Head Chef

• Lead and oversee all culinary operations within the catering kitchen, ensuring high standards of food quality, consistency, and presentation
• Develop, update, and execute banquet and event menus in collaboration with the culinary team
• Review Banquet Event Orders (BEOs) daily and ensure all culinary aspects are planned and executed to specification
• Supervise and train catering kitchen staff, fostering a culture of excellence, safety, and teamwork
• Establish daily kitchen priorities and coordinate food production and plating for events
• Ensure all recipes are prepared according to Aramark’s culinary standards, including portioning, presentation, and allergen compliance
• Maintain inventory control procedures and ensure kitchen readiness with proper tools, supplies, and ingredients
• Conduct regular walkthroughs to monitor cleanliness, equipment maintenance, and food safety compliance
• Collaborate with the Kitchen Manager on food cost analysis and menu performance
• Support hands-on food preparation and execution for events of varying size and complexity
• Uphold food handling, storage, and sanitation standards in accordance with regulatory and company guidelines
• Serve as a role model and mentor to kitchen staff, supporting ongoing training and development

• Red Seal Certification or equivalent culinary accreditation preferred
• Minimum 3–5 years of experience in high-volume catering or banquet culinary operations
• Proven ability to lead and develop kitchen teams in a fast-paced, event-driven environment
• Strong knowledge of food safety standards, allergen protocols, and sanitation practices
• Experience in menu development, food costing, and inventory management
• Excellent organizational and time management skills, with the ability to prioritize multiple events
• Proficient in interpreting Banquet Event Orders (BEOs) and translating them into culinary execution
• Strong communication and interpersonal skills
• able to collaborate effectively with cross-functional teams
• Familiarity with catering software (e.g., CaterTrax) and kitchen management systems is an asset
• Complete Food Handlers and Alcohol Service Certifications as required
• Able to work flexible event-based schedule including weekends and evenings
• A valid driver’s license and clear is required for occasional use of fleet vehicle

Familiarity with catering software (e.g., CaterTrax) and kitchen management systems is an asset