Title: Catering Services Worker Lead
Newmarket, ON, CA, L3Y 4X2
Job Description
The Catering Service Worker Lead is responsible for supervision and support in planning catering events of varying sizes and levels in both central and satellite locations. Ensures that all catering brand standards and initiatives are consistently achieved.
Job Responsibilities
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Develops and is accountable for a safety culture that creates a work environment where no one gets hurt. Directly supervises catering operations including such duties as coordination of staff and rental equipment, set-up, preparation, service, and break down of catered foods, beverages, and events of varying size and complexity.
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Booking of events, selecting and costing menu items, and pricing as needed.
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Assists with hiring, discipline, and performance reviews.
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Coordinates activities with other internal departments. Participates in management team meetings. Interfaces with vendors and key service users within client organization.
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Facilitate external customer relations; represents Aramark and the client at any and all meetings and events.
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Ensures that appropriate sanitation, organization, and safety standards are met through the use of checklists, hands-on supervision, and follow-up.
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Participates in all catering training programs; helps to develop and implement training programs for hourly, part-time, and student employees.
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Aid in implementation and adherence to all Aramark OpX Catering initiatives and guidelines.
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
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Minimum of two years operational experience in a hotel/banquet setting required.
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Prior experience with booking of events preferred.
This role may have physical demands including, but not limited to, lifting, bending, pushing, pulling and/or extended walking and standing. This role may also require uniforms and/or usage of Personal Protective equipment (PPE).
Education
About Aramark
Our Mission
Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.
At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law.
About Aramark
The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter.
Front of House (FOH) Leader – Food Service & Catering
Location: Pickering College
Department: Food Services
Position Type: Full-Time
Reports To: Food Service Director & The Catering & Allergen Manager
Schedule: Primarily days with required evenings and weekends based on events
Position Summary
The Front of House (FOH) Leader plays a key leadership role within the Pickering College Food Service team. This position supports, under the direction of The Catering & Allergen Manager; the daily operation of the Dining Hall, Catering Program, and special events for boarding students, faculty, parents, and guests. The FOH Leader ensures exceptional service standards, smooth execution of events, and a welcoming atmosphere that reflects the values of the school community.
The FOH Leader works closely with the Food Service Director, The Catering & Allergen Manager, Executive Chef, culinary team, and student staff to maintain high-quality service, operational efficiency, and strong client satisfaction.
Key Responsibilities
Front of House Leadership
Under the direct supervision of the Catering & Allergen Manager - lead & over see's daily FOH operations including dining hall service, café operations, and catered events.
Lead and mentor FOH staff, student workers, and casual employees to ensure consistent service standards.
Maintain a clean, organized, welcoming environment in all dining and service areas.
Monitor service flow and guest satisfaction, making real-time adjustments when needed.
Catering Coordination
Under the direct supervision of the Catering & Allergen Manager - Lead the setup, execution, and breakdown of catered events including boarding dinners, receptions, meetings, and special school functions.
Coordinate with the culinary team to ensure accurate delivery of menu items, timing, and presentation.
Provide on-site support during events,
Maintain catering equipment, event supplies, and inventory.
Customer Service & Client Relations
Build positive relationships with students, faculty, event organizers, and visitors.
Address questions, concerns, or special requests promptly and professionally.
Seek guidance from the Food Service Director and the Catering & Allergen Manager.
Represent the Food Service department at school events, meetings, and planning sessions as needed.
Staff Training & Support
Under the direct supervision of the Catering & Allergen Manager - Assist in onboarding, training, and supervising FOH staff and student workers.
Promote safe food handling, proper service etiquette, and workplace safety practices.
Support scheduling, task assignments, and communication for FOH team members.
Administrative & Operational Duties
Support inventory tracking for FOH supplies and catering needs.
Ensure compliance with health, safety, sanitation, and allergy-awareness standards.
Participate in ongoing quality improvement initiatives.
Qualifications
Required
Minimum 2 years experience in food service, catering, hospitality, or restaurant leadership.
Strong customer service skills with the ability to lead by example.
Experience supervising staff or coordinating events.
Excellent communication and interpersonal skills.
If internal Candidate: Attendance record must be in good standing.
Ability to work flexible hours including evenings and weekends.
Strong organizational and multitasking abilities.
Preferred
Previous experience in a school, camp, or institutional environment.
Knowledge of catering setup, buffet service, and event execution.
SmartServe certification (or willingness to obtain).
Food Handler’s Certification.
Physical Requirements
Ability to stand and walk for extended periods.
Capacity to lift up to 40 lbs (equipment, event supplies).
Comfortable working in a fast-paced environment.
Why Join Our Team?
Supportive, community-focused environment serving students and faculty.
Opportunities for skill development, leadership growth, and event experience.
Stable schedule aligned with the academic calendar.
Be part of a team that values quality, respect, service excellence, and teamwork.