Chef Manager at Aramark

Port-Cartier, Quebec, Canada -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Operations Leadership, Meal Preparation, Staff Management, Food Safety Compliance, Cost Control, Team Development, Menu Planning, Food Quality Maintenance, Stock Control, HACCP Procedures, Communication, Instruction Following, Flexibility, Self-Motivation, Travel Willingness, Rotation Work

Industry

Hospitals and Health Care

Description

Job Description We are looking for a versatile and passionate Chef Manager to lead culinary operations while actively participating in meal preparation. Reporting to the Regional Supervisor, you will be responsible for the day-to-day management of the kitchen, staff, and the quality of service delivered to our clients. You will play a key role in team development, food safety compliance, cost control, and the implementation of company programs and standards. Your leadership, attention to detail, and commitment to excellence will help create outstanding culinary experiences. Just like you, we are passionate about what we do. We are committed to providing you with a dynamic work environment and meaningful growth opportunities to help you reach the peak of your career. Ability and willingness to travel or work long rotations away from home. 14-day rotation work schedule (14 days on - 14 days off) While at camp, most days are 12 hours of work. Aramark will take care of transportation between your home and the site, which is by plane from the Montreal or Quebec City airports. (Work location: Port-Cartier) Your meals and accommodation at camp are provided at no additional cost. Job Responsibilities Support daily kitchen operations to a high standard, ensuring compliance with food safety, hygiene regulations, and company policies. Assist in menu planning to ensure variety, innovation, and adherence to budgeted profit margins. Maintain high standards in food quality, presentation, and service. Manage food orders and deliveries, ensuring approved suppliers are used and quality standards are met. Ensure HACCP procedures and food safety records are properly implemented and maintained. Contribute to stock control, staff training, kitchen cleanliness, and safety. Collaborate with the Head Chef on hazard reviews and maintain strong communication with staff and clients. Uphold company dress code and assist with any reasonable tasks related to kitchen operations. Qualifications Able to lead kitchen operations in the Head Chef’s absence and manage multiple tasks efficiently. Strong communication and leadership skills with staff and customers at all levels. Skilled in following and giving clear instructions, both written and verbal. Holds NVQ Levels 1, 2 & 3 (or equivalent) and Basic Food Hygiene certification. 1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation. Reliable, self-motivated, flexible, and willing to undergo training as needed. About Aramark At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world. You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.

Responsibilities

The Chef Manager will lead daily kitchen operations, ensuring high standards of food safety, hygiene, and company policy compliance, while also assisting in menu planning for variety and budget adherence. Responsibilities include managing food orders, maintaining HACCP records, contributing to stock control, staff training, and ensuring high standards in food quality and service presentation.