12/18/2012 09:21 AM
at an Aramark component you are primarily responsible for the day-to-day supervision of the kitchen, and cooking / preparation of menu items and specials. You are responsible for an adequate amount of prepared items and mis-en-place to facilitate the smooth and efficient operation of the unit, with particular emphasis placed on planning ahead, and delegating responsibility to your staff in order to have adequate supplies on hand for all a la carte and catering requirements. As chef you are responsible for supervising and enforcing all quality and quantity standards as dictated by the District Executive Chef, or Aramark standards, whichever apply. You will keep and update all required records, such as food costing, inventory, labour costing, Sanitation and Safety Audits, Food Safety Plans and WHMIS records, as is required. You may be called upon from time to time to aid in the training and guidance of other staff. You may be required to work on the service line during business hours, and interact with customers and clients in a retail service environment.
As a valuable and competent member of the component's management team you will display the following qualities:
The ideal candidate maintains a friendly and professional attitude toward staff, supervisors, customers and clients at all times and strives to make the working environment conducive to productivity and a wholesome working experience for all. You are not temperamental, and you are not prone to aggressive outbursts or tantrums. You are aware of, and follow all provincial, federal, and company standards and regulations in respect of:
Sexual and other harassment
Violence in the work place
The ideal candidate is a committed team player, and willing to help out wherever help is needed, including, but not limited to, working in another component, either temporarily, or permanently, as is required. You are willing and able to perform any of the jobs under your care, including any and all cooking positions, dish washing, and working on the service line, if the need should arise.
You are aware of the need to familiarize yourself with company policies and ongoing training requirements, and you are willing to participate in any training, schooling, upgrading or retraining by or through the company as may be required.
The ideal candidate would be a responsible and reliable individual, who can work with a minimum of supervision. If applicable, you work closely with the unit manager to maintain the standards and guidelines set out in a variety of documents, including the annual budget, employment and work place policies, and directives issued by various departments from time to time, as well as any standards or restrictions placed on the unit operator by the client or land lord. You work in a supportive and proactive manner to ensure the effective operation of the unit, and advise the manager or district management staff of any shortcomings or concerns, which may arise from time to time. You work closely with the FOH manager / FSD to execute catering orders and daily menus and you co-operate with the FOH manager to manage the unit effectively.
The ideal candidate would have a thorough knowledge of all cooking practices as is expected of a chef by industry standards:
You hold a provincial journeyman's certificate in cooking (or equivalent)
You have a minimum of five years' post-apprenticeship experience in cooking, in a related environment, with a minimum two years in a supervisory role
You hold a provincial FoodSafe certificate
You have a keen interest in a variety of specialty cooking disciplines, including ethnic cuisines, vegetarian cooking, health-conscious cooking and cooking for a variety of customer preferences and dietary requirements.
You display and practice uncompromisingly high standards of personal hygiene and sanitary work place habits, and you are cognizant of the dangers poor sanitation poses to a food service environment. This includes, but is not limited to:
Wearing a clean uniform, apron, work towels, hat or hair net, and other facial hair restraint as may be required, and as dictated by Aramark uniform standards, and your supervisors.
Wearing WCB approved, safe footwear.
Refraining from eating, drinking, chewing gum, or causing any other unnecessary hand-to-mouth contact while at a work station.
Supervising, and enforcing provincial and Aramark sanitation standards in all your workers.
Good working knowledge of menu planning and engineering, food costing, yield calculation, and portion control, and you strive to control, regulate and document the same, as is necessary.
Familiar with, and capable of maintaining all required records pertaining to food safety, purchasing, labour and food cost control including, but not limited to:
Temperature logs for refrigerators, freezers, and hot holding units
Temperature logs for dish washers
Website : http://www.aramark.com