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Executive Sous Chef - Rogers Center

Aramark


Date:
01/22/2018
2018-01-222018-02-20
Job Code:
149684
Aramark
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Job Details

AramarkExecutive Sous Chef - Rogers Center

Executive Sous Chef - Rogers Center

CA-ON-Toronto
2 weeks ago(1/4/2018 12:21 PM)
ID
149684
Category
Culinary

Overview

Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at www.aramark.ca.

Description

Aramark Sports and Entertainment:

The Sports and Entertainment division within Aramark serves more than 200 premier stadiums, arenas, convention centers and concert venues.  Since 1975 we've created culinary memories throughout the United States.  The secret to our success is that we start with great food and a well managed facility.  We understand that ensuring a memorable experience for our customers goes far beyond the food we serve. 

 

We are currently seeking an Executive Sous Chef for the Aramark operations at Rogers Center in Toronto, ON.

 

Responsibilities:

  • Coordinate, plan, participate, and supervise the production, preparation and presentation of food for a unit within the stadium.
  • Provide a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive quality products.
  • Supervise and participate in the production, preparation and presentation of all foods for unit as assigned by the ARAMARK Executive Chef to ensure that a consistent quality product is produced which conforms to all established standards.
  • Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate and perform special projects and other responsibilities as assigned.

 

Qualifications

  • Candidate will possess a culinary degree.
  • Two to three years experience as a Sous Chef/Chef de Cuisine or related culinary position is required.
  • Advanced knowledge of the principles and practices within the food profession is required; this includes experiential knowledge required for management of people and/or problems and excellent oral, reading and written communication skills.
  • Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

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