Chef de Cuisine - Aramark Nexus

Aramark Corporation; Hereford (TX); On-site; USD 65,000 - 95,000; Full time

Benefits offered by this job

Free on-site housing

Meal plan

Job summary

Aramark Nexus is seeking a Chef de Cuisine to lead day-to-day culinary operations for a high-volume food service project near Hereford, Texas. This role will supervise kitchen staff, ensure food quality and safety, manage production, and partner with food service leadership to drive performance.

Ideal candidates have 2–3 years of kitchen leadership experience, a culinary background, and a proven ability to train and develop teams in fast-paced environments.

Qualifications

• 2–3 years of culinary operations experience or related food service leadership.
• Experience leading kitchen staff in a fast-paced environment.
• Culinary degree preferred but not required.

Responsibilities

• Train, manage, and support kitchen personnel in daily culinary operations.
• Supervise and coordinate activities related to food production, prep, service, and presentation.
• Lead high-volume meal production while maintaining quality and standards.
• Ensure proper operation, maintenance, and safety of kitchen equipment.

Skills

Kitchen leadership

Culinary operations

Food safety

Team training

Inventory management

Education

Culinary education

Post-high school education

Job description

Job Description

Chef de Cuisine | Kitchen Manager | Culinary Supervisor | High-Volume Food Service

Aramark Nexus is hiring a Chef de Cuisine to support a large-scale food service operation near Hereford, Texas, within driving distance of both Hereford and Amarillo.

This opportunity is a strong fit for an experienced cook, lead cook, sous chef, kitchen supervisor, kitchen manager, or culinary professional who has worked in a fast-paced kitchen and is ready to take on greater responsibility for people, food quality, production, and daily kitchen operations.

As Chef de Cuisine, you will help lead the day-to-day culinary operation, including food preparation, production, quality, sanitation, inventory, team training, and execution. You will work closely with food service leadership to ensure meals are prepared safely, consistently, and at a high standard in a high-volume dining environment.

We are interested in experienced culinary professionals who know how to run a kitchen, lead people, maintain food quality and safety standards, and keep production moving in a busy food service operation.

This is an opportunity to join a growing Aramark Nexus operation and help build a strong culinary team from the ground up.

Job Responsibilities

• Train, manage, and support kitchen personnel in daily culinary operations.
• Supervise and coordinate culinary activities related to food production, preparation, service, and presentation.
• Lead high-volume meal production while maintaining quality, consistency, and service standards.
• Estimate food consumption and requisition or purchase food and supplies as needed.
• Select, develop, and standardize recipes to ensure consistent quality and production standards.
• Establish presentation techniques, quality standards, portion controls, and production expectations for the culinary team.
• Support menu planning, menu pricing, recipe execution, and food production planning.
• Ensure proper operation, use, and maintenance of kitchen equipment.
• Maintain food safety, sanitation, food handling, and kitchen cleanliness standards.
• Oversee special catering events and support additional food service needs as required.Provide culinary instruction, coaching, demonstrations, and hands-on training to support team development.
• Monitor food quality, consistency, portion control, presentation, and overall guest or resident satisfaction.
• Partner with food service leadership to support daily operations, staffing and labor needs, inventory controls, purchasing, and financial performance.
• Help create a positive, safe, and accountable kitchen culture focused on teamwork, quality, and service.

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

About Aramark Nexus

Aramark Nexus supports large-scale workforce communities and complex projects in locations where housing, dining, facilities, and essential services are critical to keeping people and operations moving. Our teams bring together Aramark's experience and resources with an entrepreneurial approach built for fast-moving, high-growth environments.

A career with Nexus offers the opportunity to help build something from the ground up. Team members work in unique operating environments, take on meaningful responsibility, and have opportunities to grow as Nexus expands into new projects and markets. If you enjoy being part of a team that moves quickly, solves problems, and takes pride in delivering a great experience for the people we serve, Nexus offers a different kind of Aramark career.

Location and Future On-Site Housing

This position will support a new project located near Hereford, Texas, within driving distance of both Hereford and Amarillo. Additional details regarding the specific work location will be shared with candidates as they move through the hiring process.

As the project develops, free on-site room and board is planned to become available for eligible employees. This will include housing and meals provided at no cost, creating an option for employees who prefer to live closer to the worksite rather than commute each day. Additional information about housing, availability, amenities, and timing will be provided as those services become available.

Qualifications

• Must be 18 years of age or older.
• Requires 2 to 3 years of experience in culinary operations, cooking, kitchen leadership, food production, or a related food service position.
• Previous experience as a Cook, Lead Cook, Sous Chef, Kitchen Supervisor, Kitchen Manager, Chef de Cuisine, or similar culinary role is preferred.
• Requires 2 to 3 years of post-high school education or equivalent professional culinary experience.
• Culinary degree preferred but not required.
• Strong working knowledge of cooking techniques, culinary principles, high-volume food production, kitchen operations, and food service standards.
• Experience leading, training, or directing kitchen employees in a fast-paced environment.
• Ability to organize food production, solve problems, prioritize work, and support daily kitchen execution.
• Strong oral, reading, and written communication skills.
• Ability to train, coach, and develop kitchen team members.
• Ability to maintain food safety, sanitation, quality, portion, and presentation standards.
• Experience in high-volume dining, residential dining, institutional food service, catering, hospitality, restaurants, or prepared food operations is highly valued.
• Ability to work collaboratively with food service leadership and other departments.
• Schedule flexibility is required and may include days, evenings, weekends, and holidays based on business needs.