Chef Manager

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.