• Executive Chef - Remote Camp

    Location CA-ON-Toronto
    Posted Date 1 week ago(2/14/2020 10:35 AM)
    ID
    286686
    Category
    Culinary
  • Overview

    At Aramark Canada, our people are important to us. Our 14,000+ team members coast to coast; deliver experiences that enrich and nourish thousands of lives every day through innovative services in food, facilities and uniforms. To show our employees how much we appreciate their efforts, we do everything we can to make sure they feel included, supported and encouraged. Aramark Canada proudly partners with world class post-secondary institutions, world renowned hospitals, major league sports venues and leading global businesses.  As part of a global team that spans 19 countries and has over 200,000 team members; we strive to achieve a safe, diverse and inclusive workforce that our employees can be proud of.

    Learn more at www.aramark.ca

    Description

    The Lodge Catering (Executive ) is responsible for ensuring high standards are
    met and includes an emphasis on the sustainability of food products. The quality, presentation,
    and timeliness of meals have a huge impact on the client standards and staff morale. The
    Lodge Catering (Executive ) also plays a major role in maintaining positive
    attitudes in the kitchen by frequent communication with kitchen staff and by giving effective
    feedback about work performance.

     

    Areas of responsibilities include:

    • Collaborates with his/her supervisors on a weekly basis for planning and brainstorming.
    • Establish and evaluate core menu in consultation with supervisor:
      • Plan the weekly menu with input from cooks and bakers.
      • Meet weekly with supervision to evaluate menu.
    • Ensure proper receiving, storage, and rotation of products waste and maximize thorough.
      usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food.
      Ensure that the food service vision and goals are being met:
      • Establish portion sizes, test new recipes and file recipes for all new menu items.
      • Ensure all food is consistently prepared and presented according to the vision.
        established and agreed upon by the Lodge Operations and the Client.
    • Safety and sanitation:
      •  Train and oversee staff to ensure safety and sanitation in food preparation areas.
      • Ensure all equipment is kept clean and in good working condition.
    • Train staff on proper use of all equipment.
      Administrative duties:
      • Review invoices from vendor for accuracy.
      • Review and update computer files related to food service as needed
      • Food inventories.
      • Signage and labels.
    • Training
      • Train and supervise all food service staff in the proper preparation
      • Presentation of menu items according to established standards.
      • Train and supervise staff to exceed basic sanitation standards.
      • Train staff for safe and proper use of all equipment, chemicals, and tools.
      • Plan and hold group meetings or prepare memos as needed to address changes or refinements to procedures.
    • Staff Evaluations.
    • Communicate effectively and frequently with staff to give feedback about work performance and to convey necessary information about menu changes, guest meal counts, inventory updates, and procedural changes. Core staff usually includes:
      • 1 Sous (usually cooks 3 dinners).
      • 2 Bakers (part-time baker, part-time dinner or breakfast cook)
      • 3-4 Dinner Cooks (usually cook one breakfast).
      • 4-5 Breakfast Cooks (usually spend workweek split with other position).
      • 5-6 Assistant Cooks – entry level position (may work another kitchen position or in another department).
      • Kitchen General helpers – daytime dishwashers and breakfast cook assistant, often work only 1 day/week in the kitchen.

    Qualifications

    • Five or more years progressive professional cooking or catering experience required, including two or more years supervisory and/or management experience in the culinary field.
    • Demonstrated ability to teach, supervise, and evaluate employees
    • Strong interest in training and coaching.
    • Professional culinary training desired.
    • B.A. or B.S. considered an asset.
    • Seasonal hospitality cooking experience desired.
    • Professional baking experience (artisan breads, pastries) desired
    • Ability to fill-in for any kitchen position.
    • Demonstrated quality in leadership and written and verbal communication skills.
    • HACCP training desired.
    • Computer literacy: Microsoft office, willingness to learn
    • Basic accounting experience.
    • Professional Cooking Designation (Inter-Provincial Red Seal Certification).

    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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