Kitchen Operations Lead: Menu Innovation & Safety

Aramark; Saint-Tite-des-Caps; On-site; CAD 55,000 - 63,000; Full time

Benefits offered by this job

Time to Recharge: 3 weeks vacation + 3

Comprehensive Health Benefits

Self-Directed Pension Plan

Employee Assistance Program

Inclusive ERGs

Exclusive Discounts

Educational Assistance

Career Growth

Job summary

Aramark seeks a versatile and passionate Manager Chef to lead culinary operations and actively participate in meal preparation. Reporting to the General Manager, you will manage daily kitchen activities, staff, and the overall quality of service for clients.

You will drive team development, ensure food safety, control costs, and implement company programs and standards to deliver exceptional dining experiences.

Qualifications

• Ability to lead kitchen operations and manage multiple priorities.
• Strong communication and leadership skills.
• NVQ Levels 1-3 and a Basic Food Hygiene Certificate.
• 1–2 years of experience in professional or industrial food service.

Responsibilities

• Support daily kitchen operations to high standards while ensuring food safety compliance.
• Participate in menu planning to ensure variety and target margins.
• Maintain high standards of food quality, presentation, and customer service.
• Manage food ordering and deliveries with approved suppliers.
• Ensure HACCP procedures and food safety records are maintained.
• Assist with inventory, staff training, kitchen cleanliness, and safety.
• Collaborate with Head Chef on risk assessments and staff communication.
• Adhere to dress code and assist with kitchen tasks as required.

Skills

Leadership

Communication

Instruction adherence

Education

NVQ Levels 1-3

Basic Food Hygiene Certificate

Job description

Aramark seeks a versatile and passionate Manager Chef to lead culinary operations and actively participate in meal preparation. Reporting to the General Manager, you will manage daily kitchen activities, staff, and the overall quality of service for clients.

You will drive team development, ensure food safety, control costs, and implement company programs and standards to deliver exceptional dining experiences.