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    Bilingual Executive Chef - Ottawa, Canada - Aramark

    Aramark
    Aramark Ottawa, Canada

    3 days ago

    Aramark background
    Description


    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
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