Title:  Chef Gestionnaire - Chef Manager

Job Description

Job Description

We know that a chef's job is about more than just food. It takes skill, dedication, patience, and finding the right opportunities. We are looking for a Chef Manager who can help us deliver the best customer service and culinary experiences. Reporting to the Territory Supervisor, you will take a hands-on approach, focusing on team development, culinary expertise, safety protocols, and customer relations. Our Chef will also play a key role in helping us meet budget requirements and execute company-provided programs.

At Aramark, we are passionate about everything we do and will ensure that you have the right growth opportunities to reach the top 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 in camp, most days are 10 to 12 hours work shifts.
• Aramark will take care of transportation between your home and the site, which can be by plane from either Montreal or Quebec City airports. (Work Location: Chibougamau)
• Your meals and accommodation at camp are provided at no additional cost.

Job Responsibilities

• Day to day involvement to a high standard, in compliance with client contract.
• To fully familiarise yourself with all company policy and procedures and to guarantee daily implementation of Food Safety and Hygiene are maintained in the kitchen in line with current legislation. All such matters pertaining to safety and hygiene must be reported to the Head Chef or unit Manager
• To assist in crafting all menu cycles ensuring constant innovation and food variety whilst ensuring budgeted gross profit margins.
• To make certain the highest standard of food quality, presentation and service are achieved and maintained.
• To aid with all food orders ensuring that only approved suppliers are used in order to fully exploit broker supplier costs.
• To share responsibility with the Head Chef for the checking, probing and signing of food deliveries to verify that only the highest standards of produce is accepted into the unit and to corroborate the accurate procedures are followed if experiencing any difficulties with suppliers.
• To ensure the unit adheres to the Food Hygiene Regulations Act 1950, Food Hygiene Regulations 1971 and any other relevant legislation.
• Confirm H.A.C.C.P procedures are being implemented and that all records and food safety checks assigned to you are being maintained within the kitchen and related areas.
• To assist with carrying out stock-takes as appropriate.
• To assist Head Chef in evaluating the training needs of all kitchen staff.
• As a member of the team, you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• To review the kitchen hazard list every week with the Head Chef.
• To maintain good communications and working relationship with your client, customers, and all staff.
• To ensure that all staff rigorously enforce to the Company Dress Code daily.
• The performance of any reasonable task which assists with the service, food preparation, hygiene, safety, and other matters relating to the efficient operation of the unit.

Responsabilités liées à la formation

• Supervision: You will be responsible for guiding and supporting local employees in their daily tasks. This includes direct supervision, problem solving, and offering advice to improve their culinary skills.
• Monitoring: You will be required to monitor employee progress, evaluate their performance, and provide constructive feedback. This may include regular evaluations and one-on-one meetings to discuss their goals and training needs.
• Training: You will organize and lead training sessions for new employees as well as existing staff. These sessions will cover various aspects of cooking, including culinary techniques, food safety standards, and company procedures.
• Learning: You will encourage a continuous learning environment by introducing new techniques, recipes, and culinary trends. You may also organize hands-on workshops and demonstrations to strengthen employee skills.

At Aramark, developing new skills and doing what it takes to get the job done has a positive impact on our employees and our customers. In order to meet our commitments, assignments may change or new assignments may be assigned without notice.

Qualifications

• Ability to lead kitchen operation in Head Chef’s absence.
• Ability to balance multiple tasks.
• Ability to deal and communicate optimally with staff and customers at all levels.
• Ability to follow accurately and issue instructions, written or oral. 
• Strong people leadership skills.
• NVQ Level 1,2 & 3 or equivalent
• Basic Food Hygiene
• 1-2 years’ experience in a professional kitchen or productive catering
• Experience of purchasing and profit optimization. 
• Experience in industrial catering. 
• Experience of H.A.C.C.P documentation
• Experience of menu planning
• Dedication and self-motivation
• Good reliability and time keeping.
• To work on own initiative or as part of a team
• Courteous manner 
• Flexible approach to hours and duties
• Willingness to undergo training as the need arises 

About Aramark

At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world. 

You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.