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

As an Executive Chef you will plan, guide, and execute contracted services at the Client site. Works as part of a management team in food and nutrition services performing tasks such as training, coaching and administrative duties for employees.

QUALIFICATIONS

In order to be prepared for this role, qualified candidates will possess:

• Minimum 2-year College Diploma with a Management, Hotel/Restaurant or Dietetic specialty. Provincial or other vocational or professional certification or degree:

Food Safe Certification an asset. Cooking certification not required but an asset.

• Previous Experience Required: 2 to 3 years’ experience in Management or Supervision in a Healthcare environment.
• Special skills/training needed to perform job or operate equipment: Word, Office and Excel knowledge is required
• Strong interpersonal, analysis, and decision-making skills.

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

EDUCATION

Trade School
Minimum 1-2 years experienc

JOB RESPONSIBILITIES

• Supervise kitchen team to ensure all are following standards and procedures, taking responsibility, as the Chef for all kitchen operations including catering requests.
• Completes weekly safety observation of food service staff to ensure a safe work environment and proper safety protocols are being followed.
• When needed, assists in kitchen to prepare food items in a timely fashion. Also assist and support other Bethany Locations to execute culinary development and compliance.
• Assists in ensuring all logs are completed accurately (HACCP, sanitizer, dish machine temperature, waste, etc).
• Daily auditing of cleanliness in food service areas as per SOPs
• Complete monthly inventory according to guidelines and regularly updates inventory in accounting software.
• Enters all staff schedules into Kronos one week in advance.
• Leads department meetings and client meetings as assigned, i.e., Food Forum, Client CBR’s
• Plans and assists with marketing open houses.
• Complete ordering for Sysco, Agropur, Weston, and Centennial as needed. Manage Food Cost, PRD and Food Budget.
• Enter invoices into accounting software daily as needed.
• Manage Retail outlet while utilizing Aramark Marketing/ Live it good program. Strategize sales with Tabeling events and Pop up stations.
• Ensures staff follow proper food handling procedures including maintaining food in a temperature safety zone.
• Works with Dietician to update weekly diet sheets and communicates changes to foodservice staff, Therapeutics and waste management.
• Assists with menu development. Execute Aramark Food Programs like Prima, Enable.
• Displays polite, spirit-of-service attitude towards customers and co-workers. Maintains friendly, efficient, and responsive attitude toward client and client’s customers/residents.
• Performs all work in accordance with Client, Aramark and regulatory safety procedures and requirements including WHMIS, OH&S, Public health, Accommodation standards and Aramark audits.
• Acts as interim manager while Operations Manager is away or on vacation and completes all duties as assigned by manager.
• Utilize Aramark recognition program, People Development and Succession planning.

In order to be prepared for this role, qualified candidates will possess:

• Minimum 2-year College Diploma with a Management, Hotel/Restaurant or Dietetic specialty. Provincial or other vocational or professional certification or degree