Title:  Executive Chef

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