JOB DESCRIPTION

Join Aramark as a Catering Chef at Bishop’s University in Sherbrooke, QC, and showcase your culinary creativity! You will lead catering and conference services, design innovative and seasonal menus, and supervise a dedicated team to deliver memorable dining experiences at every event. This role offers the opportunity to work in a dynamic campus environment while expressing your passion for cooking and excellence in service. Bilingualism is an asset, and relocation support may be available for the right candidate.
As a key leader, the Catering Chef is responsible for the planning, organization, and supervision of all operations within the Catering Kitchen. This position develops and regularly updates banquet menus that emphasize creativity, quality, and seasonal variety. From overseeing food preparation to ensuring consistency and excellence in presentation, the Catering Chef ensures that every event is executed flawlessly, delivering an exceptional culinary experience and complete guest satisfaction.

QUALIFICATIONS

• Red Seal Certification or equivalent culinary accreditation preferred.
• Minimum 3–5 years of experience in high-volume catering or banquet culinary operations.
• Proven ability to lead and develop kitchen teams in a fast-paced, event-driven environment.
• Strong knowledge of food safety standards, allergen protocols, and sanitation practices.
• Experience in menu development, food costing, and inventory management.
• Excellent organizational and time management skills, with the ability to prioritize multiple events.
• Proficient in interpreting Banquet Event Orders (BEOs) and translating them into culinary execution.
• Strong communication and interpersonal skills; able to collaborate effectively with cross-functional teams.
• Familiarity with catering software (e.g., CaterTrax) and kitchen management systems is an asset.
• Complete Food Handlers and Alcohol Service Certifications as required
• Able to work flexible event-based schedule including weekends and evenings
• A valid Quebec driver’s license and clear is required for occasional use of fleet vehicle

• Lead and oversee all culinary operations within the catering kitchen, ensuring high standards of food quality, consistency, and presentation.
• Develop, update, and execute banquet and event menus in collaboration with the Executive Chef and culinary team.
• Review Banquet Event Orders (BEOs) daily and ensure all culinary aspects are planned and executed to specification.
• Supervise and train catering kitchen staff, fostering a culture of excellence, safety, and teamwork.
• Establish daily kitchen priorities and coordinate food production and plating for events.
• Ensure all recipes are prepared according to Aramark’s culinary standards, including portioning, presentation, and allergen compliance.
• Maintain inventory control procedures and ensure kitchen readiness with proper tools, supplies, and ingredients.
• Conduct regular walkthroughs to monitor cleanliness, equipment maintenance, and food safety compliance.
• Collaborate with the Executive Chef on food cost analysis and menu performance.
• Support hands-on food preparation and execution for events of varying size and complexity.
• Uphold food handling, storage, and sanitation standards in accordance with regulatory and company guidelines.
• Serve as a role model and mentor to kitchen staff, supporting ongoing training and development.