Chef Manager
Aramark
full-time
Posted on:
Location Type: Office
Location: Port-Cartier • Canada
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Job Level
Tech Stack
About the role
- Support daily kitchen operations to a high standard, ensuring compliance with food safety, hygiene regulations, and company policies.
- Assist in menu planning to ensure variety, innovation, and adherence to budgeted profit margins.
- Maintain high standards in food quality, presentation, and service.
- Manage food orders and deliveries, ensuring approved suppliers are used and quality standards are met.
- Ensure HACCP procedures and food safety records are properly implemented and maintained.
- Contribute to stock control, staff training, kitchen cleanliness, and safety.
- Collaborate with the Head Chef on hazard reviews and maintain strong communication with staff and clients.
- Uphold company dress code and assist with any reasonable tasks related to kitchen operations.
Requirements
- Able to lead kitchen operations in the Head Chef’s absence and manage multiple tasks efficiently.
- Strong communication and leadership skills with staff and customers at all levels.
- Skilled in following and giving clear instructions, both written and verbal.
- Holds NVQ Levels 1, 2 & 3 (or equivalent) and Basic Food Hygiene certification.
- 1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation.
- Reliable, self-motivated, flexible, and willing to undergo training as needed.
Benefits
- Your meals and accommodation at camp are provided at no additional cost
Applicant Tracking System Keywords
Tip: use these terms in your resume and cover letter to boost ATS matches.
Hard Skills & Tools
menu planningfood safetyHACCPstock controlfood qualityfood presentationfood servicekitchen operationscatering
Soft Skills
leadershipcommunicationinstructional skillsreliabilityself-motivationflexibility
Certifications
NVQ Level 1NVQ Level 2NVQ Level 3Basic Food Hygiene