Assistant General Manager/Executive Chef - Aramark Brock University

Aramark has an intriguing opportunity for an experienced Assistant General Manager who is also a talented Executive Chef for our culinary operations at Brock University in St. Catharine’s, ON. Reporting to the General Manager, The Assistant General Manager/Executive Chef will oversee the daily food service and will be responsible for the profitable management of these services under contract with the Client. Responsibilities include interaction with the Client, customers and employees, and providing vision for growing the business while exemplifying excellent leadership in support of the General Manager. Key Responsibilities: Grow catering and retail business through marketing initiatives in support of the General Manager and on-site Marketing Manager Establish and maintain procedures for purchasing, receiving, storage, preparation and service of food Manage and ensure proper culinary standards and techniques are in place for preparation of food items, production, presentation, and service standards Coordinate and supervise personnel regarding production, merchandising, quality and cost control, labour, scheduling, staffing and training Assist front line managers with any operational and staffing issues in support of the General Manager Support the management team and establish succession plans aligned by the General Manager and employee. Ensure that standards for sanitation and food safety are met & maintained. Adhering to all OHSA standards and compliance that align with Aramark policies. Assist in menu planning and execution for all lines of business. Aid in the business plans, budgets and forecast exercises Review and understand financial operating results in order to achieve company and Client objectives Support in developing new initiatives and programs to improve sales and customer satisfaction Ensure accurate and timely financial reporting for all business units Ensure compliance with Collective Bargaining Agreement and Human Resources Programs Actively conduct unplanned safety audits with the mind set of “Always tour ready” Direct reports consist of Fresh Food Company, Retail and Catering leaders Qualifications University Degree or College Diploma in Culinary, Hospitality or Business is preferred Successfully demonstrated experience in a leadership capacity, managing a staff of direct reports between 15-20 while overseeing a staff of 150-200 employees Minimum 5 years progressive management experience in a multi-unit and similar sized operation Minimum 5 years of Culinary experience, fine dining, retail presentation experience and catering Experience with menu construction, culinary trends, chef training, coaching and development Experience working in a unionized environment would be a definite asset Demonstrated leadership and organizational skills Strong analytical, project planning, and excellent financial management skills Excellent communication skills and ability to communicate effectively with Clients, customers, colleagues, and staff

Location: Port Robinson, CA

Posted Date: 3/3/2025