Senior Culinary Manager

2 weeks ago

Ottawa, Ontario, Canada Aramark Canada Full time
About Aramark Canada

Our Mission

We strive to deliver exceptional dining experiences that exceed our guests' expectations. Our team is committed to providing outstanding service, quality food, and a safe and welcoming environment.

We believe in fostering a culture of inclusivity, respect, and equality, where every employee feels valued and empowered to grow. We are dedicated to creating a workplace that is free from discrimination and harassment, and where everyone has the opportunity to succeed.

About the Role

We are seeking an experienced and skilled Executive Sous Chef to join our team at Aramark Canada. As a key member of our culinary team, you will be responsible for leading and managing the day-to-day operations of our kitchen, ensuring that our guests receive exceptional food and service.

Key Responsibilities

  • Leadership: Provide guidance and support to our culinary team, ensuring that they have the skills and knowledge needed to deliver exceptional results.
  • Financial Performance: Work closely with our Executive Chef to achieve financial targets, including food and labor costs.
  • Productivity: Ensure that our kitchen operates efficiently and effectively, with a focus on minimizing waste and maximizing productivity.
  • Compliance: Ensure that our kitchen meets all relevant health and safety regulations, and that our team is trained to handle food safely and hygienically.

Essential Functions

  • Act as Executive Sous Chef in the absence of the Executive Chef.
  • Interact with guests to obtain feedback on product quality and service levels.
  • Respond to and handle guest problems and complaints.
  • Be aware of all financial budgets and goals.
  • Support the Executive Chef with scheduling and ABI entries for all culinary departments.
  • Ensure that guests receive an exceptional dining experience, representing true value for money.
  • Ensure that all recipes and product yields are accurately costed and reviewed regularly.
  • Ensure that all food items are prepared as per standard recipe cards, with portion control and minimizing waste.
  • Ensure that food stock levels within the culinary department areas are of sufficient quantity and quality, in relevance to function forecasts.
  • Ensure that all colleagues are always in clean, tidy uniforms and are always presentable to be in guest view.
  • Ensure to maintain the cleanliness of the culinary operation to Aramark standard.
  • Ensure that all food preparation equipment is being used safely and correctly, and that it is cleaned and maintained according to SOPs.
  • Ensure that all culinary operations recipes are prepared and updated.
  • Ensure that the culinary department adheres to all Aramark policies and procedures.
  • In need of support on creating new policies and procedures.
  • Ensure that a consistent product of the highest quality is achieved and maintained in all culinary areas, while adhering to operational deadlines.
  • Support on creativity with yearly menu planning with Executive Chef.
  • Support on creativity with custom menu requirements.
  • Ensure that all relevant banquet set-ups are prepared ahead of guest's arrival and in adherence with company standards and work with Director of Hospitality Services.
  • Be aware of new items, which are introduced onto the market and keep up with the latest product trends.
  • To manage associates fairly and take a personal interest in knowing all culinary/stewarding associates.
  • To project a positive and motivated attitude among all associates.
  • To spend time in the kitchen to ensure that the operation is managed well by the team.
  • To frequently verify that only the highest quality products are used in food preparation.
  • To 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.
  • Support the Executive Chef for the supervision of all stewards and their activities within the culinary department.
  • Support Executive Chef with purchasing of goods for culinary and stewarding on CBORD platform.
  • Ensure that the overall culinary/stewarding department is motivated and that positive feedback on work performance is given.
  • To delegate responsibilities to subordinates as required.
  • Support the Executive Chef with recruitment, training, and performance management.

Qualifications

  • Culinary Certificate or Degree by an accredited culinary agency preferred or equivalent.
  • Serve Safe Certification.
  • 2-5 years' experience in a professional kitchen with volume environment (500 to 1000 guests).
  • Understanding of IT platform such as payroll, purchasing and Microsoft (Word and Excel).
  • Strong organization skills with over exceed mind set.
  • Ability to obtain and/or maintain any government required licenses, certificates or permits.

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