Aramark

Aramark is recruiting a fluently bilingual Executive Chef to join our culinary team at a Higher Education institution in the Ottawa region. The Executive Chef oversees all activities of a team of Sous Chefs, Cooks and other kitchen personnel. In this role, you are able to share your culinary passion by providing vision and leadership to a large team in a high-volume environment.

Responsibilities

• Oversees and manages culinary operations to meet production, presentation, and service standards
• Applies culinary techniques to food preparation and manages the final presentation and service of food
• Ensures that requirements for appropriate food handling, preparation and sanitation in respective areas are met
• Supervises production lines to ensure they are stocked, utilizing proper portion control, and have required equipment
• Responsible for developing and executing culinary solutions to meet the account and customer needs
• Oversees and directs menu planning, development, and costing
• Standardizes production recipes to ensure consistent quality
• Offers culinary instruction and demonstrates culinary techniques
• Oversees training and management of kitchen personnel
• Responsible for succession planning of culinary team
• Works in collaboration with the Human Resources Department on matters of progressive disciplinary, employee relations, hiring, performance review of culinary staff
• Supports execution of Aramark Food Management and Labour Management Systems
• Ensures compliance of all brand standards
• Ensure adherence to all of Aramark Policies and Procedures
• May perform other job duties as required

Qualifications

• Minimum 10 years of culinary experience with at least 5 years in a management role
• Fluently bilingual in French and English is required – verbal and written 
• Red Seal certification or Culinary degree is required
• Requires advanced knowledge of the principles and practices within the food profession
• Experience with multi-unit food services; high volume and managing a unionized staff
• Must understand trends and be current on culinary trends reflected in menu development
• Knowledge of some international cuisine, sustainability, allergens and dietary restrictions
• Experiential knowledge required for the training and staff management; problem-solving
• Understanding of systems, inventory management, ordering – willing to learn new skills
• Excellent communication, client presentation skills; exudes confidence with passion
• Bilingualism (English – French) is required
• Willingness to relocate may be considered