Catering Chef - Business Dining (Old Toronto)

Job Title

Aramark is recruiting a Catering Chef to manage our Conference, Meeting and Events Catering in a corporate business dining setting in downtown Toronto. Job Overview

The Catering Chef oversees all culinary operations for corporate catering such as executive meetings, client events, and employee functions. Working closely with the Executive Chef and Catering Manager, the Catering Chef develops and delivers innovative, upscale, and cost-effective catering solutions within a business dining environment.Responsibilities

Develop and execute customized catering menus for diverse corporate events and executive functions Ensure high-level culinary production through precise flavor profiling, presentation standards, and portion control Lead, train and direct kitchen staff to optimize workflow, productivity, and event execution qualityEnforce strict food safety, sanitation and HACCP protocols across all prep, cooking, holding and storage areas Manage procurement, inventory levels, and cost controls to meet financial targets and reduce waste Collaborate with the Executive Chef and cross‑functional catering, events and service teams to ensure seamless operational executionModify menus and production processes to meet dietary restrictions, allergen requirements and client‑specific needs Conduct client tastings and support menu planning and event customization to ensure stakeholder satisfaction Uphold Aramark’s standard food program, ensuring product quality, consistency and brand integrityEnsure full compliance with Aramark SAFE standards, Quality Assurance protocols, and all occupational and environmental safety regulations Adhere to all applicable corporate policies, including safety, health and regulatory compliance Qualifications

Minimum 5 years culinary experience in upscale fine dining and recipe creation Previous kitchen management experience required Culinary diploma or degree required; Red Seal Certification preferred Experience with menu construction, culinary trends, chef training, coaching and development Proven ability to develop menu offerings for day‑to‑day offerings and executive catered eventsExperience scheduling staff, managing inventory, food and labor costs, and reducing wastage Requires advanced knowledge of the principles and practices within the food profession Excellent communication, organization and interpersonal skills required Benefits

Extended advantages including health, dental and vision from the first day of employment Aramark Canada’s Defined Contribution Pension Plan from the first day of employment Three (3) weeks annual paid vacation plus 3 personal days Employee Recognition Program including Service Awards Diverse and inclusive workforceAramark Scholarship Program for dependents of full‑time employees Pay range: $58,000.00 - $68,000.00.

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