Lead culinary operations with Aramark as Executive Sous Chef, combining hands on cooking, food quality leadership, and kitchen safety oversight. This primarily Monday to Friday daytime role requires flexibility.

Reporting to the Executive Chef, you will direct daily kitchen operations and shape the overall food experience. Your work covers menu direction, production, plating, costing, labour management, scheduling, training, and quality control. You will also support catering execution, financial reporting, and company culinary programs.

Key Responsibilities:
Set daily culinary standards for exceptional food and guest experiences
Execute culinary programs consistently across quality, service, and safety
Oversee production, plating, costing, scheduling, and kitchen training




Build and mentor cooks throughout the kitchen brigade
Champion food safety, sanitation, and regulatory compliance

Requirements:
Red Seal Certification or equivalent culinary training
At least three years of kitchen leadership experience
Banquet or catering culinary operations experience is an asset
Basic computer skills for inventory, ordering, scheduling, and reporting
Robust communication, organization, and conflict resolution skills

Bring culinary leadership, financial awareness, coaching, and safety expertise to Aramark’s daily kitchen operation and student food experience.
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📌 Executive Sous Chef Culinary Operations Vulcan County
🏢 Aramark Canada
📍 Vulcan County