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Chef - Higher Education
ARAMARK - Toronto, ON

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Review and plan day to day activities of Kitchen team, allergy notices, and weekly forecasts and communicate with staff through regular departmental meetings.

Be proactive when dealing with allergies.

Knowledge of all kitchen stations, allocates staff, produce and manage concepts at the location.

Train and Lead a team of 15 - 20 team members including receiver, line cook and dishwashers, ensuring all staff maintain a safe and injury free workplace by following Safe Work Practices, complying with all Sanitation and Health and Safety standards, and ensuring the safe operation of all kitchen equipment

Review menu standards and recipes - update Cooks and Service staff on features, weekly specials, seasonal and special occasion offerings

Producing meals of the highest quality, exceeding our guest's expectations.

Ensure food preparation and presentation standards are upheld and prepared according to the specified menus, recipe and cost.

Ensure all food and operating supplies are ordered, delivered, stored and available when needed. Implement par levels, FIFO, product rotation to maximize product efficiency.

Ensure daily food costs and payroll management are in line with forecast and budget allocations

Perform weekly inventory, usage and participate in analysis of food cost for the component

Continually promote professional work habits, good relationships with other components, and rewarding a job well done.

Coach and support members of your team including: Completing the daily and weekly task list, ensuring proper staffing levels based on business demands, undertaking all New Hire Training including WHMIS, Allergy and Safety sign-offs, identifying any training needs within staff and following up accordingly

Collaborate with both front line team and supervisor to ensure respectful and cohesive focus on all aspects of an outstanding Guest dining experience.

Management Function


The ideal Candidate would have:
Minimum 3 - 5 years of Culinary Experience in high volume operation, along with at least 2 years of supervisor/management experience

Diploma in Culinary Management/Apprenticeship and/or Chef Accreditation

Excellent customer service skills.

Computer knowledge including MS Office applications and E-mail

Strong knowledge of HACCP and Food Safety Standards

Ability to cost menus, maintain budgeted food and labor cost.

Strong leadership and organizational skills, able to motivate, inspire and teach other team members

Develop and build strong relationship across operation and with clients.

Valid "G" license.

Advance FST certification




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Aramark - 2 years ago

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