Closed listing
Chef Manager
- QC, Canada
- Montréal, QC, Canada
The pay range for this position is $60,000.00 - $65,000.00.
This opening has closed.
The original listing is kept below for reference.
Job details
- Pay
- The pay range for this position is $60,000.00 - $65,000.00.
- Experience
- 3 to 4 years of experience in food service or catering
- Posting language
- English
- Posted
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Search current openingsOriginal job description
Archived listing. The details below describe a past opening.
Job Description
Aramark is seeking a Chef Manager for the L’Oréal dining facility. Are you a culinary leader who enjoys managing operations from start to finish? Join Aramark as a Chef Manager and take charge of culinary operations, team leadership, and the overall customer experience in a dynamic environment. This is an opportunity to showcase your culinary expertise, management skills, and creativity while contributing to operational success. If you are recognized for your leadership, organizational skills, and ability to motivate and develop teams, we would love to hear from you!
- Position: Chef Manager
- Location: L’Oréal Downtown Office (1500 Robert-Bourassa Blvd., Suite 600, Montreal, QC H3A 3S8)
- Start Date: Immediate
- Schedule: Day shift, Monday to Friday
Only candidates selected for an interview and legally eligible to work in Canada will be contacted.
Job Responsibilities
- Organize, cook, and manage the entire meal production process.
- Supervise and coordinate the kitchen and service team, promoting teamwork and a positive collaborative atmosphere.
- Plan catering events and their execution.
- Ensure the high quality of food services and customer satisfaction.
- Optimize food and labor costs.
- Placing orders
- Employee management
- Coordinating hourly employee payroll
- Developing and enforcing various job descriptions
- Ensuring the implementation of management, health, and food safety and hygiene programs
- Implementing various marketing plans
- Conducting monthly inventory
- Administrative tasks
- Being able to respond to operational needs
Qualifications
- 3 to 4 years of experience in food service or catering
- Diploma in catering management/dietetics/vocational diploma in institutional cooking or equivalent experience
- Experience as a chef/sous chef
- Experience in catering is a real asset
- Bilingualism is an asset
- Have very good leadership skills
- Certificate in hygiene and safety from MAPAQ
- Ability to design balanced menus adapted to a corporate environment
- Mastery of various culinary techniques (hot, cold, cooking in large quantities)
What We Offer
- Time to Recharge: Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to your mental health and well-being.
- Comprehensive Health Benefits (No Waiting Period!): From day one, enjoy coverage for dental, prescriptions, vision, massage therapy, and more - because your health matters.
- Future Security: A Self-Directed Pension Plan where every dollar you contribute is matched with two by Aramark - helping you grow your retirement savings faster.
- Well-Being Support: Access Aramark’s Employee Assistance Program for confidential resources and support for you and your family whenever you need it.
- Inclusive Community: Be part of our Employee Resource Groups (ERGs), where we celebrate diversity, build connections, and support one another.
- Exclusive Perks: Enjoy discounts on everyday products and services to make life more affordable.
- Continuous Learning: Benefit from Educational Assistance to support your growth, plus scholarships for your children entering post-secondary studies.
- Career Growth: Clear career path planning and development opportunities tailored to your skills and aspirations.
- Safe & Supportive Workplace: We are deeply committed to providing a safe, healthy, and positive work environment for all.
About Aramark
At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences. We serve more than a dozen industries with pride and passion, building community, connection and careers all across the world.
You'll be surrounded by some of the most innovative minds in the industry and powered by our shared mission to pursue what matters. Here, you'll have the opportunity to do great things for our people, our planet, our partners and our communities. We believe a career should develop your talents, fuel your passions and enable your growth. Supported by committed leadership, you'll be empowered to try new things and find solutions to tough problems. No matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is to help you reach your full potential and pursue what matters.
The pay range for this position is $60,000.00 - $65,000.00.
More about this job
Responsibilities
The Chef Manager is responsible for overseeing the entire meal production process, including cooking, menu planning, and catering event execution. They also manage kitchen staff, handle administrative tasks like payroll and inventory, and ensure compliance with health and safety standards.
Requirements
Candidates must have 3 to 4 years of experience in food service or catering and hold a relevant diploma in catering management, dietetics, or institutional cooking. A valid MAPAQ hygiene and safety certificate and strong leadership skills are required for this role.
Skills
- Culinary leadership
- Kitchen management
- Menu design
- Catering management
- Food safety
- Inventory management
- Team leadership
- Cost optimization
- Payroll coordination
- Marketing plan implementation
- Staff training
- Customer service
- Large quantity cooking
- Hygiene standards
- Operational management
Benefits
- Paid vacation
- Personal/flex days
- Dental insurance
- Prescription drug coverage
- Vision care
- Massage therapy
- Self-directed pension plan
- Employer pension matching
- Employee assistance program
- Employee resource groups
- Discounts on products and services
- Educational assistance
- Scholarships
Visa sponsorship
Not detected in the job text
Categories
- Food & Beverage
- Management & Leadership
- Hospitality
- Administrative
Keywords
- Chef Manager
- Culinary operations
- Catering
- Food service
- MAPAQ
- Menu planning
- Inventory control
- Labor cost management
- Food safety
- Hygiene
- Team management
- Corporate dining
- Payroll
- Marketing
- Hospitality
- Institutional cooking