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Executive Sous Chef

2 months ago

Ottawa, Ontario, Canada Aramark Full time
About Aramark

Aramark is a leading provider of food and facilities services to businesses, institutions, and communities around the world. Our mission is to deliver exceptional experiences that enrich and nourish the lives of our guests, customers, and employees.

We are committed to creating a workplace culture that values diversity, equity, and inclusion, and we strive to provide equal employment opportunities to all individuals. Our goal is to foster a work environment that is safe, respectful, and inclusive for everyone.

Key Responsibilities

Leadership: As a key member of our culinary team, you will be responsible for leading and managing the day-to-day operations of our kitchen. This includes training and coaching employees, planning and executing team meetings, and maintaining all staff records.

Financial Performance: You will work closely with our Executive Chef to deliver food and labor targets, and to understand performance metrics, data, and trends. Your focus will be on margin improvement and ensuring that our culinary operations are efficient and effective.

Productivity: You will be responsible for ensuring that our kitchen operations are running smoothly and efficiently, with full compliance with Operational Excellence fundamentals. This includes managing waste, standard menus, recipes, and ingredients, as well as ensuring that our customers receive exceptional service.

Compliance: You will ensure that our culinary and kitchen operations comply with all applicable policies, rules, and regulations, including those related to safety, health, and wage and hour.

Essential Functions

Acting as Executive Sous Chef: In the absence of the Executive Chef, you will be responsible for acting as the senior leader of our culinary team.

Guest Interaction: You will interact with guests to obtain feedback on product quality and service levels, and to respond to and handle guest problems and complaints.

Financial Awareness: You will be aware of all financial budgets and goals, and will support the Executive Chef with the supervision of all stewards and their activities within the culinary department.

Quality and Safety: You will ensure that all food products received into the Main Kitchen are of the required standard and quality, and that they are stored and rotated correctly.

Qualifications

Culinary Certificate or Degree: A culinary certificate or degree from an accredited culinary agency is preferred, or equivalent experience.

Serve Safe Certification: You must have Serve Safe Certification.

Experience: You must have 2-5 years' experience in a professional kitchen with a volume environment (500 to 1000 guests).

IT Skills: You must have a strong understanding of IT platforms such as payroll, purchasing, and Microsoft (Word and Excel).

Organization Skills: You must have strong organization skills with an over-exceed mindset.

Licenses and Certifications: You must be able to obtain and/or maintain any government required licenses, certificates, or permits.