Executive Chef - Dalhousie Agricultural Campus

Job summary

Lead culinary and catering operations, including menu development, food preparation, kitchen staff management, and service for daily dining and special events. Maintain food quality and safety standards while managing inventory, scheduling, budgets, and costs, and minimizing waste.

Job details

Job Description We are seeking a skilled and experienced Executive Chef to lead and manage the culinary and catering operations at Dalhousie Agricultural Campus in Bible Hill, Nova Scotia. The Executive Chef is be responsible for overseeing all aspects of food preparation, menu planning, catered events, kitchen staff management, and ensuring high standards of food quality, presentation, and service.You will take a hands-on approach with your culinary expertise on new recipe development, team development and patron relations. Our Executive Chef also plays a key role in helping us enhance our catering operations, execute Aramark-delivered programs, and meet budgetary requirements. Culinary experiences and well-maintained environments are fundamental to student success. From brain-powering ingredients to comforting flavor combinations, nutritious food doesn't have to be boring. Aramark chefs and dietitians are constantly reviewing the latest insights and food trends to find the next culinary innovation and help students discover their love of food.We partner with you to enhance the student experience, support parents, and collaborate with administration, all the while delivering on the expectations of parents and the community. Job Responsibilities Plan and develop menus for daily service and special catering events Train and manage kitchen personnel and coordinate all culinary activities Supervise and train kitchen staff to ensure consistent food quality and presentation Oversee food preparation processes and ensure compliance with culinary standards Manage inventory, ordering, and scheduling to maintain efficient kitchen operations Manage and execute special catering events and provide culinary instruction or demonstrated techniques Ensure adherence to food safety regulations and company policies Monitor food, labor, and expense minimizing waste and optimizing resources 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 of 5 years of culinary experience, including team leadership Culinary diploma or degree required Proven experience in kitchen management and menu development Strong knowledge of culinary trends and food production techniques Experience executing upscale, high volume catered events ? buffet and plated Advanced knowledge of the principles and practices within the food preparation profession Administrative knowledge for scheduling, approving payroll and budgeting food costs Excellent organizational, communication, and interpersonal skills What We Offer You Time to Recharge: Three weeks of paid vacation for all new salaried hires, plus 3 personal/flex days dedicated to your mental health and well-being. Comprehensive Health Benefits (No Waiting Period!): From day one, enjoy coverage for dental, prescriptions, vision, massage therapy, and more because your health matters. Future Security: A Self-Directed Pension Plan where every dollar you contribute is matched with two by Aramark helping you grow your retirement savings faster. Well-Being Support: Access Aramark's Employee Assistance Program for confidential resources and support for you and your family whenever you need it. Inclusive Community: Be part of our Employee Resource Groups (ERGs), where we celebrate diversity, build connections, and support one another. Continuous Learning: Benefit from Educational Assistance to support your growth, plus scholarships for your children entering post-secondary studies. Career Growth: Clear career path planning and development opportunities tailored to your skills and aspirations. Safe & Supportive Workplace: We are deeply committed to providing a safe, healthy, and positive work environment for all. Education Trade School 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 across 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 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 annual salary for this position is $60,000 - $65,000

What you’ll do

Lead culinary and catering operations, including menu development, food preparation, kitchen staff management, and service for daily dining and special events. Maintain food quality and safety standards while managing inventory, scheduling, budgets, and costs, and minimizing waste.

Requirements

Requires at least five years of culinary experience, including team leadership, and a culinary diploma or degree. Candidates should have kitchen management and menu development experience, expertise in high-volume catered events, strong food production knowledge, and administrative, organizational, communication, and interpersonal skills.

Benefits

• Three Weeks Of Paid Vacation • Three Personal/Flex Days • Health Benefits • Dental Coverage • Prescription Coverage • Vision Coverage • Massage Therapy Coverage • Self-Directed Pension Plan With Employer Matching • Employee Assistance Program • Employee Resource Groups • Educational Assistance • Scholarships For Employees' Children • Career Development Opportunities • Safe And Supportive Workplace

Listed skills

• Budgeting · Preferred
• Cost Control · Preferred
• Food safety · Preferred
• Food preparation · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred
• scheduling · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Menu Planning
• Culinary Operations
• Catering Operations
• Kitchen Management
• Team Leadership
• Staff Training
• Food Preparation
• Food Safety
• Inventory Management
• Ordering
• Scheduling
• Budgeting
• Payroll Administration
• Cost Control
• Recipe Development
• Event Management

Job areas

• Food & Beverage
• Hospitality
• Management & Leadership