Chef de Cuisine - Aramark Nexus

Aramark•Hereford, TX

16h•Onsite

About The Position

Aramark Nexus is hiring a Chef de Cuisine to support a large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo. This opportunity is a strong fit for an experienced cook, lead cook, sous chef, kitchen supervisor, kitchen manager, or culinary professional who has worked in a fast-paced kitchen and is ready to take on greater responsibility for people, food quality, production, and daily kitchen operations. As Chef de Cuisine, you will help lead the day-to-day culinary operation, including food preparation, production, quality, sanitation, inventory, team training, and execution. You will work closely with food service leadership to ensure meals are prepared safely, consistently, and at a high standard in a high-volume dining environment. We are interested in experienced culinary professionals who know how to run a kitchen, lead people, maintain food quality and safety standards, and keep production moving in a busy food service operation. This is an opportunity to join a growing Aramark Nexus operation and help build a strong culinary team from the ground up.

Requirements

Must be 18 years of age or older.
Requires 2 to 3 years of experience in culinary operations, cooking, kitchen leadership, food production, or a related food service position.
Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.
Strong working knowledge of cooking techniques, culinary principles, high-volume food production, kitchen operations, and food service standards.
Experience leading, training, or directing kitchen employees in a fast-paced environment.
Ability to organize food production, solve problems, prioritize work, and support daily kitchen execution.
Strong oral, reading, and written communication skills.
Ability to train, coach, and develop kitchen team members.
Ability to maintain food safety, sanitation, quality, portion, and presentation standards.
Ability to work collaboratively with food service leadership and other departments.
Schedule flexibility is required and may include days, evenings, weekends, and holidays based on business needs.

Nice To Haves

Previous experience as a Cook, Lead Cook, Sous Chef, Kitchen Supervisor, Kitchen Manager, Chef de Cuisine, or similar culinary role is preferred.
Culinary degree preferred but not required.
Experience in high-volume dining, residential dining, institutional food service, catering, hospitality, restaurants, or prepared food operations is highly valued.

Responsibilities

Train, manage, and support kitchen personnel in daily culinary operations.
Supervise and coordinate culinary activities related to food production, preparation, service, and presentation.
Lead high-volume meal production while maintaining quality, consistency, and service standards.
Estimate food consumption and requisition or purchase food and supplies as needed.
Select, develop, and standardize recipes to ensure consistent quality and production standards.
Establish presentation techniques, quality standards, portion controls, and production expectations for the culinary team.
Support menu planning, menu pricing, recipe execution, and food production planning.
Ensure proper operation, use, and maintenance of kitchen equipment.
Maintain food safety, sanitation, food handling, and kitchen cleanliness standards.
Oversee special catering events and support additional food service needs as required.
Provide culinary instruction, coaching, demonstrations, and hands-on training to support team development.
Monitor food quality, consistency, portion control, presentation, and overall guest or resident satisfaction.
Partner with food service leadership to support daily operations, staffing and labor needs, inventory controls, purchasing, and financial performance.
Help create a positive, safe, and accountable kitchen culture focused on teamwork, quality, and service.