Aramark
Location
Eeyou Istchee James Bay, Quebec
The role involves training and managing kitchen staff, supervising all related activities, estimating food consumption, creating and standardizing recipes, and ensuring presentation and quality standards are met. Responsibilities also include coaching local employees, tracking their progress, organizing training sessions, and fostering a continuous learning environment.
Candidates must have two to three years of experience in a related role and two to three years of post-Secondary education or equivalent experience, with a culinary diploma being desirable. Advanced knowledge of food profession principles, experiential knowledge in people management, and strong communication skills are required; bilingualism and knowledge of indigenous communities are assets.