Sous Chef - Summer Camp

• Oversee and Manage aspects of the Operations and provide hands on culinary support when required
• Ensure quality, courteous service is provided to all customers
• Ensure that food and service meet quality control standards
• Responsible for inventory controls, food, labor, direct costs, and monitoring revenues
• Assist in staff training and onboarding
• Oversee the requisition and purchase all food products
• Menu development and planning
• Monitor compliance and ensure proper documentation of Food Safety, Food Production, and Health & Safety standards in accordance with company, provincial, and federal regulations
• Maintain tracking system (PRIMA) for all Food Safety and Food Production documentation in accordance with company, provincial, and federal regulations
• Oversees progressive disciplinary, employee relations, hiring, performance review
• Supervise and coordinate catering functions and special events for internal and external clients/groups
• Ensures adherence to Aramark's policies and procedures
• Ensures adherence to Aramark's different health and safety programs

• Diploma in Hospitality/ Food and Beverage Management or equivalent work experience
• Minimum 2 years experience in Culinary Supervisory position
• Knowledge of Microsoft Word, Excel and PowerPoint
• Effective Communication Skills, bilingualism considered an asset
• Ability to analyze and interpret financials
• Strong Organization skills
• Ability to multi-task

bilingualism