Chef Manager

As a Chef Manager you will plan, guide, and execute contracted services at the Client site. Works as part of a management team in food and nutrition services performing tasks such as training, coaching and administrative duties for employees.

**Responsibilities**:

- Supervise kitchen team to ensure all are following standards and procedures, taking responsibility, as the Chef Manager for all kitchen operations.
- Completes weekly safety observation of food service staff to ensure a safe work environment and proper safety protocols are being followed.
- When needed, assists in kitchen to prepare food items in a timely fashion.
- Assists in ensuring all logs are completed accurately (HACCP, sanitizer, dish machine temperature, waste, etc).
- Daily auditing of cleanliness in food service areas as per SOPs
- Complete monthly inventory according to guidelines and regularly updates inventory in accounting software.
- Enters all staff schedules into Kronos one week in advance.
- Leads department meetings and client meetings as assigned, i.e., Food Forum.
- Plans and assists with marketing open houses.
- Complete ordering for Sysco, Agropur, Weston, and Centennial as needed.
- Enter invoices into accounting software daily as needed.
- Ensures staff follow proper food handling procedures including maintaining food in a temperature safety zone.
- Works with Dietician to update weekly diet sheets and communicates changes to foodservice staff
- Assists with menu development.
- Displays polite, spirit-of-service attitude towards customers and co-workers. Maintains friendly, efficient, and responsive attitude toward client and client’s customers/residents.
- Performs all work in accordance with Client, Aramark and regulatory safety procedures and requirements including WHMIS, OH&S and Aramark audits.
- Acts as interim manager while Operations Manager is away or on vacation and completes all duties as assigned by manager.
- Achieve budgetary targets

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.

**Qualifications**:

- Minimum 2-year College Diploma with a Management, Hotel/Restaurant or Dietetic specialty. Provincial or other vocational or professional certification or degree:
Food Safe Certification an asset. Cooking certification not required but an asset.- Previous Experience Required: 2 to 3 years’ experience in Management or Supervision in a Healthcare environment.
- Knowledge with a unionized environment an asset
- Special skills/training needed to perform job or operate equipment: Word, Office and Excel knowledge is required
- Strong interpersonal, analysis, and decision-making skills.
- Financial Acumen and budgetary knowledge

This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective Equipment (PPE).

**Education**:

- Trade School

**About Aramark**:
**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