Red Seal Chef - Remote Sites Across Canada

Job Description Aramark Remote Workplace Services is seeking experienced Chefs to join our growing team. As our operations continue to expand across Canada, we are looking for culinary professionals who are passionate about delivering exceptional food service, leading teams, and creating memorable guest experiences in remote camp environments. Our Chefs play a key role in the success of our operations, working alongside passionate teammates and leaders who are committed to supporting one another's growth and development. This position focuses on leading kitchen operations, developing team members, driving service excellence, and implementing best practices that contribute to operational success. Working in a remote lodge, camp, or industrial catering environment is considered an asset. What We Offer 14 days on / 14 days off or 20 days on / 10 days off rotations(depending on location) Transportation provided Comprehensive benefits package Opportunities for career growth and advancement Supportive and team-oriented culture Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Minimum 4 years of culinary experience required 2+ years of leadership or management experience preferred Culinary degree, Red Seal certification, or an equivalent combination of education and experience required Strong ability to multitask and manage competing priorities in a fast-paced environment Ability to communicate goals, expectations, and priorities clearly to team members Advanced knowledge of culinary principles, food production, sanitation, and kitchen operations Demonstrated experience leading teams, coaching employees, and resolving operational challenges Strong verbal, written, and interpersonal communication skills Experience working in remote camps, lodges, or high-volume food service environments is considered an asset Strong commitment to food safety, workplace safety, and customer satisfaction 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 around 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 Chef is responsible for leading kitchen operations, managing culinary teams, and ensuring high standards of food production and service excellence. They must also maintain food safety compliance, manage inventory, and foster positive relationships with clients and guests in remote environments.

Candidates must have a minimum of 4 years of culinary experience and a Red Seal certification or equivalent degree. Strong leadership skills and the ability to work in fast-paced, remote camp environments are essential.

• Transportation provided • Comprehensive benefits package • Career growth and advancement opportunities

• Customer servicePreferred
• Supply chain managementPreferred
• Quality assurancePreferred
• Operational ExcellencePreferred
• Food safetyPreferred
• CommunicationPreferred
• MultitaskingPreferred
• SanitationPreferred
• Team LeadershipPreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Culinary production
• Team leadership
• Food safety
• Menu planning
• Inventory management
• Staff training
• Operational excellence
• Quality assurance
• Budget management
• Supply chain management
• Performance management
• Customer service
• Multitasking
• Communication
• Sanitation
• Kitchen operations
• Training Records Management
• Employee Coaching
• Business Metrics
• Equipment Operation
• Food Quality Assurance And Control
• Food Plating And Presentation
• Supply Chain
• Red Seal Certification
• Service Standards
• Management
• Customer Service
• Procurement
• Food Services
• Food Safety And Sanitation
• Leadership
• Innovation
• Interpersonal Communications
• Operational Excellence
• Operations
• Performance Metric
• Purchasing
• Quality Assurance
• Coaching
• Team Leadership
• Team Oriented
• Environment Health And Safety
• Workplace Safety

• Food & Beverage
• Hospitality
• Management & Leadership
• Trades
• Chef
• Chefs
• Chefs and Head Cooks

Minimum education

Professional degree

Minimum experience

2+ years

Posting language

English

Working hours

40 hours per week