Job Description

Provides on-site responsive management to a large-scale customer base, while ensuring delivery of exceptional customer and client services; executes meal planning and development based on operational needs and requirements, as well as coordinating catering events and special functions.
Job Responsibilities

• Provides leadership of culinary team, reinforcing high standards of excellence, and leading by example; addressing customer complaints in a professional manner; and referring those beyond their scope to the Food Service Manager
• Responsible for cyclical menu development (3 meals per day / 7 days per week) including recipes and special event meuns that are creative and diverse and appeal to the customers and clients, including all costing and co-ordination of special catering functions while ensuring all functions are executed with professional appeal, creativity, diversity and quality service
• Works with the Food Service Manager in the development, implementation, and monitoring of the dining budget and assists with labour budgeting to ensure staffing levels are met
• Ensures front of house service stations and meal preparation areas are safe, clean, and well-organized to meet all customer, client and Company needs
• Ensures procedures for safe food storage, handling and preparation as outlined by Health and Safety Food regulations and procedures as set forth by the Company are followed
• Completes purchase orders and requests for delivery from approved suppliers as outlined in company Policies; checks accuracy of quantity and the quality of incoming orders, records invoices and ensures credits on products are received
• Maintains appropriate inventory levels and ensures that stock is organized and rotated regularly
• Creates and/or provides checklists to schedule and promote regular workplace cleaning routines; maintain regular cleaning and preventative maintenance of all equipment
• Provides additional product information and training; positions staff to ensure effective and efficient customer assistance and product delivery
• Regularly attends Client Operations meetings and responded to requests brought forth at meetings and attends quarterly Food Committee meetings with the Client, District Manager, and other designated people. Prepares agendas and action plans in coordination with these meetings
• Conducts monthly workplace and food safety inspections
• Consistently adheres to all company Policies and Procedures
• Ensures all employee incidents, accidents and workplace illness are reported
• Attends health and safety training as directed by the District Manager and / or Human Resources
• Maintain a professional visual presence in appropriate uniform attire as outlined in the Uniform, Dress Code & Personal Hygiene Policy
• Perform other duties as assigned

Qualifications

• Must have Red Seal (Cook)
• 5+ years of experience in commercial food development and preparation and 3 years of experience as a Sous Chef or Chef
• 2+ years of experience in a supervisory capacity
• Current Safe Food Handlers Certificate
• Current CPR, First Aid and WHMIS Training would be an asset

Education
About Aramark
Northern Europe - 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.
Northern Europe - About Aramark
Aramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. 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
All applications will be treated in the strictest confidence. Aramark Northern Europe is an equal opportunities employer.

Skills Required