Chef Manager
$65,000–$70,000 year
On-site · Port-Cartier, Quebec, Canada
Job Summary
Chef Manager to lead daily kitchen operations at a camp site, ensuring food safety, hygiene, and adherence to company standards while actively participating in meal preparation. Responsibilities include menu planning to maintain variety and budgeted margins, maintaining high food quality and presentation, managing food orders and supplier quality, implementing HACCP records, contributing to stock control and staff training, and collaborating with the Head Chef on hazard reviews and client communication. Travel or long rotations (14 days on/14 days off) are required; Aramark provides transportation between home and site. 12-hour workdays with meals and accommodation provided.
Required Qualifications
- Holds NVQ Levels 1, 2 & 3 (or equivalent)
- Basic Food Hygiene certification
- 1–2 years of experience in professional or industrial catering, including menu planning and HACCP documentation
- Able to lead kitchen operations in the Head Chef’s absence and manage multiple tasks efficiently
- Strong communication and leadership skills with staff and customers at all levels
- Willing to undergo training as needed
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