate with suppliers, and address staffing shortages or turnover. Effective Directors are proactive problem-solvers who excel at strategic planning and cross-departmental communication to maintain high operational standards.

What is the difference between Director Food vs Food Service Manager?

AspectDirector FoodFood Service Manager
CredentialsRelevant degrees in food science, culinary arts, or hospitality; certifications like ServSafe or HACCPFood safety certifications; experience in food service management
Work EnvironmentCorporate kitchens, food manufacturing facilities, or large-scale food productionRestaurants, cafeterias, catering services
Employer & Industry UsageFood manufacturing companies, large hospitality chains, food corporationsRestaurants, hotels, catering companies
Common Search & ComparisonYesYes

The main difference between a Director Food and a Food Service Manager lies in their scope and responsibilities. The Director Food typically oversees large-scale food production, quality control, and strategic planning at an organizational level, often within manufacturing or corporate settings. In contrast, the Food Service Manager focuses on daily operations, staff management, and customer service within specific food service establishments like restaurants or cafeterias.

How to become a food service director?

To become a food service director, candidates typically need a bachelor's degree in hospitality, food service management, or a related field, along with several years of experience in food service or management roles. Strong leadership, organizational skills, and knowledge of food safety regulations are essential, and some employers may prefer candidates with certifications such as ServSafe or HACCP. Progression often involves advancing from supervisory or managerial positions within food service operations.

What are the most commonly searched types of Food jobs in Quebec?

The most popular types of Food jobs in Quebec are:

What cities in Quebec are hiring for Director Food jobs?

Cities in Quebec with the most Director Food job openings:

Infographic showing various Director Food job openings in Quebec as of August 2026, with employment types broken down into 73% Full Time, 26% Part Time, and 1% Nights. Highlights an 95% Physical, 1% Hybrid, and 4% Remote job distribution, with an average salary of $105,746 per year, or $50.8 per hour.

