Chef de Cuisine - Brandeis University

Newton, MA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $87,000.00 - $93,000.00

Work Schedule

Standard Hours

Benefits

Dental Insurance

Health Insurance

Disability insurance

Vision Insurance

Parental leave

Job Description

Aramark is a global leader in food service, facilities management, and uniform services, renowned for delivering exceptional experiences through innovative solutions and a commitment to quality. As a Fortune 500 company, Aramark partners with clients across various industries, including education, healthcare, business, and sports, to provide customized services that enhance daily operations and create meaningful moments. With a strong emphasis on sustainability, diversity, and inclusion, Aramark fosters a workplace environment where employees can grow and thrive while making a positive impact on the communities they serve. The company offers competitive compensation packages and comprehensive benefits to attract and retain top talent dedicated to excellence and integrity in their work.

The Culinary Manager role at Aramark, within the Harvest Table Culinary Group, is a pivotal position responsible for developing and executing culinary solutions that meet guests' tastes and needs while upholding the highest standards of food quality and service. This role involves managing and leading a culinary brigade to achieve excellence in production, presentation, and service across diverse food operations. Reporting to the Executive Chef or Hospitality Director, the Culinary Manager oversees food operations within the location, ensuring alignment with the Harvest Table Culinary Group's core pillars and menu commitments.

This position requires a seasoned culinary professional who is passionate about food trends, flavors, innovation, and recipe development. The Culinary Manager plays a critical role in coaching and developing culinary staff, implementing training programs, managing inventory and cost controls, and maintaining food safety and sanitation standards. The role also involves budget management, supervising culinary procedures, and engaging with guests to gather feedback through the Voice of the Consumer program. With a salary range of $87,000 to $93,000, this full-time position offers a rewarding opportunity to lead culinary excellence while contributing to Aramark's mission of service and community wellbeing. Additionally, the company provides comprehensive benefits, including medical, dental, vision coverage, retirement savings plans like 401(k), paid parental leave, and disability coverage, designed to support employees' health, work-life balance, and financial security. This role is ideal for a culinary leader seeking to make a significant impact within a reputable and forward-thinking food service organization.

Job Requirements

Degree from an accredited culinary institute preferred but not required
Bachelor’s degree preferred
4-7 years’ executive-level culinary management experience required
Minimum 2-3 years’ culinary management experience in a multi-unit setting required
ServSafe certification
Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level
Knowledge of food safety and sanitation, food products, and food service equipment

Job Qualifications

Ability to communicate with a wide range of individuals and ensure full comprehension of the topic, risk, or liability level
Knowledge of food safety and sanitation, food products, and food service equipment
Degree from an accredited culinary institute preferred but not required
Bachelor’s degree preferred
4-7 years’ executive-level culinary management experience required
Minimum 2-3 years’ culinary management experience in a multi-unit setting required
ServSafe certification
Passion for food trends, flavors, innovation, and recipe development

Job Duties

Manages the performance, attendance, customer service, appearance, and conduct of the culinary brigade
Focuses on culinary excellence, innovation, and experience relative to the food program in support of operational excellence
Coaches employees by establishing a shared understanding of what needs to be achieved and how it is to be accomplished
Ensures food offerings align with the Harvest Table Culinary Group’s Core Pillars and Menu Commitments
Implements and monitors menu and inventory management system including ensuring cost control and mitigation of loss prevention, completion of weekly inventory audits, and maintenance of appropriate inventory levels based on menu needs
Is a leader in ensuring excellent quality and presentation of all food to all guests by offering sustainable, responsibly-sourced, and nutritionally-balanced options
In collaboration with the Culinary/Chef’s Council, develops and implements relevant training to increase the knowledge and capability of culinary staff
Assists in the development and management of annual operational budget, including estimation and management of food and labor cost goals
Monitors and directs culinary brigade to ensure recipes and portion standards are followed, adhering to Harvest Table Culinary Group’s standards and compliance with the QA process
Participates in food management process using PRIMA system for ordering and invoice processing
Interacts with guests via weekly table touches to obtain feedback on food quality, service, and special events utilizing the VOC (Voice of the Consumer) program
Ensures full compliance with Operational Excellence fundamentals such as managing waste, standard menus, recipes, and ingredients, and managing customer-driven menus and labor standards
Carries out supervisory responsibilities according to company policies and applicable laws
Participates in service education through daily pre-shift huddles, menu meetings, and new associate training programs