Culinary Lead: Menu, Quality & Team Mentorship

Aramark Canada; Edmonton; On-site; CAD 73,000 - 91,000; Full time

Benefits offered by this job

Paid vacation

Health benefits from day one

Pension plan

Well-being resources

Employee resource groups

Educational assistance

Career growth opportunities

Safe and supportive workplace

Job summary

Aramark is seeking a Sous Chef to lead daily kitchen operations, drive food quality, and shape the menu direction. You will supervise production, plating, and training while ensuring safety, consistency, and an exceptional guest experience.

The role blends hands-on cooking with leadership and financial awareness, including cost control and regulatory compliance. Full-time availability across mornings, evenings, and weekends is required.

Qualifications

• Red Seal Certification or equivalent culinary training is required.
• 3+ years of kitchen leadership experience, ideally as Sous Chef.
• Experience with Banquet/Catering operations is a strong asset.
• Full-time availability including mornings, evenings, and weekends.

Responsibilities

• Set the culinary standard daily by delivering exceptional food and a memorable guest experience.
• Execute company culinary programs with precision for consistent quality, service, and safety.
• Support the catering program through thoughtful menu design and reliable service.
• Oversee kitchen operations: production, plating, quality control, costing, labour, scheduling, and training.
• Build and mentor a strong kitchen team and recognize talent.
• Champion food safety and sanitation to meet regulatory and company standards.
• Support food and labour cost targets without compromising quality.
• Assist with financial reporting and maintain required records.
• Support marketing, HR, and company initiatives impacting culinary operations.

Skills

Leadership

Calm under pressure

Communication

Problem solving

Inventory systems

Education

Red Seal Certification

Tools

Inventory software

Scheduling software

Reporting tools

Job description

Aramark is seeking a Sous Chef to lead daily kitchen operations, drive food quality, and shape the menu direction. You will supervise production, plating, and training while ensuring safety, consistency, and an exceptional guest experience.

The role blends hands-on cooking with leadership and financial awareness, including cost control and regulatory compliance. Full-time availability across mornings, evenings, and weekends is required.