Job Overview
Compensation
Salary
Exact $90,000.00
Benefits
Medical insurance
Dental Insurance
Vision Insurance
retirement savings plan
Paid Time Off
Parental leave
Disability Coverage
Job Description
Aramark is a global leader in food services, facilities management, and uniform services, serving millions of customers every day across 15 countries. Rooted deeply in a mission of service and community impact, Aramark has established a strong reputation for delivering exceptional experiences by fostering a culture of inclusion, innovation, and professional growth. The company thrives on the dedication of its employees, empowering them with the resources and opportunities they need to flourish both personally and professionally. With a widespread presence in various industries including education, healthcare, business dining, sports arenas, and entertainment venues, Aramark continues to grow its influence by focusing on sustainability and positive social impact.
About the Role: The Chef de Cuisine position at Aramark is a pivotal leadership role responsible for directing the culinary operations at a specified location. Earning an estimated salary of $90,000 per year, this salaried role demands excellent culinary expertise combined with strong management and organizational skills. The Chef de Cuisine will lead and train kitchen staff, ensuring that all culinary activities align with Aramark's high standards of quality, safety, and presentation. This role involves supervising kitchen personnel, coordinating meal preparations, estimating food consumption, managing inventory and requisitions, and standardizing recipes to maintain consistent product excellence.
In addition to managing day-to-day operations, the Chef de Cuisine will develop menus, establish pricing, and uphold sanitary and safety compliance throughout the kitchen environment. This role sometimes includes overseeing special catering events and offering culinary demonstrations or training sessions to boost team capabilities. Aramark emphasizes adaptability, so the Chef de Cuisine should be prepared for evolving job duties and challenges that require creative and proactive problem-solving. Working at Aramark means being part of a dedicated team committed to creating positive impacts for employees, customers, and communities alike, ensuring a fulfilling and dynamic work atmosphere with numerous opportunities for professional development and career advancement within the culinary arts sector.
About the Role: The Chef de Cuisine position at Aramark is a pivotal leadership role responsible for directing the culinary operations at a specified location. Earning an estimated salary of $90,000 per year, this salaried role demands excellent culinary expertise combined with strong management and organizational skills. The Chef de Cuisine will lead and train kitchen staff, ensuring that all culinary activities align with Aramark's high standards of quality, safety, and presentation. This role involves supervising kitchen personnel, coordinating meal preparations, estimating food consumption, managing inventory and requisitions, and standardizing recipes to maintain consistent product excellence.
In addition to managing day-to-day operations, the Chef de Cuisine will develop menus, establish pricing, and uphold sanitary and safety compliance throughout the kitchen environment. This role sometimes includes overseeing special catering events and offering culinary demonstrations or training sessions to boost team capabilities. Aramark emphasizes adaptability, so the Chef de Cuisine should be prepared for evolving job duties and challenges that require creative and proactive problem-solving. Working at Aramark means being part of a dedicated team committed to creating positive impacts for employees, customers, and communities alike, ensuring a fulfilling and dynamic work atmosphere with numerous opportunities for professional development and career advancement within the culinary arts sector.
Job Requirements
- High school diploma or equivalent
- minimum 2-3 years experience in culinary management or related field
- culinary degree or relevant educational background preferred
- strong knowledge of food safety and sanitation regulations
- effective communication and leadership skills
- ability to manage kitchen operations and staff
- capacity to adapt to a fast-paced environment and handle multiple priorities simultaneously
Job Qualifications
- 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
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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