Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Job Description
Aramark is a global leader in food, facilities, and uniform services, proudly serving millions of guests every day in 15 countries around the world. Rooted in service and united by a strong purpose, Aramark focuses on doing great things for employees, partners, communities, and the planet. With a commitment to diversity, equality, and inclusion, the company ensures equal employment opportunities free from discrimination, fostering a workplace where every employee can fully participate and grow. The company believes in developing talents, fueling passions, and empowering professional growth, making it an excellent place to work for those seeking new challenges, a sense of belonging, and rewarding careers.
The Chef de Cuisine role at Aramark is a critical culinary leadership position responsible for overseeing all culinary operations at a given location. This role demands expert leadership and management skills to supervise kitchen personnel, coordinate culinary activities, and ensure the delivery of exceptional food quality consistently. The Chef de Cuisine is tasked with training and leading kitchen staff, estimating food consumption, and managing procurement or requisition to meet demand. They are also responsible for developing and standardizing recipes which ensures menu items are produced with consistent quality and maintaining high presentation and quality standards.
In addition, the Chef de Cuisine plans and prices menus, guaranteeing profitability while upholding customer satisfaction. The role also includes ensuring all kitchen equipment is properly operated and maintained, and that kitchen safety and sanitation standards are rigorously enforced to comply with health regulations. Special catering events fall under the purview of this position, which may also involve offering culinary instruction or demonstrating culinary techniques to enhance team skills and customer experience.
Working at Aramark means embracing adaptability and a willingness to take on new responsibilities as needed to meet organizational goals. The role is dynamic and may evolve over time, requiring flexibility and commitment. This position offers a promising career path for culinary professionals who aspire to grow within a globally recognized company that values development and innovation in food service.
The Chef de Cuisine role at Aramark is a critical culinary leadership position responsible for overseeing all culinary operations at a given location. This role demands expert leadership and management skills to supervise kitchen personnel, coordinate culinary activities, and ensure the delivery of exceptional food quality consistently. The Chef de Cuisine is tasked with training and leading kitchen staff, estimating food consumption, and managing procurement or requisition to meet demand. They are also responsible for developing and standardizing recipes which ensures menu items are produced with consistent quality and maintaining high presentation and quality standards.
In addition, the Chef de Cuisine plans and prices menus, guaranteeing profitability while upholding customer satisfaction. The role also includes ensuring all kitchen equipment is properly operated and maintained, and that kitchen safety and sanitation standards are rigorously enforced to comply with health regulations. Special catering events fall under the purview of this position, which may also involve offering culinary instruction or demonstrating culinary techniques to enhance team skills and customer experience.
Working at Aramark means embracing adaptability and a willingness to take on new responsibilities as needed to meet organizational goals. The role is dynamic and may evolve over time, requiring flexibility and commitment. This position offers a promising career path for culinary professionals who aspire to grow within a globally recognized company that values development and innovation in food service.
Job Requirements
- At least 2-3 years in a related position
- at least 2-3 years of post-high school education, preferably a culinary degree
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge of management of people and or problems
- verbal, reading, and written communication skills
Job Qualifications
- At least 2-3 years in a related position
- at least 2-3 years of post-high school education, preferably a culinary degree
- advanced knowledge of the principles and practices within the food profession
- experiential knowledge of management of people and or problems
- verbal, reading, and written communication skills
Job Duties
- Trains and leads kitchen personnel
- supervises and 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 and 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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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