Kitchen Manager & Menu Innovation Leader

Aramark Canada; Saint-Eustache; On-site; CAD 55,000 - 75,000; Full time

Job summary

Aramark seeks a Chef Manager to lead and develop kitchen operations, while actively participating in meal preparation. You will report to the General Manager and oversee daily kitchen management, staff, and client service quality. The role emphasizes food safety compliance, cost control, and program implementation to uphold company standards.

You'll play a key role in team development and growth opportunities in a dynamic work environment designed to advance your career in culinary leadership.

Qualifications

• Ability to lead kitchen operations and manage multiple tasks.
• Strong communication and leadership skills for staff and clients.
• Ability to follow and deliver clear instructions in writing and verbally.
• NVQ Levels 1-3 (or equivalent) and a Basic Food Hygiene Certificate.
• 1–2 years in a professional or industrial food service environment with HACCP documentation.
• Reliable, self-motivated, flexible and willing to undertake training.

Responsibilities

• Support daily kitchen operation to high standards with food safety compliance.
• Assist menu planning for variety, innovation and margins.
• Maintain high standards of food quality, presentation and service.
• Manage food ordering and deliveries with approved suppliers.
• Ensure HACCP procedures and records are implemented and maintained.
• Assist inventory control, training, cleanliness and safety.
• Collaborate with Head Chef on risk assessments and staff communication.
• Adhere to dress code and support kitchen operations as needed.

Skills

Team leadership

Food safety knowledge

Communication skills

Attention to detail

Education

NVQ Levels 1-3 or equivalent

Basic Food Hygiene Certificate

Job description

Aramark seeks a Chef Manager to lead and develop kitchen operations, while actively participating in meal preparation. You will report to the General Manager and oversee daily kitchen management, staff, and client service quality. The role emphasizes food safety compliance, cost control, and program implementation to uphold company standards.

You'll play a key role in team development and growth opportunities in a dynamic work environment designed to advance your career in culinary leadership.