Chef Manager

We are looking for a  versatile and passionate Chef Manager to lead culinary operations while actively participating in meal preparation. Reporting to the Regional Supervisor, you will be responsible for the day-to-day management of the kitchen, staff, and the quality of service delivered to our clients.

You will play a key role in team development, food safety compliance, cost control, and the implementation of company programs and standards. Your leadership, attention to detail, and commitment to excellence will help create outstanding culinary experiences.

Just like you, we are passionate about what we do. We are committed to providing you with a dynamic work environment and meaningful growth opportunities to help you reach the peak of your career.

• Ability and willingness to travel or work long rotations away from home.
• 14-day rotation work schedule (14 days on - 14 days off) 
• While at camp, most days are 12 hours of work.
• Aramark will take care of transportation between your home and the site, which is by plane from the Montreal or Quebec City airports. (Work location: Port-Cartier)
• Your meals and accommodation at camp are provided at no additional cost.

Job Responsibilities

• Support daily kitchen operations to a high standard, ensuring compliance with food safety, hygiene regulations, and company policies.
• Assist in menu planning to ensure variety, innovation, and adherence to budgeted profit margins.
• Maintain high standards in food quality, presentation, and service.
• Manage food orders and deliveries, ensuring approved suppliers are used and quality standards are met.
• Ensure HACCP procedures and food safety records are properly implemented and maintained.
• Contribute to stock control, staff training, kitchen cleanliness, and safety.
• Collaborate with the Head Chef on hazard reviews and maintain strong communication with staff and clients.
• Uphold company dress code and assist with any reasonable tasks related to kitchen operations.

Qualifications

• Able to lead kitchen operations in the Head Chef’s absence and manage multiple tasks efficiently.
• Strong communication and leadership skills with staff and customers at all levels.
• Skilled in following and giving clear instructions, both written and verbal.
• Holds NVQ Levels 1, 2 & 3 (or equivalent) and Basic Food Hygiene certification.
• 1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation.
• Reliable, self-motivated, flexible, and willing to undergo training as needed.