Chef de Cuisine

Aramark

4d

About The Position

The Chef de Cuisine position is a management position responsible for overseeing front of house dining operations and supervising/coordinating all related culinary activities. The Chef de Cuisine develops and implements dining solutions to meet customers’ needs and taste, manages culinary preparation of food and will lead the final presentation on the meals. The Chef de Cuisine will focus on a hands-on approach with team development, culinary expertise, safety protocol, and client relations. Our Chef de Cuisine will also play a key role in helping us meet budget requirements and execute company-delivered programs. This role requires flexibility to manage kitchen and dining operations during various shifts in a 24 hour operation.

LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience—not a requirement—and deliver out-of-this world, truly sensory experiences, feeding company culture. From the beginning of each client relationship, the team at LifeWorks Restaurant Group establishes a transparency with its partners, from space design and delivery to marketing of the final, branded product. Learn more by visiting lifeworksrestaurantgroup.com.

Requirements

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

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 standardize production recipes to ensure consistent quality
• Establishes presentation technique 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

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: Associate degree
• Number of Employees: 5,001-10,000 employees