JOB DESCRIPTION

Aramark is recruiting a Chef Manger to operate and manage our propriety culinary operation of Wally’s Eatery on the campus of Queen’s University in Kingston, ON. This is an all-day breakfast outlet that also provides other options that include pre-prepared and delivered Grab-And-Go items, yoghurt bowls, muffins, cookies and donuts. We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for Chef Manager who can help us deliver the best customer service and food experiences.
Reporting to Director of Retail Food Operations, the Chef Manger will take a hands-on approach in focusing on team development, culinary expertise, safety protocols, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.
Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career.

QUALIFICATIONS

• Post-Secondary Culinary and/or Hospitality diploma is preferred
• 2-3 years previous experience as a kitchen manager or sous chef is an asset
• Requires advanced knowledge of the principles and practices within the food profession
• Previous experience in costing, planning; food preparation and budgets
• Ability to, lead, mentor, and discipline staff in a unionized environment is an asset
• Ability to forecast needs, scheduling, training and succession planning as required
• Must be computer savvy for on-line ordering, production reports, inventory, timekeeping, payroll
• Demonstrated organization, meeting with deadlines; strong communication skills are essential

• Train, manage and develop 5-7 kitchen and Front-Of-House personnel; supervise and coordinate culinary activities
• Estimate food consumption; requisition or purchase food referencing PRIMA recipe database
• Select and develop recipes and standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards, and plan and price menus
• Ensure proper equipment operation and maintenance; ensure proper safety and sanitation
• Manage food and labour costs; budgets – adhering to Aramark and client financials - reporting