Culinary Development Chef Job at Aramark UK (Mississauga)

Sous Chef

Command Mountain Culinary Excellence as Our Sous Chef Leader! Step into a presti...

Location

United States , Snoqualmie Pass

Salary:

28.00 - 31.35 USD / Hour

Boyne Resorts

Expiration Date

Until further notice

Requirements

Master advanced culinary arts through formal culinary education from an accredited institution or equivalent combination of extensive professional experience and demonstrated expertise
Demonstrate exceptional kitchen leadership through proven management experience directing culinary teams in high-volume, fast-paced restaurant or hospitality environments
Excel in comprehensive food service operations including menu development, cost control, inventory management, and staff training with measurable results
Champion food safety and sanitation excellence through current certifications and comprehensive knowledge of health department regulations and industry best practices
Master multilevel communication and leadership excellence, inspiring team performance while building meaningful relationships with staff, management, and guests
Possess advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines with particular emphasis on contemporary mountain dining trends
Demonstrate financial acumen in food costing, portion control, and kitchen profit/loss management with proven ability to meet budget targets
Excel in high-pressure environments while maintaining composure, quality standards, and team morale during peak service periods
Obtain and maintain Washington State Food Worker Card certification to ensure the highest standards of food safety and public health protection in all culinary service operations

Job Responsibility

Execute comprehensive kitchen leadership by strategically overseeing all culinary operations, food preparation, and service delivery while maintaining unwavering quality standards that exceed guest expectations
Drive menu innovation and development by collaborating with the Executive Chef to create seasonal offerings, specialty dishes, and signature mountain cuisine that establishes competitive advantages
Champion cost management excellence by implementing strategic food cost controls, portion management, and waste reduction initiatives that optimize profitability while maintaining quality standards
Lead culinary team development through comprehensive training, mentoring, and performance coaching that elevates individual skills and collective kitchen excellence
Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations while maintaining food safety, quality, and timing standards
Master inventory and procurement management by overseeing ordering, receiving, storage, and rotation of all food products while maintaining optimal stock levels and freshness standards

What we offer

May contribute to the 401(k)
Accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year
May participate in Ally Heath benefit (Telemedicine and Mental Health appointments, covers all family members, no copays or deductibles, $4 deduction each week)

Executive Sous Chef - Business Dining

Come join our passionate culinary team! Our Chefs are consummate professionals w...

Location

Canada , Toronto

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

Minimum 5 years culinary experience including upscale fine dining and recipe creation
A culinary diploma or degree is required
Experience and skill preparing custards, tarts, sorbets, and pastries is preferred
or willingness to learn
2 years kitchen management experience is preferred
Experience with menu construction, culinary trends, chef training, coaching and development
Proven ability to develop menu offerings for day-to-day offerings and executive catered events
Requires advanced knowledge of the principles and practices within the food profession
Excellent communication, organization, and interpersonal skills are required
Willingness to work occasional evenings and weekend shifts as required

Job Responsibility

Responsible for multiple daily menu creations including pastries - planning, managing, and executing food service and catering as required
Manages and ensures proper culinary standards and techniques are in place for preparation of food items, production, presentation, and service standards
Manages a culinary team of approximately 10 kitchen staff to ensure quality in final presentation of food
Trains and manages culinary employees for best practice food production techniques
Responsible for menu creation and service to various daily venues as required
Responsible for customized menu creations for upscale plated catering events
Maintain effective client and guest rapport for mutually beneficial business relationships
Maintain integrity of the standard Aramark food offer
always maintaining food quality and safety
Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations

What we offer

Extended benefits including health, dental and vision from the first day of employment
Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
Three (3) week’s annual paid vacation + 3 personal days
Employee Recognition Program including Service Awards
Diverse and inclusive workforce
Aramark Scholarship Program for dependents of full- time employees

Fulltime

Chef De Partie

We are seeking a talented and passionate Chef de Partie to join our culinary tea...

