Food Service Supervisor

Parry Sound, ON
Permanent
Full-time

6 hours ago

Job DescriptionStep into a leadership role this season as our Chef Manager and bring energy, creativity, and direction to a dynamic camp kitchen. This is an exciting opportunity to lead a close-knit team in a fast-paced, high-volume environment, where you’ll play a key role in shaping the daily experience for campers and staff through quality meals and strong kitchen operations.As Chef Manager, you will oversee and mentor a team of approximately 6–9 kitchen staff, providing hands-on guidance, teaching best practices, and fostering a positive, collaborative work environment. From coordinating daily production to maintaining high standards of food quality, safety, and efficiency, you’ll be at the heart of the operation—leading by example every step of the way.This position is a 4-month seasonal contract, ideal for someone who enjoys developing others, thrives in a team-driven setting, and is looking for a rewarding leadership experience in a unique and engaging environment.Job Responsibilities1. Lead Daily Food Service Operations

Oversee all aspects of camp food service, ensuring smooth and efficient daily operations.
Plan and execute nutritionally balanced, allergy-aware meals, snacks, and pack-out food, with menus and recipes provided by Camp Blue Spruce.
Ensure strict adherence to all camper allergy requirements, maintaining clear protocols to prevent cross-contamination and safeguard camper health.
Direct and support kitchen staff and volunteers to ensure timely, high-quality meal service.
Maintain consistent standards for food quality, safety, and efficiency in all preparation and service.

2. Maintain Kitchen Standards and Inventory Control

Uphold exceptional standards of cleanliness, sanitation, and food safety across all kitchen and dining areas.
Manage inventory of food and supplies, ensuring accurate tracking and minimal waste.
Order food and supplies in alignment with planned menus and camp enrollment levels.
Oversee the cleanliness and organization of all food service areas, including kitchen, dining hall, storage spaces, and waste/recycling stations.
Champion sustainable practices by reducing waste, promoting reuse, and maximizing recycling efforts.

3. Supervise and Develop Kitchen Team

Lead, train, and support a team of kitchen staff, fostering a positive and collaborative work environment.
Monitor performance and provide ongoing coaching and development.
Assist with recruitment, interviewing, and hiring of kitchen personnel.
Plan, schedule, and supervise daily tasks to ensure effective team operations and coverage.

Qualifications

Food Handler’s Certificate (required)
Culinary training/certification (required)
3+ years experience in a high-volume kitchen (leadership role preferred)
Experience cooking for large groups (200+)
Solid arithmetic skills and ability to memorize details
Time management, problem solving and organizational skills
Clear criminal background check and/or vulnerable sector search, if applicable
Legally eligible to work in Canada
Able to work on your feet for 8 hours a day

EducationAbout AramarkNorthern Europe - Our MissionRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.Northern Europe - About AramarkAramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you’re pursuing — a new challenge, a sense of belonging, or just a great place to work — our focus is helping you reach your full potential. Learn more about working here atAll applications will be treated in the strictest confidence. Aramark Northern Europe is an equal opportunities employer.As Chef Manager, you will oversee and mentor a team of approximately 6–9 kitchen staff shaping the daily experience for campers and staff through quality meals and strong kitchen operations.

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