The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.

Job Responsibilities:

• Trains and leads kitchen personnel.
• Supervises/coordinates all related culinary activities.
• Estimates food consumption and requisition or purchase food.
• Selects and develops recipes and standardizes production recipes to ensure consistent quality.
• Establishes presentation techniques and quality standards, and plans and prices menus.
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen.
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

About Aramark:

Our Mission: Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. 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.

• Equal employment opportunity.
• Professional growth and development opportunities.

• At least 2-3 years in a related position.
• 2-3 years of post-high school education, preferably a culinary degree.
• Advanced knowledge of principles and practices within the food profession.
• Experiential knowledge of management of people and/or problems.
• Strong verbal, reading, and written communication skills.