Chef-Remote Lodge Fort Francis, ON at Aramark

Winnipeg, Manitoba, Canada -

Full Time

Start Date

Immediate

Expiry Date

13 Mar, 26

Salary

0.0

Posted On

13 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Preparation, Team Management, Recipe Development, Menu Planning, Food Safety, Catering Events, Culinary Instruction, Communication Skills

Industry

Hospitals and Health Care

Description

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 around 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.Job Description Aramark Remote Workplace Services is seeking candidates for the position of Chef for its sites across Canada. Our Chefs play important roles on our teams, surrounded by passionate teammates and leaders who want to see all succeed. As we grow, we are always looking for great Chefs to support our field operations across Canada. This opportunity will focus on developing team members, identifying ways to increase the quality of customer service, and implementing best practices across all levels. Working in Remote Lodges/Camp experience is an asset. Applications that do not have resumes attached, will not be considered. Rotations are 2 weeks on site and 2 weeks off site or 20 days on site and 10 days off site Red Seal is required Transportation is provided Comprehensive benefit package are offered Remote experience an asset. Please note all candidates considered for hire will be required to successfully pass a pre-employment D&A test and criminal background check You’ll oversee the innovation and execution of solutions to keep our customers happy (and full). From start to finish, you’ll manage culinary preparation of food and will lead the final presentation on the meals that we’re proud to serve. Get ready to gather all the necessary ingredients to make this role a recipe for success for you and your growth. See what we’ve got cooking and join our team today! Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.   Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education

Responsibilities

The Chef will train and manage kitchen personnel, oversee culinary activities, and ensure quality standards in food preparation and presentation. They will also be responsible for estimating food consumption and managing kitchen operations.