Hotel Chef de Cuisine- LEGOLAND Florida Resort

Lakeland, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,000.00 - $75,000.00

Work Schedule

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

retirement savings plan

Paid Time Off

Parental leave

Disability Coverage

Job Description

Aramark is a leading global provider of food services, facilities, and uniform services, proudly serving millions of guests every day across 15 countries. The company is rooted in service and united by a strong purpose to make a positive impact on their partners, communities, employees, and the planet. With a mission centered on doing great things for each other and their stakeholders, Aramark fosters a work culture that encourages professional growth, inclusion, and equal opportunity for all employees. As one of Forbes' Best Employers for 2024, Aramark is committed to diversity and fairness, ensuring that individuals from all backgrounds, races, religions, and other protected classes have the chance to thrive and contribute. Working at Aramark means joining a company dedicated to helping employees develop their talents, fuel their passions, and advance their careers in an environment built on support and innovation.

The position of Hotel Chef de Cuisine at Aramark is a prestigious and dynamic role that places the chef at the heart of culinary excellence within the hotel dining experience. This leadership role is responsible for creating and implementing innovative culinary solutions tailored to meet the diverse needs and preferences of customers and clients. The Chef de Cuisine will oversee the entire culinary operation, ensuring that food production, presentation, and service meet the highest standards and align with the company's Executional Framework. This position requires a hands-on approach to managing kitchen staff, coaching and recognizing their contributions to cultivate a motivated and skilled team.

Aramark places a strong emphasis on culinary innovation and professional development. Chefs have the unique opportunity to participate in the prestigious ProChef certification program at The Culinary Institute of America, a pathway to advanced culinary recognition enjoyed by nearly 300 Aramark chefs nationwide. Additionally, the Chef de Cuisine can engage in the Aramark Culinary Excellence (ACE) competition, a celebrated challenge in which top chefs prepare elaborate four-course menus for ACF Master Chefs. This role is not only about culinary artistry but also involves strategic financial management, including achieving food and labor cost targets and optimizing operational productivity through waste management and menu standardization.

The Hotel Chef de Cuisine is expected to maintain strong client relationships by effectively communicating customer preferences and competitor insights, thereby supporting mutually beneficial business outcomes. Maintaining compliance with Aramark’s safety policies and all applicable laws is paramount to this role. The position offers a competitive salary range of $70,000 to $75,000, along with comprehensive benefits including medical, dental, vision coverage, retirement savings plans like 401(k), paid time off, and work/life resources. Join Aramark and feed your potential in a respected company that truly values its chefs and offers abundant opportunities for career advancement, innovation, and excellence within the culinary field.

Job Requirements

Minimum of 2 years experience in a culinary management role
Culinary degree or equivalent professional experience
Ability to work flexible schedules including evenings, weekends and holidays
Strong leadership and team management skills
Knowledge of food safety and sanitation standards
Excellent communication and client relationship skills
Proficient in food preparation techniques and menu development

Job Qualifications

Requires at least 2 years experience in a management role
Culinary degree or equivalent experience
Ability to work an event based schedule including evenings, weekends and holidays

Job Duties

Offer a wide variety of culinary solutions to meet customer and client needs and tastes
Oversee and manage culinary operations to meet production, presentation, and service standards
Apply culinary techniques to food preparation and manage the final presentation and service of food
Ensure food offerings connect to the Executional Framework
Ensure consistent standards and techniques are applied to the preparation and presentation of food items
Manage and train kitchen employees
Coach employees by creating shared understanding about what to be achieved and how it is to be achieved
Reward and recognize employees
Plan and execute daily huddles
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and customer rapport for mutually beneficial business relationships
Communicate on-site consumer and local competitor insights
Responsible for delivering food and labor targets
Ensure full compliance with Operational Excellence fundamentals by managing waste, standard menus, recipes and ingredients
Understand end-to-end supply chain and procurement process and ensure only authorized suppliers are used
Implement the Food Framework fully
Estimate accurate food consumption for appropriate requisitions and/or food purchases
Ensure proper equipment operation and maintenance
Ensure compliance with Aramark SAFE food, occupational and environmental safety policies
Comply with all applicable policies, rules and regulations including those relating to safety, health, wage and hour