Hospitality & Tourism · Permanent
Red Seal Chef - Remote Sites Across Canada
Aramark · Kentucky, United States
- Location: Kentucky, United States
- Employment: Permanent
Job description
Overview
In this role you lead kitchen operations across remote camp environments, delivering high-quality food service and guest experiences. You will manage chef managers and hourly staff, drive service excellence, and implement best practices to ensure food safety and efficiency. You'll collaborate with cross-functional teams to align culinary production with the Executional Framework and regional trends. This position offers rotations, growth opportunities, and a supportive culture in a dynamic remote setting. You'll be at the core of shaping memorable dining experiences while maintaining margins and safety standards.
Compensation / Benefits
• rotation schedules (14/14 or 20/10)
• transportation provided
• comprehensive benefits package
• career growth and advancement
• supportive and team-oriented culture
Responsibilities
• Lead culinary production and ensure alignment with the Executional Framework
• Maintain culinary standards for preparation, presentation, and service
• Manage a culinary team including chef managers and hourly staff
• Train and coach kitchen employees on best production practices
• Plan team meetings, daily huddles, and maintain staff training records
• Develop client and guest rapport and interact with guests daily
• Monitor regional culinary trends and communicate insights
• Deliver food and labor targets while focusing on margin improvement
• Ensure food quality, safety, and compliance with Aramark standards
• Oversee equipment operation, waste management, and procurement processes
• Ensure adherence to safety, health, wage and hour policies
Key requirements
• Minimum 4 years of culinary experience
• 2+ years of leadership or management experience
• Culinary degree, Red Seal certification, or equivalent
• Strong multitasking and prioritization in fast-paced environments
• Clear communication of goals and expectations to team
• Advanced knowledge of culinary principles, sanitation, and kitchen operations
• Experience leading teams and resolving operational challenges
• Strong verbal, written, and interpersonal communication
• Experience in remote camps, lodges, or high-volume settings is an asset
• Commitment to food safety, workplace safety, and customer satisfaction
• leadership
• coachability
• communication
• culinary production
• sanitation and food safety
• labor and inventory management
In this role you lead kitchen operations across remote camp environments, delivering high-quality food service and guest experiences. You will manage chef managers and hourly staff, drive service excellence, and implement best practices to ensure food safety and efficiency. You'll collaborate with cross-functional teams to align culinary production with the Executional Framework and regional trends. This position offers rotations, growth opportunities, and a supportive culture in a dynamic remote setting. You'll be at the core of shaping memorable dining experiences while maintaining margins and safety standards.
Compensation / Benefits
• rotation schedules (14/14 or 20/10)
• transportation provided
• comprehensive benefits package
• career growth and advancement
• supportive and team-oriented culture
Responsibilities
• Lead culinary production and ensure alignment with the Executional Framework
• Maintain culinary standards for preparation, presentation, and service
• Manage a culinary team including chef managers and hourly staff
• Train and coach kitchen employees on best production practices
• Plan team meetings, daily huddles, and maintain staff training records
• Develop client and guest rapport and interact with guests daily
• Monitor regional culinary trends and communicate insights
• Deliver food and labor targets while focusing on margin improvement
• Ensure food quality, safety, and compliance with Aramark standards
• Oversee equipment operation, waste management, and procurement processes
• Ensure adherence to safety, health, wage and hour policies
Key requirements
• Minimum 4 years of culinary experience
• 2+ years of leadership or management experience
• Culinary degree, Red Seal certification, or equivalent
• Strong multitasking and prioritization in fast-paced environments
• Clear communication of goals and expectations to team
• Advanced knowledge of culinary principles, sanitation, and kitchen operations
• Experience leading teams and resolving operational challenges
• Strong verbal, written, and interpersonal communication
• Experience in remote camps, lodges, or high-volume settings is an asset
• Commitment to food safety, workplace safety, and customer satisfaction
• leadership
• coachability
• communication
• culinary production
• sanitation and food safety
• labor and inventory management