Executive Sous Chef - Business Dining

Aramark; Toronto; On-site; CAD 80,000 - 100,000; Full time

Job summary

A leading food service company in Toronto is looking for an Executive Sous Chef to manage culinary operations. This role involves menu creation, staff training, and ensuring culinary excellence in a corporate setting. Ideal candidates will have 5+ years of experience, preferably in upscale fine dining. The position offers competitive benefits and the opportunity to work with a passionate culinary team.

Benefits

Health, dental and vision benefits

Defined Contribution Pension Plan

Three weeks annual paid vacation

Employee Recognition Program

Aramark Scholarship Program

Qualifications

• Minimum 5 years culinary experience including upscale fine dining.
• Experience preparing custards, tarts, sorbets, and pastries is preferred.
• Proven ability to develop menu offerings for catered events.

Responsibilities

• Responsible for daily menu creations including pastries.
• Manage a culinary team ensuring quality and food safety standards.
• Train culinary staff in best practices.

Skills

Culinary experience

Menu creation

Kitchen management

Communication skills

Organization skills

Education

Culinary diploma or degree

Job description

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Title: Executive Sous Chef - Business Dining

Requisition #: 617155

Location: Toronto, ON, CA, M5H 0B4

Career Area: Professional & Management

Job Description

Come join our passionate culinary team! Our Chefs are consummate professionals who provide ongoing training, culinary vision, and leadership. You’ll take a hands‑on approach in focusing on team development, culinary expertise, safety protocols and client relations.

Aramark is recruiting a highly skilled, experienced Executive Sous Chef to manage our culinary operations in a corporate setting in downtown Toronto. This is a Monday – Friday day shift responsible for creating various menus to cater to the Executive Leadership Team. There are scheduled events that require some evening and weekend flexibility as required.

The Executive Sous Chef is responsible for developing and executing culinary solutions to meet client needs and tastes for food service and catering operations. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food.

Job Responsibilities

• Responsible for multiple daily menu creations including pastries - planning, managing, and executing food service and catering as required
• Manages and ensures proper culinary standards and techniques are in place for preparation of food items, production, presentation, and service standards
• Manages a culinary team of approximately 10 kitchen staff to ensure quality in final presentation of food
• Trains and manages culinary employees for best practice food production techniques
• Responsible for menu creation and service to various daily venues as required
• Responsible for customized menu creations for upscale plated catering events
• Maintain effective client and guest rapport for mutually beneficial business relationships
• Maintain integrity of the standard Aramark food offer; always maintaining food quality and safety
• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations
• Comply with all applicable policies, rules, and regulations, including but not limited to those relating to safety, health, wage, and hour

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change, or new ones may be assigned without formal notice.

Qualifications

• Minimum 5 years culinary experience including upscale fine dining and recipe creation
• A culinary diploma or degree is required
• Experience and skill preparing custards, tarts, sorbets, and pastries is preferred; or willingness to learn
• 2 years kitchen management experience is preferred
• Experience with menu construction, culinary trends, chef training, coaching and development
• Proven ability to develop menu offerings for day‑to‑day offerings and executive catered events
• Requires advanced knowledge of the principles and practices within the food profession
• Excellent communication, organization, and interpersonal skills are required
• Willingness to work occasional evenings and weekend shifts as required
• Willingness to be assigned to other corporate venues as required

What We Offer

• Extended benefits including health, dental and vision from the first day of employment
• Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
• Three (3) week’s annual paid vacation + 3 personal days
• Employee Recognition Program including Service Awards
• Diverse and inclusive workforce
• Aramark Scholarship Program for dependents of full‑time employees

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 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.

Accommodation Statement

Accommodations for job applicants with disabilities are available upon request.