Catering Operations Lead

Aramark Canada; Vaughan; On-site; CAD 40,000 - 58,000; Full time

Job summary

Aramark Canada is seeking a supervisor to oversee the food service operation at our location. You will ensure appropriate quantities are prepared and served, direct daily activities, and maintain safety, quality, and adherence to menu specifications.

The role requires strong organizational skills, the ability to resolve interpersonal situations, and basic arithmetic. A sanitation course is required within the first year as a lead, and physical efforts may include lifting and standing.

Qualifications

• Must read, write, and understand verbal instructions.
• Must complete a sanitation course either before or during the first year as a lead.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

Responsibilities

• Produce and maintain work schedules and may prepare production records.
• Direct daily activities.
• Maintains food production that ensures the safety and quality of food according to policies, procedures, and department requirements.
• Ensure that food items are stored in a safe, organized, and hazard-free environment.
• Maintain all serving schedules; ensure that all food items are served per menu specifications in a safe and appropriate manner according to departmental policies and procedures.
• Maintain a sanitary department following health and safety codes and regulations.
• Maintain accurate inventory on a weekly basis according to departmental policies and procedures.
• May prepare orders as needed per vendor to ensure accurate production for location.
• Must be knowledgeable in operating an efficient cost effective program.

Skills

Reading/writing

Education

High School Diploma/GED

Job description

Aramark Canada is seeking a supervisor to oversee the food service operation at our location. You will ensure appropriate quantities are prepared and served, direct daily activities, and maintain safety, quality, and adherence to menu specifications.

The role requires strong organizational skills, the ability to resolve interpersonal situations, and basic arithmetic. A sanitation course is required within the first year as a lead, and physical efforts may include lifting and standing.