Location

Vietnam , Phu Quoc

Salary:

Not provided

The Hoxton

Expiration Date

Until further notice

Requirements

Culinary degree or equivalent qualification in the culinary arts
Demonstrated experience in a senior role leading a commercial or restaurant kitchen
Strong working knowledge of HACCP and food handling requirements
Proficiency in various cooking techniques and cuisines
Previous exposure to high volume restaurants or event spaces
Excellent leadership and team management skills
Strong communication skills in English
Ability to work various shifts including evenings, weekends and public holidays
Detail-oriented with a focus on food quality and presentation
Innovative approach to cooking and menu development

Job Responsibility

Manage and operate a designated section of the kitchen, such as sauces, fish, or pastry
Prepare, cook, and present dishes to the highest standards
Assist the Sous Chef and Head Chef in menu planning and development
Ensure compliance with food safety regulations and maintain a clean, hygienic work environment
Train and supervise junior kitchen staff in your section
Monitor and maintain stock levels for your station
Collaborate with other sections to ensure smooth kitchen operations
Contribute creative ideas for new dishes and menu improvements
Adapt to changing priorities and maintain efficiency during busy periods
Participate in regular team meetings and training sessions

What we offer

A competitive package and plenty of development opportunities

Chef Manager

We are seeking a talented and experienced Chef Manager to join our team in Wilms...

Location

United Kingdom , Wilmslow

Salary:

30000.00 - 35000.00 GBP / Year

Holroyd Howe

Expiration Date

Until further notice

Requirements

Culinary degree or equivalent culinary training
Minimum 5 years of experience in a professional kitchen, with at least 2 years in a management role
Proven track record of menu development and implementation
Strong leadership and team management skills
Excellent knowledge of food safety and sanitation practices
Proficiency in kitchen equipment operation and maintenance
Demonstrated ability in inventory management and cost control
Strong customer service orientation
Food Safety Certification
In-depth knowledge of various cuisines and cooking techniques

Job Responsibility

Develop and implement innovative menu items that align with current food trends and customer preferences
Manage and train kitchen staff, fostering a positive and productive work environment
Ensure compliance with food safety and sanitation regulations
Oversee inventory management and cost control measures
Collaborate with local food suppliers and vendors in the Wilmslow area to source high-quality ingredients
Maintain and operate kitchen equipment efficiently
Participate in menu planning and pricing strategies
Handle customer inquiries and feedback, ensuring a high level of customer satisfaction
Assist in budgeting and financial planning for the kitchen department

What we offer

20 Days holiday including bank holiday
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels
Pension and life insurance
Discounts available on our Perkbox app
high street shops, holidays & cinema
Wellbeing hub
Access to employee assistance programme
Career development opportunities

Fulltime

Chef de Partie (Chicken)

We are seeking a talented and passionate Chef de Partie (Chicken) to join our cu...

Location

Vietnam , Phu Quoc

Salary:

Not provided

The Hoxton

Expiration Date

Until further notice

Requirements

Culinary degree or equivalent qualification in the culinary arts
Demonstrated experience in a senior role leading a commercial or restaurant kitchen
Strong working knowledge of HACCP and food handling requirements
Proficiency in various cooking techniques and cuisines
Previous exposure to high volume restaurants or event spaces
Excellent leadership and team management skills
Strong communication skills in English
Ability to work various shifts including evenings, weekends and public holidays
Detail-oriented with a focus on food quality and presentation
Innovative approach to cooking and menu development

Job Responsibility

Manage and operate a designated section of the kitchen, such as sauces, fish, or pastry
Prepare, cook, and present dishes to the highest standards
Assist the Sous Chef and Head Chef in menu planning and development
Ensure compliance with food safety regulations and maintain a clean, hygienic work environment
Train and supervise junior kitchen staff in your section
Monitor and maintain stock levels for your station
Collaborate with other sections to ensure smooth kitchen operations
Contribute creative ideas for new dishes and menu improvements
Adapt to changing priorities and maintain efficiency during busy periods
Participate in regular team meetings and training sessions

What we offer

The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand
The ability to challenge the norm and work in an environment that is both creative and rewarding
Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity
A competitive package and plenty of development opportunities

Senior Executive Chef

The Senior Executive Chef leads the culinary team, overseeing all kitchen operat...

