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The Lodge Catering Manager (Executive Chef) is responsible for ensuring high standards are
met and includes an emphasis on the sustainability of food products. The quality, presentation,
and timeliness of meals have a huge impact on the client standards and staff morale. The
Lodge Catering Manager (Executive Chef) also plays a major role in maintaining positive
attitudes in the kitchen by frequent communication with kitchen staff and by giving effective
feedback about work performance.
Areas of responsibilities include:
Collaborates with his/her supervisors on a weekly basis for planning and brainstorming.
Establish and evaluate core menu in consultation with supervisor:
Plan the weekly menu with input from cooks and bakers.
Meet weekly with supervision to evaluate menu.
Ensure proper receiving, storage, and rotation of products waste and maximize thorough.
usage of food through careful ordering, proper and well-organized storage, use of proven recipes, and creative use of leftover food.
Ensure that the food service vision and goals are being met:
Establish portion sizes, test new recipes and file recipes for all new menu items.
Ensure all food is consistently prepared and presented according to the vision.
established and agreed upon by the Lodge Operations Manager and the Client.
Safety and sanitation:
Train and oversee staff to ensure safety and sanitation in food preparation areas.
Ensure all equipment is kept clean and in good working condition.
Train staff on proper use of all equipment.
Review invoices from vendor for accuracy.
Review and update computer files related to food service as needed
Signage and labels.
Train and supervise all food service staff in the proper preparation
Presentation of menu items according to established standards.
Train and supervise staff to exceed basic sanitation standards.
Train staff for safe and proper use of all equipment, chemicals, and tools.
Plan and hold group meetings or prepare memos as needed to address changes or refinements to procedures.
Communicate effectively and frequently with staff to give feedback about work performance and to convey necessary information about menu changes, guest meal counts, inventory updates, and procedural changes. Core staff usually includes:
1 Sous Chef (usually cooks 3 dinners).
2 Bakers (part-time baker, part-time dinner or breakfast cook)
3-4 Dinner Cooks (usually cook one breakfast).
4-5 Breakfast Cooks (usually spend workweek split with other position).
5-6 Assistant Cooks – entry level position (may work another kitchen position or in another department).
Kitchen General helpers – daytime dishwashers and breakfast cook assistant, often work only 1 day/week in the kitchen.
Five or more years progressive professional cooking or catering experience required, including two or more years supervisory and/or management experience in the culinary field.
Demonstrated ability to teach, supervise, and evaluate employees
Strong interest in training and coaching.
Professional culinary training desired.
B.A. or B.S. considered an asset.
Seasonal hospitality cooking experience desired.
Professional baking experience (artisan breads, pastries) desired
Ability to fill-in for any kitchen position.
Demonstrated quality in leadership and written and verbal communication skills.
HACCP training desired.
Computer literacy: Microsoft office, willingness to learn
Basic accounting experience.
Professional Cooking Designation (Inter-Provincial Red Seal Certification).
Please note all candidates considered for hire will be required to successfully pass a criminal background check. Accommodations for job applicants with disabilities are available upon request.