Chef Manager

Aramark; Winnipeg; On-site; CAD 55,000 - 75,000; Full time

Job summary

A leading company, Aramark, is seeking a passionate Chef Manager for Catering & Retail Operations. The role requires strong culinary skills and leadership to oversee food services, maintain high standards, and ensure excellent customer experiences in both catering and retail settings. This multifaceted position offers the opportunity to lead a dynamic team and enhance culinary operations.

Qualifications

• 5+ years in high-volume culinary leadership role.
• At least 2 years in Chef Manager or similar role.
• Experience in unionized environments is an asset.

Responsibilities

• Manage daily food service operations for retail dining.
• Supervise and schedule kitchen and front-of-house staff.
• Collaborate on menu development with the Executive Chef.

Skills

Leadership

Culinary knowledge

Time management

Organizational skills

Communication

Education

Associate’s or Bachelor's degree in Culinary Arts

Hospitality Management

Job description

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We are seeking a passionate Chef Manager – Catering & Retail Operations to lead culinary operations across both catering / event services and daily retail dining program. This multifaceted role requires strong leadership, culinary skill, and a hands-on management style to oversee food production, staff scheduling, and quality standards in a fast-paced environment.

The Chef Manager will be responsible for maintaining high culinary standards, optimizing kitchen operations, and delivering excellent customer experiences in both large-scale catering events and day-to-day retail food service.

Job Responsibilities

Culinary Operations

• Manage daily food service operations for retail dining locations, ensuring quality, consistency, and efficiency.
• Oversee food preparation, presentation, and service for both retail and catering operations.
• Review Banquet Event Orders (BEOs) and coordinate all aspects of catering production and execution.
• Assist with food preparation and cooking during peak periods or special events.

Staff Management & Scheduling

• Supervise, schedule, and coordinate kitchen and front-of-house staff across both catering and retail units.
• Develop weekly staff schedules to align with labor budgets and service needs.
• Conduct team meetings, pre-shift briefings, and daily check-ins to keep staff informed and aligned.
• Mentor, train, and hold team members accountable for performance and adherence to company standards.
• Participate in hiring, onboarding, and progressive discipline processes.

Menu Development & Recipe Management

• Collaborate with Executive Chef to develop and update menus for both catering events and daily retail offerings.
• Maintain accurate and standardized recipes, plating guides, and production schedules.
• Ensure recipe compliance and consistency in portioning and presentation across all service points.

Inventory & Cost Control

• Conduct daily and weekly inventory checks; maintain accurate food and supply records.
• Manage food purchasing and requisitioning in line with forecasted demand and budget goals.
• Review sales reports and food / labor cost metrics with the Executive Chef and Catering Manager to drive profitability.

Operational Excellence & Safety

• Ensure all kitchen and service areas are clean, organized, and compliant with health and safety regulations.
• Enforce proper food handling, storage, and sanitation procedures.
• Conduct routine equipment maintenance and inspections, escalating issues as needed.

Client & Guest Relations

• Act as a liaison for client needs during catered events, ensuring flawless execution and guest satisfaction.
• Foster positive interactions with guests in retail settings, promoting a welcoming environment and addressing concerns.

Qualifications

o 5+ years in a high-volume culinary leadership role, including experience in both retail dining and catering environments.

o At least 2 years in a Sous Chef, Chef Manager, or Chef de Partie role overseeing kitchen staff.

o Experience managing within a unionized environment is considered a strong asset.

o Associate’s or Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred.

o Strong leadership and team management abilities, including scheduling and performance evaluation.

o Excellent culinary knowledge with a focus on quality, presentation, and guest satisfaction.

o Strong time management, organizational, and multitasking skills.

o Effective verbal and written communication skills.

o Knowledge of food safety, sanitation, and health department regulations.

o Flexibility to work varied shifts including evenings, weekends, and holidays.

o Must possess a valid driver’s license.

ACAN100

Education

Trade School

About Aramark

Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.

About Aramark

The people of Aramark proudly serve millions of guests every day through food and facilities in 15 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 athttp : / / www.aramarkcareers.com or connect with us onFacebook ,Instagram andTwitter .

Accommodation Statement

Accommodations for job applicants with disabilities are available upon request.