The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location.

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

Trains and leads kitchen personnel
Supervises/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/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 make 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.