Chef de Cuisine

As Chef de Cuisine at ARAMARK in Food & Beverage Operations, you will lead all back-of-house culinary functions, directing menu execution, production, and presentation to meet brand, client, and safety standards. You will supervise and develop kitchen teams, manage ordering, inventory, and food/labor costs, and ensure rigorous food safety and sanitation compliance. Partnering with front-of-house and leadership, you'll drive innovation, consistency, and guest satisfaction while modeling Aramark's culture of service, teamwork, inclusivity, and continuous improvement.

Responsibilities

• Lead daily kitchen operations, ensuring consistent, high-quality food production and presentation.
• Develop, standardize, and execute menus that align with ARAMARK and client standards.
• Supervise, schedule, train, and coach culinary staff to achieve performance and safety goals.
• Manage ordering, inventory, and vendor relationships to control food and supply costs.
• Monitor and ensure strict compliance with food safety, HACCP, and sanitation standards.
• Analyze food and labor costs, implementing strategies to meet financial targets.
• Collaborate with front-of-house and management to optimize service flow and guest satisfaction.
• Support new unit openings, menu rollouts, and culinary initiatives as needed.
• Maintain kitchen equipment, cleanliness, and readiness for inspections.
• Model Aramark's culture of service, teamwork, inclusivity, and continuous improvement.

Required Skills

• Menu development and standardization
• High-volume production cooking
• Staff supervision and scheduling
• Food safety, HACCP, and sanitation compliance
• Cost control and food/labor cost analysis
• Inventory management and ordering
• Culinary techniques (sauté, roast, grill, batch cooking)
• Plating and presentation standards
• Vendor and supply chain coordination
• Kitchen operations and workflow optimization