Oversee culinary and catering operations at the Donald Gordon Hotel and Conference Centre as Culinary Operations Manager. Provide leadership to enhance guest services. As a crucial part of Aramark, you will report to the Executive Chef, responsible for managing food services and leading a team of culinary professionals.
This role requires a robust focus on compliance with safety standards and quality assurance to enhance the dining experience for hotel and conference guests. Key Responsibilities:
- Manage day-to-day culinary operations effectively
- Lead a team of up to 6 unionized cooks and dishwashers
- Ensure adherence to health and safety regulations
- Develop operational forecasts and monitor costs
- Administer staff scheduling and training processes Requirements:
- 3-5 years in a comparable food service role
- Culinary degree or diploma preferred
- Previous experience in a unionized setting is advantageous
- Excellent communication and organizational skills
- Availability for evenings and weekends as required Utilize your culinary management skills to provide excellent service and lead a motivated team at Aramark.