• Executive Chef

    Location CA-ON-Scarborough
    Posted Date 4 weeks ago(9/28/2018 11:36 AM)
  • Overview

    About Aramark
    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 www.aramark.ca


    About Higher Education
    When it comes to on-campus dining, facilities services, sport arenas and conference center services, Aramark is the real head of the class. Partnering with close to 600 colleges and universities throughout the United States, we strive to provide the best residential, retail, and catering options, service and facilities for students, faculty and administrator. Our programs are second to none in their innovation, excellence and results. As part of our commitment, we are determined to build and develop the best team of professionals in the industry - people who aren't afraid of spearheading change, who know how to lead and who appreciate endless opportunity.
    The Executive Chef  is responsible for all aspects of food production, food safety, and all other activities which support food quality and Operational Excellence.
    • Develop and be accountable for a safety culture that creates a work environment where no one gets hurt.
    • Ensure quality, consistency, and adherence to standards based on Aramark Higher Education Operation Excellence.
    • Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
    • Estimate food consumption and requisition or purchase food, select and develop recipes, standardize production recipes to ensure consistent quality, establish presentation technique and quality standards, and plan and price menus.
    • Ensure culinary equipment is properly operated and maintained.
    • Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques.
    • Assist in supervision of kitchen personnel with responsibility for hiring, discipline, performance reviews, and initiating pay increases.
    • Responsible for component menu planning, costing, and brand management.
    • Ensure component compliance with sanitation and safety requirements.
    • Coordinate activities with other internal departments and participates in management team meetings.
    • Interface with vendors and key service users within client organization.
    • Ensure standard of 90/10 rule is met in kitchen.


    • Must have minimum two-year culinary certificate from accredited school or have related experience such as apprenticeship.
    • Minimum  of 10 years kitchen experience, 2 within an Executive Chef role
    • Experience within a high volume environment- minimum of 1000 meals per day 
    • Prior experience developing and leading sustainable and healthy dining programs
    • Excellent presentation and culinary skills 
    • Proven ability to teach and coach others within the kitchen
    • Experience as an Executive Chef or Sous Chef  within managed dining services highly preferred
    • ServSafe Certified.

    Please note all candidates considered for hire will be required to successfully pass a criminal background check. Accommodations for job applicants with disabilities are available upon request.

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