ASSISTANT DIRECTOR CHISASIBI REGIONAL HOSPITAL (0342) at CBHSSJB

Cree Board of Health and Social Services of James Bay

Full-time

Posted 4 days ago


Job description

SUMMARY OF THE POSITION Reporting to the Director of the Chisasibi Regional Hospital, the incumbent supports the Director in his/her regional functions of operational management of line management: in planning, organizing, coordinating, implementing, controlling, supervising, on-going evaluation and production of reports on all activities and their human, financial, material and information resources management within the hospital Departments. Through the accreditation process, he/she contributes to the development and implementation of ongoing practices in the pursuit of excellence in care, resulting in better use of resources, increased efficiency, enhanced quality and safety, and reduced risk. The incumbent in collaboration with the hospital director will support the nursing, clinical, and the administrative unit: The Nursing Unit includes the emergency/clinic department, medicine unit, hemodialysis unit, ambulatory clinic pilot project, and the social services department. The Clinical Unit includes the laboratory, radiology, and local archives departments. The Administrative Unit includes the food services, housekeeping, laundry, security, transportation, regional receptionist, the regional surveillance center, and building maintenance and minor repairs. SPECIFIC FUNCTIONS • Ensures the services are provided in compliance with the mission, philosophy, objectives and programs prescribed by the Cree Board of Health and Social Services of James Bay and Miyupimaatisiiun, following an interdisciplinary, community-based approach. • Contributes to the definition, strategic and tactical planning, and development of the Hospital Services’ programs, policies, procedures and protocols, and other programming, evaluation and quality assurance functions, through a cross-appointment with the Pimuhteheu Group and collaboration with the DMAS and DPSQA Health, Psychosocial and Allied Health. • Contributes to the planning and development of the organization’s major strategic projects (e.g., Eeyou Istchee Regional Hospital) and collaborates with all required departments for the planning and development of any projects related to its services. • Supports the development of a collaborative approach with Cree leadership (local and regional) and Cree economy actors in the planning and development of services. • In collaboration with the Nishiiyuu Department, contributes to the adaptation and cultural safety of the MSSS programs, guidelines and recommendations. • Collaborates with the Director to ensure the accessibility, continuity, cultural safety and complementarity of the services dispensed by the Hospital with those offered by other resources within the region, the organization or externally through the corridors of services, in order to achieve a seamless integrated circle of care for the clients. • Collaborates with the Nishiiyuu Department to incorporate the goals of Nishiiyuu and Traditional Knowledge and its care protocols and methods into service delivery, and for the development of program models that are guided by the principles of a seamless integrated circle of care and interdisciplinary approach, organized by population age groups and the principles of Miyupimaatisiiun prevention/promotion and community-centeredness. • Ensures that the programs and services provided respect the principles of Miyupimaatisiiun and are based on respect and autonomy of individuals and communities; ensures that service delivery of programs and services utilizes Cree culture and tradition, a community-based approach and responds to the health, cultural, spiritual and wellbeing needs of the clientele. • Ensures the planning, organization and distribution of work based on clientele priorities, in a perspective of quality, effectiveness and efficiency of services and continuity of care. • Ensures the financial management by collaborating with the Financial Resources Direction and facilitates the efficient people management of the Unit in part by ensuring teams performance are aligned with the overall objectives of the Direction and assisting Coordinators with performance evaluations. • Provides support to the nursing unit which is responsible for pre-hospital services, emergency and ambulatory care, acute care, observation, long-term and chronic care, respite care, rehabilitation for in and outpatient, mental health care, hemodialysis services (9 chairs), social services, and sterilization; this units also supports the delivery of midwifery services. • Provides support to the clinical service unit (laboratory, radiology, and local archives) which manages regional services that are responsible for the planning, development, coordination, daily direct operational line management implementation, and employee relations and administrative management and supervision for the Eeyou Istchee Regional Hospital. The Clinical services unit is responsible for the radiology services, the hospital regional laboratory, and local archives. • Works in partnership with the Elders’ Home Unit to coordinate and support the transition of elders from the hospital to the Chisasibi Elders’ Home, ensuring continuity of care and resident-centered services. • Supports the administrative unit in operational planning, analysis, design and evaluation: this unit manages the support services, which include food services, housekeeping, laundry, security, transportation, regional receptionist, the regional surveillance center, and building maintenance and minor repairs. • Supports in ensuring the organization, coordination and delivery of services twenty-four (24) hours a day, 7 days a week, to the entire population of Eeyou Istchee, including advice and support for clinical and service matters to the nine (9) Community Miyupimaatisiiun Centre (CMC). • Supports the direct management of the hospital’s prevention and control of infections function through DPSQA-Health. • Supports in ensuring preparedness for the implementation of the organization’s emergency and pandemic plans. • Supports the line management supervision of the Hospital’s services and staff, standards of quality, standards of the professional practice, and the implementation of the Quality Assurance Program. Contributes to the development of such. • Supports the circulation, application and compliance with the policies for the Hospital clientele’s and their family's individuality, privacy, rights, codes of ethics and confidentiality, and that they are complementary to those of the organization. Participates in the identification and development of the same. • Collaborates in the analysis of the complaints of the clients according to established processes, and the implementation of the suitable recommendations and solutions, in collaboration with the Commissioner of Complaints and Quality of Services. REQUIREMENTS Education and experience • Master’s degree in administration or science or with a health or social related specialization and three (3) years' experience in management in a health or social services setting or public organization. A bachelor's degree in administration is an asset. Or • Bachelor's degree in administration or science or with a health or social related specialization and five (5) years' experience in management in a health or social services setting or public organization. A certificate in administration is an asset. Knowledge and abilities • Strong knowledge of the MSSS laws, regulations, Network, orientations and programs for the management of Establishments in the MSSS health and social services environment; • Strong knowledge of current issues and trends in the MSSS environment; • Strong record in a senior level of administration, and; experience in information management; • Knowledge of the needs, programming and management related issues, and context that relate to First Nation health and social services; • Strong knowledge of Regional Board strategic planning, organization, coordination, budget planning and evaluation, and; operational delivery planning, organization, coordination and quality assurance systems; • Strong abilities in document analysis and summarization, and; information management; • Good knowledge and experience in the development of policies and procedures; • Good knowledge of and experience with management information systems and data bases; • Knowledge of the James Bay and Northern Quebec Agreement, Section 14 and the Act respecting Health and social services for Cree Native persons, is an asset; • Knowledge of Cree culture, an asset; • Willingness to engage in cultural continuity through trauma informed care, an asset; • Ability to apply Eenou/Eeyou culture, values and teachings in the job setting, is an asset; • Ability with administrative computer applications, including Word, PowerPoint, Access and Excel; • Excellent interpersonal communication, leadership and respectful teamwork skills; • Ability to effectively collaborate in a staff manner in a matrix organization; • Excellent communication skills, listening, written and presentation; • Results-oriented, methodical, autonomous, flexible, and ability to multi-task; • Excellent critical thinking, synthesis, organizational and decision-making skills as applied to planning and problem-solving; • Able to prioritize and work under pressure. LANGUAGE • Fluent in English; • Fluency in Cree and/or French is an asset. OTHER • Willing to travel occasionally.