Bilingual Director of Culinary Development

Location CA-QC-Montreal
Posted Date 1 month ago(1/19/2018 3:08 PM)


Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Learn more at



Reporting to the District Manager, the Director of Culinary Services is part of the management team. This position is responsible for the supervision, planning, organization of nourishment and refreshments. Ensuring world class standards and positive dining experience that includes appealing and nutritious foods. The Director of Culinary Services facilitates dialogue and decision making that effectively balances operational needs and inputs with the creative strategy to surpass our client’s needs.

This position requires someone who is Billingual with fluency in English and French.




  • Be the key contact person with the contract caterers and the client for all business and operations  related to the food and beverage program
  • Provide leadership and management of Quality Assurance (QA) program and is  accountable for the quality and specifications of the food provided to the client
  • Be the liaison between Aramark supply chain, Aramark Culinary Innovation Centre and the client for all supply chain changes and new product development.
  • Work collaboratively with the Aramark Culinary Innovation Centre on recipe development.
  • Work collaboratively with the Contract Caterers on the industrialization of all recipe development
  • Provide coaching and training to the caterers on execution and QA standards
  • Be responsible for client feedback on quality of food, and main contact for customer complaints.
  • Facilitate solution development for new and recurring issues



  • Bachelor's degree in Hospitality or Culinary Management (and/or requisite industry and management experience)
  • Must have certifications: Red Seal Certification or CCC (Certified Chef Cuisine) preferable and ServSafe Certification
  • Bilingual in French and English is required.
  • Industrial culinary experience a requirement
  • Red Seal Certification or CCC (Certified Chef Cuisine) preferable
  • Minimum 10 years relevant culinary experience (culinary operations management preferred)
  • Demonstrated expertise in cooking, menu and recipe writing and development,
  • Solid understanding of HACCP standards and all provincial food safety legislation.
  • Proficiency in Microsoft Office suite applications and an operating knowledge of food management systems.
  • Strong process skills, a LEAN / six sigma certification would be an asset
  • Excellent Customer service and problem resolution.
  • Strong organization and communication skills
  • Demonstrated experience in managing people and leading teams.

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