Catering Chef: Lead Kitchen & Menu Innovation

Aramark; City of Corning (NY); On-site; USD 65,000 - 80,000; Full time

Job summary

Aramark is seeking a Catering Chef to lead culinary operations for catering. You will supervise kitchen personnel, manage client catering events, and develop menus to meet quality and safety standards.

You will estimate consumption, procure food, and standardize recipes to ensure consistent quality across all events. The role involves equipment maintenance, sanitation, and occasional culinary instruction, with opportunities for growth within Aramark.

Qualifications

• Requires 2-3 years of experience in a related position.
• Requires 2-3 years of post-high school education or equivalent experience.
• Culinary degree preferred.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires oral, reading and written communication skills.

Responsibilities

• Train and manage kitchen personnel and supervise/coordinate all related culinary activities.
• Estimate food consumption and requisition or purchase food.
• Select and develop recipes as well as standardize production recipes to ensure consistent quality.
• Establish presentation technique and quality standards, and plan and price menus.
• Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen.
• Oversee special catering events and may also offer culinary instruction and/or demonstrates 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.

Skills

Advanced food knowledge

People management

Communication skills

Education

Post-high school education or equivalent

Culinary degree preferred

Job description

Aramark is seeking a Catering Chef to lead culinary operations for catering. You will supervise kitchen personnel, manage client catering events, and develop menus to meet quality and safety standards.

You will estimate consumption, procure food, and standardize recipes to ensure consistent quality across all events. The role involves equipment maintenance, sanitation, and occasional culinary instruction, with opportunities for growth within Aramark.