Company Overview
Aramark is a leading global provider of food, facilities, and uniform services to a diverse range of sectors including education, healthcare, business, industry, sports, leisure, and corrections. With a strong presence in over 20 countries and a dedicated workforce of approximately 270,000 employees, we are committed to delivering exceptional service and creating meaningful experiences for our clients and their communities.
Summary
The Chef Manager is responsible for leading the day-to-day culinary operations within a dynamic higher education environment. This role ensures the delivery of high-quality food, exceptional customer experiences, and operational excellence across retail dining, catering, conference services, residence dining, and special events.
The Chef Manager provides hands-on leadership to the culinary team while maintaining the highest standards of food safety, sanitation, quality, and financial performance. Working closely with the General Manager, Food Service Director, and campus stakeholders, the Chef Manager plays a key role in creating innovative dining experiences and supporting the overall success of the operation.
Responsibilitie
Key ResponsibilitiesCulinary Operations
· Lead the daily culinary operations across multiple dining locations.
· Ensure consistent food quality, presentation, portion control, and recipe compliance.
· Develop and execute seasonal menus in collaboration with operational leadership.
· Maintain high standards of freshness, product quality, and customer satisfaction.
· Oversee production planning to meet operational and catering requirements.
Catering & Events
· Lead culinary execution for catering, conferences, banquets, VIP functions, and campus events.
· Partner with the catering team to deliver exceptional food quality and service.
· Support menu planning, costing, and event execution.
· Ensure timely and accurate production for all special events.
Food Safety & Quality
· Maintain compliance with all food safety regulations, HACCP principles, and company standards.
· Conduct regular kitchen inspections and implement corrective actions.
· Ensure proper allergen management and dietary accommodation procedures.
· Maintain a clean, safe, and organized kitchen environment.
Financial & Operational Management
· Manage food cost, labour cost, inventory, and waste reduction initiatives.
· Monitor purchasing and inventory levels to maximize efficiency.
· Participate in budgeting, forecasting, and financial reviews.
· Support initiatives that improve productivity and profitability.
Leadership & Team Development
· Recruit, train, coach, and develop culinary team members.
· Foster a positive, respectful, and inclusive work environment.
· Conduct performance reviews and provide regular coaching and feedback.
· Build employee engagement and support succession planning.
Client & Customer Relations
· Build strong relationships with campus stakeholders and client representatives.
· Respond promptly and professionally to customer feedback.
· Support campus events and initiatives that enhance the dining experience.
· Represent the organization in a professional and customer-focused manner.
Operational Excellence
· Ensure staffing levels align with business demands.
· Maintain kitchen equipment and facilities in collaboration with maintenance teams.
· Promote sustainability initiatives, waste reduction, and continuous improvement.
· Support the implementation of new programs, menus, and operational initiatives.
Qualifications
· Red Seal Certified Cook or equivalent culinary certification preferred.
· Minimum 3–5 years of progressive culinary leadership experience in high-volume food service, hospitality, healthcare, or higher education.
· Experience managing retail dining, catering, and banquet operations.
· Strong knowledge of food safety regulations and HACCP principles.
· Experience managing food and labour costs, inventory, and purchasing.
· Demonstrated leadership, coaching, and team development skills.
· Excellent communication, organizational, and problem-solving abilities.
· Proficiency with Microsoft Office and food service management systems.
· Food Safety Certification required.
· First Aid certification is considered an asset.
Core Competencies
· Culinary Leadership
· Customer Focus
· Food Safety & Quality Assurance
· Financial Acumen
· Operational Excellence
· Team Leadership & Coaching
· Planning & Organization
· Communication & Collaboration
· Problem Solving
· Adaptability & Continuous Improvement
Success Measures
· Consistently delivers exceptional food quality and customer satisfaction.
· Achieves food cost, labour, and operational performance targets.
· Maintains excellent food safety and sanitation audit results.
· Successfully executes catering, conference, and special events.
· Develops and retains a high-performing culinary team.
· Builds strong relationships with clients and campus stakeholders while supporting an outstanding dining experience.
Pay: $55,000.00-$65,000.00 per year
Benefits:
- Company pension
- Dental care
- Disability insurance
- Discounted or free food
- Extended health care
- Flexible schedule
- Life insurance
- Paid time off
- Relocation assistance
- Wellness program
Work Location: In person