Location

United States , New York

Salary:

130000.00 - 145000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

8+ years of industry & culinary management experience
Requires a bachelor's degree or equivalent experience
The ability to lead in a diverse environment with focus on client and customer services is essential to success in this role.
Previous experience with control food & labor cost, demonstration cooking, menu development and pricing and development of culinary team preferred.
P&L accountability and/or contract-managed service experience is desirable.

Job Responsibility

Train and lead kitchen personnel.
Estimate food consumption and requisition or purchase food.
Select and develop recipes as well as standardize production recipes to ensure consistent quality.
Establish presentation technique and quality standards.
Plan and price menus.
Ensure accurate equipment operation/maintenance
Ensure accurate safety and sanitation in kitchen.
You may cook selected items, no more than 20% of the time.
You may coordinate special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
Directly supervises kitchen personnel with responsibility for hiring, mentoring, performance reviews and initiating pay increases.

What we offer

medical, dental, vision, and work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage

Fulltime

Pastry Sous Chef

Calling all culinary connoisseurs that are OBSESSED about food, we need you! If ...

Location

United Kingdom , London

Salary:

43000.00 GBP / Year

Baxter Storey

Expiration Date

Until further notice

Requirements

Proven experience working as a Commis Chef or similar role
Knowledge of various cooking techniques and cuisines
Strong understanding of food safety and sanitation practices
Ability to work in a fast-paced, high-pressure environment
Excellent attention to detail and organisational skills
Strong communication and teamwork abilities
Works according to the BaxterStorey core values

Job Responsibility

Food Preparation – prepare and cook dishes according to the recipes and standards set by the head chef
ensuring food safety standards are adhered to at all time
Station Management – oversee the production of all dishes assigned to your station and upkeep your designated area with supplies and ensuring cleanliness in line with policies and procedures
Quality Control – maintain high quality standards for all dishes, ensuring presentation and taste is considered at all times
Team Collaboration – communicate positively and effectively with all other team members and assist/support all colleagues where necessary
Coaching of junior chefs to support development
Menu Development – collaborate with head chef to develop and taste new recipes, providing suggestions for improvement or innovation
Cleaning and Maintenance – maintain cleanliness and organisation of the kitchen including your designated area ensuring equipment is in good working order

What we offer

28 Days holiday including bank holidays
Plus your birthday off
3 volunteering days
3 days grandparent leave
24 week’s enhanced maternity leave
Secondary carer leave
Wedding/commitment day leave
Free meals on shift
Bespoke training and development opportunities
Apprenticeships opportunities for all experience levels

Fulltime

Chef De Cuisine

Accountable for the quality, consistency and production of the specialty restaur...

Location

Thailand , Bangkok

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Develops, designs, or creates new applications, ideas, relationships, systems, or products for the specialty restaurant
Supervises specialty restaurant kitchen shift operations
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the specialty restaurant
Assists in developing daily and seasonal menu items for the specialty restaurant
Ensures compliance with all applicable laws and regulations
Supervises and coordinates activities of cooks and workers engaged in food preparation
Leads shift teams while personally preparing food items
Supervises and manages specialty restaurant kitchen employees

What we offer

Equal opportunity employer
Welcoming all and providing access to opportunity
Rich blend of culture, talent, and experiences
Commitment to non-discrimination on protected bases

Fulltime

Culinary Development Chef

Aramark UK

Location:
Canada , Mississauga

Category:
Gastronomy

Contract Type:
Not provided

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
March 04, 2026

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