Morning Shift Chef — Industrial Kitchen, Paid Meals

Aramark Canada; Richmond; On-site; CAD 33,000 - 36,000; Full time

Benefits offered by this job

Paid meals

Paid parking

Paid uniforms

Health care benefits after probation

Job summary

Aramark Canada in Ontario is seeking a skilled Chef for a fast-paced industrial kitchen environment. The role emphasizes scratch cooking, quality food preparation, and teamwork in a professional kitchen.

Responsibilities include rotating 4-week menu cycles, preparing soups, sauces, gravies, starches, and vegetables; following recipes; ensuring safety and sanitation; assisting with inventory and storage; and working in a high-volume setting with early start times (as early as 5:00am).

Qualifications

• Must be able to acquire food safety certification.
• Demonstrate basic math and counting skills.
• Demonstrates interpersonal communication skills, both written and verbal.
• Red Seal Certified Cook with a minimum of 2 years' experience working in an industrial or institutional kitchen.
• Post-secondary Culinary Diploma with a minimum of 5 years' experience in a commercial, industrial, or institutional kitchen.

Responsibilities

• Rotational 4 week menu cycle.
• Cutting and trimming meats.
• Preparing soups, sauces and gravies.
• Cooking and preparing starches.
• Preparing fresh vegetables and side dishes.
• Following standardized recipes and menu specifications.
• Maintaining food quality, safety, and sanitation standards.
• Assisting with inventory control and proper food storage.
• Working efficiently in a high-volume industrial kitchen setting.

Skills

Interpersonal communication

Math skills

Food safety knowledge

Education

Red Seal Certified Cook

Post-secondary Culinary Diploma

Job description

Aramark Canada in Ontario is seeking a skilled Chef for a fast-paced industrial kitchen environment. The role emphasizes scratch cooking, quality food preparation, and teamwork in a professional kitchen.

Responsibilities include rotating 4-week menu cycles, preparing soups, sauces, gravies, starches, and vegetables; following recipes; ensuring safety and sanitation; assisting with inventory and storage; and working in a high-volume setting with early start times (as early as 5:00am).