Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World’s Most Ethical Companies by the Ethisphere Institute. Learn more at www.aramark.com or connect with us on Facebook and Twitter.
The Chef Manager is responsible for ensuring high standards are met and includes an emphasis on the sustainability of food products. The quality, presentation, and timeliness of meals have a huge impact on the client standards and staff morale. The Chef also plays a major role in maintaining positive attitudes in the kitchen by frequent communication with kitchen staff and by giving effective feedback about work performance.
Rotation for this role is 2 weeks in, 1 week out. Please note that transportation is provided to site from Edmonton and Calgary.
Areas of responsibilities include:
Collaborates with his/her supervisors on a weekly basis for planning and brainstorming. Establish and evaluate core menu in consultation with supervisor:
Plan the weekly menu with input from cooks and bakers; meet weekly with supervision to evaluate menu
Ensure proper receiving, storage, and rotation of products waste and maximize thorough usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food
Ensure that the food service vision and goals are being met:
Establish portion sizes, test new recipes and file recipes for all new menu items
Ensure all food is consistently prepared and presented according to the vision established and agreed upon by the Lodge Operations Manager and the Client.
Safety and sanitation:
Train and oversee unionized staff to ensure safety and sanitation in food preparation areas o Ensure all equipment is kept clean and in good working condition
Train staff on proper use of all equipment Administrative duties:
Review invoices from vendor for accuracy
Review and update computer files related to food service as needed o Food inventories
Signage and labels Training
Train and supervise all food service staff in the proper preparation and o Presentation of menu items according to established standards
Train and supervise staff to exceed basic sanitation standards
Train staff for safe and proper use of all equipment, chemicals, and tools
Plan and hold group meetings or prepare memos as needed to address changes or refinements to procedures
Communicate effectively and frequently with staff to give feedback about work performance and to convey necessary information about menu changes, guest meal counts, inventory updates, and procedural changes.
Five or more years progressive professional cooking or catering experience required, including two or more years supervisory and/or management experience in the culinary field
Candidates with Hotel industry, Camp Management experience and Cruise ship experience will be given preference
Demonstrated ability to teach, supervise, and evaluate employees’ Strong interest in training and coaching
Professional culinary training desired B.A. or B.S. considered an asset
Seasonal hospitality cooking experience desired
Professional baking experience (artisan breads, pastries) desired Ability to fill-in for any kitchen position
Demonstrated quality in leadership and written and verbal communication skills HACCP training desired
Computer literacy: Microsoft office, willingness to learn Basic accounting experience
Professional Cooking Designation (Inter-Provincial Red Seal Certification)