MAKE YOUR IMPACT

Impact Kitchen is on a mission to empower our community to eat healthy, nutritionally-dense foods with a focus on quality and sustainability. We know that what you eat matters, and we seek to make an impact by choosing local, ethically-sourced ingredients that will nourish you and help you thrive everyday. Founded in 2015, Impact Kitchen is the brainchild of former personal trainer and nutrition expert – Josh Broun, and Frank Toskan (co-founder of M·A·C Cosmetics). 

In addition to our 7 restaurants located within Toronto’s core, Impact Kitchen fuels many of the city's major sports teams and top athletes through our catering and culinary programs and partnerships. 
 

PROGRAM MANAGER

Impact Kitchen is seeking a Program Manager to lead a key off-site, seasonal catering program within the organization.

This program delivers nutrient-dense meals to high-calibre athletes across our off-site partnerships. The successful candidate will be passionate about delivering exceptional nutrition through impeccable service and a best-in-class client experience. This is a highly visible role with a meaningful opportunity to make a direct impact.

This is a contract position with a start date of April 13, 2026.

WORKING ENVIRONMENT

Impact Kitchen’s off-site division is unique, dynamic, and highly responsive to the evolving needs of athletes. Our goal is to fuel individuals throughout their training season, supporting peak performance when it matters most.

The Program Manager will lead a team responsible for delivering consistently high-quality, nutritionally dense meals. This role works closely with Impact Kitchen’s core culinary team while also serving as a brand ambassador across all off-site programs.

Throughout the summer, the Program Manager will oversee two catering programs across the Greater Toronto Area. This includes daily travel from Impact Kitchen’s Commissary in Toronto’s Corktown neighbourhood to various program sites. The ideal candidate is comfortable working in athlete-focused environments, including locker rooms, and takes pride in delivering outstanding client service and satisfaction.

The strongest candidates will bring experience leading catering operations, working as a private chef, or managing a kitchen in an entrepreneurial setting. A valid driver’s license and comfort operating a small delivery van are required.

CONTRACT DETAILS

Start Date: April 2026
End Date: September 2026

COMPENSATION

The Program Manager will receive a prorated annual salary of $50,000–$55,000, along with bonus potential and a meal stipend.

TEAM & DEPARTMENT

The Program Manager reports to the Off-Site Executive Chef and leads a nimble, high-performing team. This role operates within the off-site catering division, as part of the broader Impact Kitchen culinary team.

CORE RESPONSIBILITIES 

• Own and lead the full cycle of meal service to participants of the program.
• Organize, package and deliver meals and supplies from the commissary kitchen to offsite and return at the beginning of each service day.
• Lead food procurement, preparation, execution and inventory of the program. 
• Unpack van; set up and break down serving areas; set up daily Meals, beverages, cutlery, and smallwares needed to effectively serve all food products
• Responsible for guest service including meal program, misc items, assisting with food, drink, and nutritional inquiries, while providing above & beyond service
• Cleaning, sanitation and maintenance of Special Events serving stations, equipment, food production spaces, and Van.
• Hire, train, manage and schedule all staff associated with the program
• Assist the other special events as needed to maintain the highest level of food quality, presentation, and timing to optimize the guest experience.
• Commissary production support dependent on program schedules.

SKILLS

• 5+ years of Hospitality Management experience required, customer service experience preferred
• Able to work in a standing position for extended periods of time
• Able to lift up to 50 LBS
• Exceptional Customer service skills
• Ability to communicate effectively, respectfully and lead others in a team-based setting
• Self-motivated with a high energy level
• Ability to execute and thrive in a fast-paced environment, problem solve, ensuring all client needs are met
• Exceptional time management and organizational skills with the ability to multitask when required
• Strict adherence to company, municipal and provincial guidelines as they are related to food safety and safe workplace environments
• Food Handlers certification and a G class driver's license with a clean driving record is required.