Chef

• Organize and manage the full meal production process
• Supervise and coordinate kitchen and service teams while fostering teamwork and a positive work environment
• Set up and organize workstations
• Prepare meals and respond to catering requests
• Ensure portion control accuracy and compliance with Aramark quality standards
• Participate in service operations
• Complete production, temperature, and waste logs
• Maintain high-quality food services and ensure customer satisfaction
• Optimize food and labor costs
• Ensure the implementation of management programs, health, hygiene, and food safety standards
• Monitor and control service quality and customer satisfaction
• Conduct monthly inventory
• Be able to respond to operational needs

• Two to three years of experience in a related role
• Two to three years of post-secondary education or equivalent experience
• Advanced knowledge of food service principles and practices
• Hands-on experience in people and/or problem management
• Strong oral, reading, and written communication skills
• Culinary degree is considered an asset

Culinary degree is considered an asset