Catering Chef - Business Dining (Toronto)

Job Description

Aramark is recruiting a Catering Chef to manage our Conference, Meeting and Events Catering in a corporate business dining setting in downtown Toronto. The Catering Chef oversees all culinary operations for corporate catering such as executive meetings, client events, and employee functions. This role ensures consistent, high-quality menu execution and exceptional guest experience. 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.Job Responsibilities

Develops and executes customized catering menus for diverse corporate events and executive functions. Ensures high-level culinary production through precise flavour profiling, presentation standards, and portion control. Leads, trains and directs kitchen staff to optimize workflow, productivity, and event execution quality.Enforces strict food safety, sanitation, and HACCP protocols across all prep, cooking, holding and storage areas. Manages procurement, inventory levels, and cost controls to meet financial targets and reduce waste. Collaborates with the Executive Chef and cross-functional catering, events and service teams to ensure seamless operational execution.Modifies menus and production processes to meet dietary restrictions, allergen requirements and client‑specific needs. Conducts client tastings and supports menu planning and event customization to ensure stakeholder satisfaction. Upholds Aramark’s standard food program, ensuring product quality, consistency, and brand integrity.Ensures full compliance with Aramark SAFE standards, Quality Assurance protocols, and all occupational and environmental safety regulations. Adheres to all applicable corporate policies, including safety, health, and regulatory compliance. Qualifications

Minimum 5 years of culinary experience including upscale fine dining and recipe creation. Previous kitchen management experience is required. Culinary diploma or degree is required; RedSeal certification is preferred. Experience with menu construction, culinary trends, chef training, coaching, and development.Proven ability to develop menu offerings for day‑to‑day operations and executive catered events. Experience scheduling staff, managing inventory, food and labour costs, and waste reduction. Advanced knowledge of the principles and practices within the food profession. Excellent communication, organization, and interpersonal skills are required.What We Offer

Extended benefits 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) week’s annual paid vacation plus 3 personal days. Employee Recognition Program including Service Awards. Diverse and inclusive workforce.Aramark Scholarship Program for dependents of full‑time employees. Pay

The pay range for this position is $58,000.00 - $68,000.00.

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