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Executive Chef
3 months ago
Aramark is recruiting an Executive Chef to manage our culinary operations in a corporate setting in downtown Toronto. This is a Monday – Friday DAY shift
The Executive Chef is responsible for developing and executing culinary solutions to meet client needs and tastes for food service and catering operations at each location. 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.
• Responsible for menu planning, managing catering menu and day-to-day food station offerings
• 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 8 kitchen staff to ensure quality in final presentation of food
• Trains and manages culinary employees for best practice food production techniques
• Responsible for scheduling, ordering, inventory management, menu creation, food safety audits
• 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
• Minimum 5 years culinary experience including upscale fine dining and recipe creation
• Previous kitchen management is required
• Culinary diploma or degree 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
• Experience scheduling staff, managing inventory, food and labour costs and wastage
• Requires advanced knowledge of the principles and practices within the food profession
• Excellent communication, organization, and interpersonal skills are required
Accommodations for job applicants with disabilities are available upon request
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.
