COMPANY OVERVIEW

Aramark at The Rogers Centre Ottawa
The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Learn more about working here at http://careers.aramark.com or connect with us on Facebook, Instagram and Twitter.

SUMMARY

We are seeking a Culinary Manager to join our team at Aramark at Ottawa Convention Centre covering a maternity leave. This role is pivotal in ensuring the delivery of high-quality culinary experiences that align with our mission of inspiring people through extraordinary events. The position is based in Ottawa, Ontario.

DESCRIPTION

To promote a true culinary Canadian experience in Ottawa at the Rogers Centre, awarded #1 best convention centre globally in 2020. Under the Executive Chef this management position, supports the overall culinary/stewarding department with all administrative and clerical tasks to ensure an efficient and effective operation. A key player in coordinating all aspects of the department to ensure the success of all events with discipline, attention to detail, strong time management and organizational skills.

QUALIFICATIONS

• Culinary Certificate or Degree by an accredited culinary agency preferred or equivalent
• Serve Safe Certification
• 2-5 years’ experience in a professional kitchen with volume environment (500 to 1000 guests)
• Understanding of IT platform such as payroll, purchasing and Microsoft (Word and Excel)
• Strong organization skills with over exceed mind set
• Ability to obtain and/or maintain any government required licenses, certificates or permits
• Professional appearance and manner, good character to work in a fast-paced team.
• Positive, honest, and energetic work ethic
• Clean criminal background check before first day of employment

RESPONSIBILITIES

• Leadership: Responsible for overall purchasing and associated processes of the Culinary Department. Trains and Coaches employees by creating a shared understanding about what needs to be achieved and how it is to be achieved. Plan and execute team meetings and daily briefs/huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data. Multi-tasking as well as ability to simplify the agenda for the team is a must.
• Financial Performance: Support the Executive Chef in delivering food and labor targets. Understands performance metrics, data, order and inventory trends; consistent focus on margin improvement.
• Productivity: Ensure efficient execution and delivery with full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards. Understand end to end supply chain and procurement process and systems, ensure only authorized suppliers are used. Full knowledge and implementation of the Food Framework. Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase. Ensure proper equipment operation and maintenance.
• Compliance: Ensure compliance with Aramark SAFE food, occupational and environmental safety polices in all culinary and kitchen operations. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour.

ESSENTIAL FUNCTIONS

• To support Executive Chef in his or her absence.
• Responds to and handles guest concerns and complaints.
• To be aware of all financial budgets and to meet or exceed goals.
• Support Executive Sous-Chef with the scheduling and ABI entries for all culinary departments.
• Ensure that all recipes and product yields are accurately costed and reviewed regularly.
• Ensure that all food items are prepared as per standard recipe cards, maintaining portion control, and minimizing waste.
• Ensure that food stock levels are of sufficient quantity and quality and in relevance to function forecasts.
• Responsible for purchasing of all goods for culinary and stewarding utilizing the CBORD platform
• Responsible for managing all inventory data and entry utilizing the CBORD platform * Ensure that chefs are presentable and following dress code while on shift and in guest view.
• With the Executive Chef conduct monthly audits for food safety as per Aramark policies.
• With Executive Chef conduct monthly audits inspections with the master cleaning list.
• Ensure that all food preparation equipment is being used safety, correctly, cleaned and maintained according to SOP’s.
• Ensure that all culinary/stewarding operations manuals are prepared and updated.
• Ensure that the culinary department adheres to all Aramark policies and procedures.
• Support the development of new policies and procedures.
• Ensure that a consistent product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines.
• Support Executive Chef with the planning and execution of meetings and post results.
• Support on creativity with yearly menu planning with Executive Chef
• Be on trend, aware of new items in the market and keep up with the latest products and innovations.
• Responsible for all Sanitation on operation floor.
• To ensure that all food products received into the main kitchen are of the required standard and quality and that they are labelled, stored, and rotated correctly.
• Support the Executive Chef for the supervision of all stewards and their tasks.
• Support Executive Chef and the department in developing a filling system for reports, recognition, innovation etc.
• Ensure that weekly work schedules and annual leave planners are administered and filed correctly.
• Promote a positive, healthy, and respectful work environment.
• Utilize rewards and recognition tools.
• To delegate responsibilities to subordinates as required.
• Support the Executive Chef with recruitment, training, and performance management.