Chef Manager

Aramark; Saint-Eustache; On-site; CAD 60,000 - 65,000; Full time

Benefits offered by this job

Accommodations on request

Job summary

Aramark in Saint-Eustache, Canada is seeking a versatile and passionate Chef Manager to lead kitchen operations while actively participating in meal preparation. Reporting to the General Manager, you will manage day-to-day kitchen operations, staff, and the quality of service delivered to clients.

You will play a key role in team development, food safety compliance, cost control, and the implementation of company programs and standards.

Qualifications

• Ability to lead kitchen operations and manage multiple tasks.
• Strong communication and leadership with staff and customers at all levels.
• Follow and provide clear instructions, both verbally and in writing.
• NVQ Levels 1-3 (or equivalent) and a Basic Food Hygiene Certificate.
• 1–2 years of experience in a professional or industrial food service environment, including menu planning and HACCP documentation.
• Reliable, self-motivated, flexible and willing to undertake training.

Responsibilities

• Support the daily operation of the kitchen to a high standard, ensuring compliance with food safety regulations, hygiene requirements, and company policies.
• Assist with menu planning to ensure variety, innovation, and adherence to targeted profit margins.
• Maintain high standards of food quality, presentation, and customer service.
• Manage food ordering and deliveries, ensuring approved suppliers are used and quality standards are met.
• Ensure HACCP procedures and food safety records are properly implemented and maintained.
• Assist with inventory control, staff training, kitchen cleanliness, and workplace safety.
• Work closely with the Head Chef on risk assessments and maintain effective communication with staff and clients.
• Adhere to the company dress code and assist with any reasonable duties required to support kitchen operations.

Skills

Kitchen leadership

Team communication

Menu planning

HACCP

Multitasking

Staff training

Education

NVQ Levels 1-3

Basic Food Hygiene Certificate

Job description

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We are seeking a versatile and passionate Chef Manager to lead kitchen operations while actively participating in meal preparation. Reporting to the General Manager, you will be responsible for the day-to-day management of the kitchen, staff, and the quality of service delivered to our clients.

You will play a key role in team development, food safety compliance, cost control, and the implementation of company programs and standards. Your leadership, attention to detail, and commitment to excellence will help create exceptional dining experiences.

Like you, we are passionate about what we do. We are committed to providing a dynamic work environment and meaningful growth opportunities to help you reach the next level in your career.

Job Responsibilities

• Support the daily operation of the kitchen to a high standard, ensuring compliance with food safety regulations, hygiene requirements, and company policies.
• Assist with menu planning to ensure variety, innovation, and adherence to targeted profit margins.
• Maintain high standards of food quality, presentation, and customer service.
• Manage food ordering and deliveries, ensuring approved suppliers are used and quality standards are met.
• Ensure HACCP procedures and food safety records are properly implemented and maintained.
• Assist with inventory control, staff training, kitchen cleanliness, and workplace safety.
• Work closely with the Head Chef on risk assessments and maintain effective communication with staff and clients.
• Adhere to the company dress code and assist with any reasonable duties required to support kitchen operations.

Qualifications

• Ability to lead kitchen operations and effectively manage multiple tasks simultaneously.
• Strong communication and leadership skills, with the ability to work effectively with staff and customers at all levels.
• Ability to follow and provide clear instructions, both verbally and in writing.
• NVQ Levels 1, 2, and 3 (or equivalent) and a Basic Food Hygiene Certificate.
• 1 to 2 years of experience in a professional or industrial food service environment, including menu planning and HACCP documentation.
• Reliable, self-motivated, flexible, and willing to undertake training as required.

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 across 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.

The pay range for this position is $60,000.00 - $65,000.00.

Accommodation Statement

Accommodations for job applicants with disabilities are available upon request.