Executive Chef

• Lead and mentor the kitchen team, ensuring consistent execution of culinary standards, service expectations, and operational procedures
• Oversee all kitchen operations, including daily meal service, catering for school events, and special functions
• Conduct regular safety observations and ensure all staff follow food safety, sanitation, and workplace safety protocols
• Support food preparation as needed and collaborate with other locations on culinary development and compliance
• Ensure all operational logs (HACCP, sanitizer, temperature checks, waste tracking, etc.) are completed accurately
• Audit cleanliness and food service areas daily to meet school, regulatory, and company standards
• Complete monthly inventory and maintain accurate records within accounting software
• Build and manage staff schedules in Kronos at least one week in advance
• Lead departmental meetings and participate in school facing meetings as required
• Support marketing initiatives, open houses, and community engagement events
• Manage ordering (Sysco, Agropur, Weston, Centennial) and oversee food cost, PRD, and budget performance
• Enter invoices daily and maintain accurate financial documentation
• Oversee the retail outlet or tuck shop, leveraging Aramark marketing programs and creating engaging pop up concepts for students
• Ensure proper food handling and temperature control procedures are followed at all times
• Collaborate with the Dietitian to update diet sheets and communicate changes to staff
• Assist with menu development, incorporating seasonality, student preferences, and Aramark culinary programs (e.g., Prima, Enable)
• Maintain a warm, service oriented approach with students, faculty, staff, and visitors
• Ensure compliance with all safety and regulatory standards, including WHMIS, OH&S, Public Health, Accommodation Standards, and internal audits
• Act as interim manager during Operations Manager absences
• Support people development, recognition programs, and succession planning

• A minimum 2 year college diploma in Management, Hospitality, Dietetics, or a related field
• Food Safe Certification (asset) and culinary certification (asset but not required)
• 2-3 years of supervisory or management experience, ideally in education, hospitality, or a similar structured environment
• Strong communication, leadership, and decision making skills
• Proficiency with Microsoft Word, Excel, and Office applications
• Ability to meet the physical demands of the role, including lifting, bending, standing, and walking
• Comfort wearing uniforms and required PPE

• 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.

Aramark