Catering Manager
Aramark
full-time
Posted on:
Location Type: Office
Location: Montreal • Canada
Visit company websiteExplore more
Tech Stack
About the role
- Lead and oversee all culinary operations within the catering kitchen, ensuring high standards of food quality, consistency, and presentation
- Develop, update, and execute banquet and event menus in collaboration with the Executive Chef and culinary team
- Review Banquet Event Orders (BEOs) daily and ensure all culinary aspects are planned and executed to specification
- Supervise and train catering kitchen staff, fostering a culture of excellence, safety, and teamwork
- Establish daily kitchen priorities and coordinate food production and plating for events
- Ensure all recipes are prepared according to Aramark’s culinary standards, including portioning, presentation, and allergen compliance
- Maintain inventory control procedures and ensure kitchen readiness with proper tools, supplies, and ingredients
- Conduct regular walkthroughs to monitor cleanliness, equipment maintenance, and food safety compliance
- Collaborate with the Executive Chef on food cost analysis and menu performance
- Support hands-on food preparation and execution for events of varying size and complexity
- Uphold food handling, storage, and sanitation standards in accordance with regulatory and company guidelines
- Serve as a role model and mentor to kitchen staff, supporting ongoing training and development
Requirements
- Red Seal Certification or equivalent culinary accreditation preferred
- Minimum 3–5 years of experience in high-volume catering or banquet culinary operations
- Proven ability to lead and develop kitchen teams in a fast-paced, event-driven environment
- Strong knowledge of food safety standards, allergen protocols, and sanitation practices
- Experience in menu development, food costing, and inventory management
- Excellent organizational and time management skills, with the ability to prioritize multiple events
- Proficient in interpreting Banquet Event Orders (BEOs) and translating them into culinary execution
- Strong communication and interpersonal skills; able to collaborate effectively with cross-functional teams
- Familiarity with catering software (e.g., CaterTrax) and kitchen management systems is an asset
- Complete Food Handlers and Alcohol Service Certifications as required
- Able to work flexible event-based schedule including weekends and evenings
- A valid Quebec driver’s license and clear is required for occasional use of fleet vehicle
Benefits
- 📊 Check your resume score for this job Improve your chances of getting an interview by checking your resume score before you apply. Check Resume Score
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills & Tools
menu developmentfood costinginventory managementfood safety standardsallergen protocolssanitation practicesculinary operationsfood preparationevent executionkitchen staff training
Soft Skills
leadershipteamworkorganizational skillstime managementcommunication skillsinterpersonal skillscollaborationmentoringproblem-solvingflexibility
Certifications
Red Seal CertificationFood Handlers CertificationAlcohol Service Certificationculinary accreditation