Executive Chef - Brock University

We know that a Chef’s job isn’t only about the food. It takes skills, dedication, patience, and the right opportunities. We’re looking for an Executive Chef for Brock University campus food service and catering operations. Just like you, we’re passionate about everything we do, and we’ll make sure you have the right growth opportunities to reach the peak of your career. 

Culinary experiences and well-maintained environments are fundamental to student success. From brain-powering ingredients to comforting flavor combinations, nutritious food doesn’t have to be boring. Aramark chefs and dietitians are constantly reviewing the latest insights and food trends to find the next culinary innovation and help students discover their love of food.

We partner with you to enhance the student experience, support parents, and collaborate with administration, all while delivering on the expectations of parents and the community.

Job Responsibilities

•    Responsible for culinary production of our proprietary healthy, hot, and cold stations
•    Select and develop recipes as well as standardize production recipes to ensure consistence
•    Manage Sous Chef sand brigade of cooks ensuring operational procedures are followed 
•    Oversee weekly menu planning from new or formulated recipes in our PRIMA database
•    Prepare and execute campus caterings for faculty, students and guests as required
•    Establish presentation techniques and quality standards, plan and price menus 
•    Estimate food consumption and remain within budget for food and labour costs
•    Conduct inventory, place orders, receive deliveries; reconcile orders as required
•    Train, manage and direct kitchen staff; coordinate all culinary related activities
•    Ensure proper equipment operation and maintenance; ensure proper safety and sanitation 

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

•    Culinary degree of diploma and hospitality training is required 
•    Minimum 3-5 years culinary management experience is required
•    Previous experience managing unionized staff is preferred
•    Advanced knowledge of the principles and practices within the food profession
•    Requires advanced knowledge of the principles and practices within the food profession
•    Well-developed communication and interpersonal skills to establish and maintain positive working relationships with clients, customers, staff and management

What We Offer You:
•     Time to Recharge: Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to your mental health and well-being.
•     Comprehensive Health Benefits (No Waiting Period!): From day one, enjoy coverage for dental, prescriptions, vision, massage therapy, and more—because your health matters.
•     Future Security: A Self-Directed Pension Plan where every dollar you contribute is matched with two by Aramark—helping you grow your retirement savings faster.
•     Well-Being Support: Access Aramark’s Employee Assistance Program for confidential resources and support for you and your family whenever you need it.
•     Inclusive Community: Be part of our Employee Resource Groups (ERGs), where we celebrate diversity, build connections, and support one another.
•     Continuous Learning: Benefit from Educational Assistance to support your growth, plus scholarships for your children entering post-secondary studies.
•     Career Growth: Clear career path planning and development opportunities tailored to your skills and aspirations.
•     Safe & Supportive Workplace: We are deeply committed to providing a safe, healthy, and positive work environment for all.
**Monetary benefits will differ for salaried -part time and temporary positions.