Chef

ChefThe Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Ignite your passion and master your craft! Our Sous Chefs play important roles on our teams, surrounded by passionate teammates and leaders who want to see all succeed. You'll oversee the innovation and execution of solutions to keep our customers happy (and full). From start to finish, you'll manage culinary preparation of food and will lead the final presentation on the meals that we're proud to serve. Get ready to gather all the necessary ingredients to make this role a recipe for success for you and your growth. This position is a Monday through Friday role.Compensation: The salaried rate for this position is $60,000.00 to $76,000.00. Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works.Job Responsibilities:Train and manage kitchen personnel and supervise/coordinate all related culinary activitiesEstimate food consumption and requisition or purchase foodSelect and develop recipes as well as standardize production recipes to ensure consistent qualityEstablish presentation technique and quality standards, and plan and price menusEnsure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchenOversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniquesQualifications:Requires 2-3 years of experience in a related positionRequires 2-3 years of post-high school education or equivalent experienceCulinary degree preferredRequires advanced knowledge of the principles and practices within the food professionRequires experiential knowledge of management of people and/or problemsRequires oral, reading and written communication skills