Red Seal Chef - Remote Sites Across Canada

Aramark Remote Workplace Services is seeking experienced Chefs to join our growing team. As our operations continue to expand across Canada, we are looking for culinary professionals who are passionate about delivering exceptional food service, leading teams, and creating memorable guest experiences in remote camp environments.

Our Chefs play a key role in the success of our operations, working alongside passionate teammates and leaders who are committed to supporting one another's growth and development. This position focuses on leading kitchen operations, developing team members, driving service excellence, and implementing best practices that contribute to operational success.

Working in a remote lodge, camp, or industrial catering environment is considered an asset.

What We Offer

• • 14 days on / 14 days off or 20 days on / 10 days off rotations(depending on location)
  • Transportation provided
  • Comprehensive benefits package
  • Opportunities for career growth and advancement
  • Supportive and team-oriented culture

Job Responsibilities

• • Ensures culinary production appropriately connects to the Executional Framework 
  • Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards 
  • Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food 
  • Train and manage culinary and kitchen employees to use best practice food production techniques 
  • Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved 
  • Reward and recognize employees 
  • Plan and execute team meetings and daily huddles 
  • Complete and maintain all staff records including training records, shift opening/closing checklists and performance data 
  • Develop and maintain effective client and guest rapport for mutually beneficial business relationships 
  • Interact directly with guests daily 
  • Aggregate and communicate regional culinary and ingredient trends 
  • Responsible for delivering food and labor targets 
  • Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends 
  • Ensure efficient execution and delivery of all culinary products in line with the daily menu 
  • Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items 
  • Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards 
  • Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used 
  • Full knowledge and implementation of the Food Framework 
  • Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase 
  • Ensure proper equipment operation and maintenance 
  • Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations 
  • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 

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 4 years of culinary experience required
• 2+ years of leadership or management experience preferred
• Culinary degree, Red Seal certification, or an equivalent combination of education and experience required
• Strong ability to multitask and manage competing priorities in a fast-paced environment
• Ability to communicate goals, expectations, and priorities clearly to team members
• Advanced knowledge of culinary principles, food production, sanitation, and kitchen operations
• Demonstrated experience leading teams, coaching employees, and resolving operational challenges
• Strong verbal, written, and interpersonal communication skills
• Experience working in remote camps, lodges, or high-volume food service environments is considered an asset
• Strong commitment to food safety, workplace safety, and customer satisfaction