Chef de Cuisine - Clark University

Worcester, MA, USA|

Job Overview

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $70,000.00

Benefits

Medical insurance

Dental Insurance

Vision Insurance

work/life resources

401(k) retirement plan

Paid parental leave

Disability Coverage

Job Description

Aramark is a global leader in food services and facilities management, renowned for its commitment to delivering exceptional culinary experiences across diverse industries including education, healthcare, sports, and business. The company prides itself on fostering innovative food solutions, promoting sustainability, and ensuring exceptional customer service. With a strong emphasis on employee development, Aramark offers comprehensive benefit programs and a supportive work environment that empowers its staff to excel in their careers.

The position available is a Culinary Management role within the Harvest Table Culinary Group, a part of Aramark that specializes in elevating food service through a focus on culinar... Show More

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 effectively with a wide range of individuals
Knowledge of food safety and sanitation
Passion for food trends, flavors, innovation, and recipe development

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 the estimation and management of food and labor cost goals
Maintains food cost at reasonable levels without adverse impact to quality standards
Monitors and directs culinary brigade to ensure that recipes and portion standards are followed in compliance with the QA process
Participates in food management process by learning and understanding the PRIMA system to assist with 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 including managing waste, standard menus, recipes, and ingredients while managing customer-driven menus and labor standards
Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws
Ensures compliance with food, occupational, and environmental safety policies in all culinary and kitchen operations

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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