Title:  Executive Chef - Dalhousie Agricultural Campus

Job Description

We are seeking a skilled and experienced Executive Chef to lead and manage culinary operations within a local college campus in Truro, Nova Scotia. The ideal candidate will be responsible for overseeing all aspects of food preparation, menu planning, catered events, kitchen staff management, and ensuring high standards of food quality, presentation, and service.

You will take a hands-on approach with your culinary expertise on new recipe development, team development and patron relations.  Our Executive Chef also plays a key role in helping us enhance our catering operations, execute Aramark-delivered programs, and meet budgetary requirements.

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 the while delivering on the expectations of parents and the community.

Education - Aramark

Job Responsibilities

•    Plan and develop menus for daily service and special catering events
•    Train and manage kitchen personnel and coordinate all culinary activities
•    Supervise and train kitchen staff to ensure consistent food quality and presentation
•    Oversee food preparation processes and ensure compliance with culinary standards
•    Manage inventory, ordering, and scheduling to maintain efficient kitchen operations
•    Oversee special catering events and provide culinary instruction or demonstrated techniques
•    Ensure adherence to food safety regulations and company policies
•    Monitor food and labor costs, minimizing waste and optimizing resources

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

•    Minimum of 5 years of culinary experience, including team leadership
•    Culinary diploma or degree required
•    Proven experience in kitchen management and menu development
•    Strong knowledge of culinary trends and food production techniques
•    Experience executing upscale, high volume catered events – buffet and plated
•    Advanced knowledge of the principles and practices within the food preparation profession
•    Administrative knowledge for scheduling, approving payroll and budgeting food costs 
•    Excellent organizational, communication, and interpersonal skills

What We Offer 

•    Extended benefits including health, dental and vision from the first day of employment
•    Aramark Canada’s Defined Contribution Pension Plan from the first day of employment
•    Three (3) week’s annual paid vacation + 3 personal days
•    Employee Recognition Program including Service Awards
•    Diverse and inclusive workforce
•    Aramark Scholarship Program for dependents of full- time employees

Education

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 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.