Chef de Cuisine

As Chef de Cuisine for ARAMARK's Food & Beverage Operations, you will lead all back-of-house culinary functions, ensuring outstanding food quality, safety, and presentation. You will design and execute menus, manage production, control costs, and supervise a diverse kitchen team in a fast-paced, service-focused environment. Partnering closely with front-of-house leaders and clients, you'll support events and daily service while upholding Aramark's culture of teamwork, inclusivity, and continuous improvement. This role offers growth, training, and the opportunity to impact guest and community experiences every day.

Responsibilities

• Lead daily kitchen operations for Food & Beverage, ensuring consistent, high-quality food aligned with Aramark standards.
• Design and execute seasonal, cost-effective menus that meet client expectations and dietary needs.
• Manage, train, and schedule culinary staff, fostering a safe, inclusive, and collaborative team culture.
• Control food and labor costs through forecasting, inventory, portion control, and vendor management.
• Ensure full compliance with food safety, sanitation, and regulatory standards at all times.
• Partner with front-of-house and client stakeholders to support events, promotions, and service excellence.
• Drive continuous improvement in quality, presentation, and efficiency through innovation and feedback.

Required Skills

• Menu development and engineering
• High-volume production cooking
• Staff scheduling and labor management
• Food cost control and inventory management
• Culinary techniques (sauté, roasting, butchery, etc.)
• Food safety and sanitation (HACCP, Serv
• Safe)
• Vendor and purchasing management
• Kitchen equipment operation and maintenance
• Allergen and special-diet menu planning
• Culinary team training and performance management