Lead Chef Manager - Hands-on Culinary & Operations

Kibbi Technologies Inc.; Kamloops; On-site; CAD 76,000 - 90,000; Full time

Benefits offered by this job

Time to Recharge: paid vacation for h…

Health benefits

Education support

Job summary

Aramark is seeking a hands-on Chef Manager to lead daily food service operations at a client site in Canada. You will supervise the Cook and Cashier, oversee food quality, safety, inventory, and client relations, and actively participate in food preparation each day.

You will mentor staff, manage schedules via Kronos, support menu development, ensure HACCP compliance, and drive cost control while delivering an exceptional dining experience.

Qualifications

• Minimum 2-year College Diploma in Hospitality Management, Culinary Management, Food Service Management, or a related field.
• Minimum 2 to 3 years of supervisory or management experience within food service, healthcare, hospitality, or a similar environment.
• Cooking certification or Red Seal certification.
• Strong verbal and written communication skills.
• Demonstrated ability to work independently and manage multiple priorities.
• Proficiency with Microsoft Office applications, including Word and Excel.
• Strong organizational, problem‑solving, and decision‑making skills.
• Ability to work in a fast‑paced kitchen environment.
• Current FoodSafe certification, is preferred.
• Experience with inventory management, scheduling systems, and food service software, is preferred.

Responsibilities

• Provide direct supervision, coaching, and support to the site's Cook and Cashier.
• Foster a positive, accountable, and respectful workplace culture.
• Conduct employee training, orientation, performance coaching, and ongoing development.
• Lead departmental meetings and participate in client meetings as required.
• Manage employee schedules and labour planning through Kronos.
• Serve as a hands-on working Chef Manager and actively participate in food preparation, production, and service on a daily basis.
• Oversee kitchen operations to ensure quality, consistency, and efficiency.
• Support menu planning and development while meeting client expectations and dietary requirements.
• Ensure all food is prepared and served in accordance with food safety standards and company procedures.
• Ensure HACCP, sanitation, temperature, waste, and food safety logs are completed accurately and consistently.
• Conduct regular food safety inspections and cleanliness audits.
• Lead weekly safety observations and support health and safety initiatives.
• Ensure compliance with FoodSafe, WHMIS, Occupational Health & Safety regulations, and company standards.
• Complete monthly inventory counts and maintain inventory records within company systems.
• Monitor food costs and identify opportunities for operational efficiencies.
• Manage ordering from approved suppliers.
• Enter and reconcile invoices accurately and in a timely manner.
• Complete budget, forecasting and cost-control initiatives.
• Report on monthly KPIs.
• Build and maintain strong working relationships with client stakeholders.
• Address operational concerns promptly and professionally.
• Participate in special events, promotions, and marketing initiatives.
• Deliver exceptional customer service and promote a culture of hospitality.
• Operate effectively in a largely independent environment.
• Make sound decisions and resolve operational issues independently while maintaining company and client standards

Skills

Verbal & written communication

MS Office (Word & Excel)

Organizational & problem solving

Fast-paced kitchen

Food Safety certification

Inventory management systems

Education

2-year college diploma in Hospitality Management

Cooking certification or Red Seal

Tools

Kronos

Job description

Aramark is seeking a hands-on Chef Manager to lead daily food service operations at a client site in Canada. You will supervise the Cook and Cashier, oversee food quality, safety, inventory, and client relations, and actively participate in food preparation each day.

You will mentor staff, manage schedules via Kronos, support menu development, ensure HACCP compliance, and drive cost control while delivering an exceptional dining experience.