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Chef Manager

Aramark

Are you a passionate culinary leader who enjoys creating exceptional food experiences while managing the business side of operations? We're looking for a Chef Manager who can combine strong culinary expertise with people leadership, financial accountability, and operational excellence.

Reporting to the General Manager , the Chef Manager is responsible for delivering outstanding food quality and customer service while ensuring the location meets and exceeds sales, operational, and financial targets. This role requires a hands-on leader who can build strong teams, develop talent, manage costs effectively, and create an exceptional experience for both customers and clients.

Job Responsibilities

  • Deliver excellence in food service and customer service
  • Develop innovative menus strategically for the location
  • Deliver company driven initiatives in service, food and safety at a high level
  • Develop and build catering business
  • Manage budgets, monitor financial performance, and take proactive actions to achieve business objectives.

  • Control food, labour, and operating costs through effective planning and operational oversight.

  • Oversee purchasing, ordering, inventory management, and food waste reduction to maximize efficiency and profitability.

  • Coordinate and supervise personnel regarding production, merchandising, quality and cost control, labour, scheduling, staffing and training
  • Train and develop team for out standing customer service
  • Identify and develop talent within the team
  • Ensure that standards for sanitation and food safety are met
  • Monitor financial operating results in order to achieve company and client objectives
  • Ensure accurate and timely financial reporting for all business sectors
  • Maintain records to comply with Aramark, and government standards
  • Ensure compliance with Marketing and Human Resources Programs
  • Ensure adherence to Aramark’s policies and procedures
  • Ensure adherence to Aramark’s Health and Safety Programs

Qualifications

  • Minimum of 2 years of management experience in a fast-paced food service environment.
  • Culinary certification (Chef papers) or strong professional cooking experience.
  • Experience with menu planning, menu costing, and food preparation.
  • Strong leadership, communication, and supervisory skills.
  • Experience managing budgets, food costs, inventory, purchasing, and labour.
  • Proven ability to analyze financial results and drive operational performance.
  • Knowledge of marketing and promotional programs.
  • Strong computer skills, including Microsoft Word and Excel.
  • ServSafe certification is considered an asset.
  • Health & Safety certification is considered an asset.
Vacancy posted 4 days ago
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