Catering Chef

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. Job Responsibilities Trains and leads kitchen personnel Supervises/coordinates all related culinary activities Estimates food consumption and requisition or purchase food Selects and develops recipes and standardizes 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 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 At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. #J-18808-Ljbffr Aramark