Executive Chef

The Chef de Cuisine is the lead culinary professional responsible for overseeing all culinary operations for a location.

• Trains and leads kitchen personnel to ensure seamless culinary operations.
• Supervises and coordinates all related culinary activities to maintain high standards.
• Estimates food consumption and requisitions or purchases food to meet culinary needs.
• Selects and develops recipes, standardizing production recipes to ensure consistent quality.
• Establishes presentation techniques and quality standards, and plans and prices menus to meet customer expectations.
• 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.

At Aramark, developing new skills and doing what it takes to get the job done makes a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

• 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.